Preheat your oven to 220°C/200°C fan/gas mark 7.

Quarter the salad potatoes. Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf of your oven until golden, 25-30 mins.

Halfway through roasting, turn the potatoes and add the bacon lardons to the tray. Cook for the remaining time until the lardons are golden. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Meanwhile, remove the confit duck legs from their packaging. 

Place onto a lined baking tray, skin-side up, and season with salt and pepper.

Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.

While everything roasts, halve the lemon, then squeeze the lemon juice (see ingredients for amount) into a medium bowl. 

Mix in the wholegrain mustard and olive oil for the dressing (see pantry for amount), then set aside.

Quarter and core the apple, then halve each quarter into wedges (no need to peel).

Melt the butter in a frying pan on medium heat.

Once hot, add the apple wedges and cook until browned all over, 6-8 mins. Turn every min to make sure it colours evenly. 

Stir the chicken stock paste, water for the sauce (see pantry for amount) and apple and sage jelly into the apples.

Cook until the apple is soft and the sauce is glossy, 3-4 mins, then remove from the heat and cover to keep warm.

Just before you're ready to serve, add the pea shoots to the bowl of dressing and toss to coat.

When everything's ready, share the bacon potatoes and pea shoot salad between your plates.

Serve with the confit duck leg and caramelised apples, then spoon over the apple sauce from your pan to finish.

Enjoy!