The chocolate pots will take 2-3 hours to set so we'd recommend getting them prepared earlier in the day. However, they'll still be delicious if you only leave them in the fridge for a few mins. Either way, make your pudding (all 3 steps) before you start cooking your main.

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt. Peel and slice the potatoes into 1cm thick slices. Peel and grate the garlic (or use a garlic press). When boiling, add the potato slices to the water and simmer until just tender, 8-12 mins.

Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain in a colander.

Meanwhile, heat a medium frying pan on medium-high heat (no oil).

Once hot, lay the duck in the pan, skin-side down, and fry until the skin is golden, 6-8 mins. Flip, then sear the other side for 1 min more. Transfer to a baking tray, skin-side up and season with salt and pepper. 

Roast on the top shelf of your oven until cooked, 16-18 mins. When 5 mins of cooking time remain, drizzle over the redcurrant jelly and return to the oven for the remaining cooking time. 

Once cooked, transfer to a plate and rest for 5 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. The duck is fully cooked when no longer pink in the middle.

When the potatoes are cooked and drained, pop your (now empty) pan back on medium heat with a drizzle of oil.

When hot, add the garlic and cook until fragrant, 30 secs.

Add the creme fraiche, veg stock paste, reserved potato water and half the hard Italian style cheese. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce.

Bang the dish carefully a couple of times on a hard surface to get any air bubbles out. Sprinkle the remaining cheese on top.

Bake on the middle shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish on a baking tray to catch any drips.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. 

Halve any thick broccoli stems lengthways. Stir-fry for 2-3 mins, then add a splash of water.

Pop a lid on the pan, or cover in foil, and cook until almost tender, a further 2-3 mins.

Once the broccoli is almost tender, add the pea pods to the pan. Season with salt and pepper, then cover again and allow to cook until everything is tender, 2-3 mins.

Once the duck has rested, cut widthways into 1cm slices.

When everything is ready, carefully transfer the duck to your plates.

Serve the dauphinoise, broccoli and pea pods alongside. 

Pour the coconut milk into a medium pan and pop on medium-high heat. Bring to the boil, then simmer for 1 min.

Remove from the heat and immediately add the chocolate chips and a pinch of salt.

Allow to sit for 1 min, then stir together until the chocolate is melted and well combined.

Pour the mixture into appropriately sized glasses/ramekins. TIP: Put these in the fridge beforehand to chill if you're in a rush.

Cover with cling film and pop into the fridge to set - they'll take 2-3 hours to fully set, but will still be delicious if you want to eat them straight away.

Remove the pistachios from their shells and roughly chop.

Heat a medium frying pan over medium heat (no oil). Once hot, add the pistachios and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.

Once toasted, remove from the heat. Add the honey and a pinch of salt to the pan. Stir together, then transfer to a bowl. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

When ready to serve, spoon the nuts on top of the chocolate pots.