Provence-Style Duck Breast & Ratatouille

• Spoon passata evenly into the bottom of a baking dish with garlic slices. • Arrange sliced courgette and tomato, standing upright, on top of passata. Season with salt and pepper. Top with a good drizzle of olive oil. • Bake, until veggies are tender, 30-35 minutes.

TIP: Make sure to season the veggies in between the layers for extra flavour!

• Place potatoes on a lined oven tray. • Drizzle with olive oil, season generously with salt and pepper, and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, heat a large frying pan over medium heat. Season duck breast on both sides and place, skin-side down, in the hot pan. Cook until the skin is crisp, 12 minutes. • Increase heat to high and turn to sear the flesh on all sides until browned, 1 minute. • Transfer to a second lined oven tray and roast until duck is cooked through, 10-12 minutes. • Transfer to a plate to rest for 5 minutes.

• Meanwhile, thinly slice onion (see ingredients). Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring occasionally, until softened, 5-6 minutes. • Reduce heat to medium. Add the Worcestershire sauce and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • In a medium bowl, combine gravy granules, the boiling water (1/2 cup for 2 people / 1 cup for 4 people) and onion mixture, whisking, until smooth, 1 minute. • Meanwhile, in a second medium bowl, combine rocket leaves, a drizzle of balsamic vinegar and olive oil. Season to taste.