Using a pouch of lentils: To serve 2, I would use 1 x 250g pouch. When the shallot & carrot are frying, cut the corner from the pouch of lentils and microwave to warm through - about 45 secs. Once the onions are nice and soft, add the tomato puree, wine, etc as above. Then add the lentils and then about 400ml stock to the pan. Bubble gently for 15-20 minutes. Continue as normal.

Lentils: my pack of puy lentils said they cook in 40 minutes but they were actually ready in 25 minutes so it does vary from brand to brand. The good news is this recipe is very forgiving and they can bubble gently whilst you get on with other things. They also keep and reheat very well. You can use a pouch like above if you’d rather too.

Make this recipe even easier: I sometimes chop the shallots and carrots in my little food processor. It saves time and minces it really finely. The pouch lentils cook a little faster but I wouldn’t say it’s any easier so use whatever you prefer!

How to get your children to eat it too: I admit that lentils can be tricky with children. Mine sometimes love them and sometimes won’t touch them with a barge pole. But the duck often goes down well and I’ll serve some kind of veg on the side too. If you want to double the recipe, here’s what to do: Very easily doubled - just double all ingredients for the lentils and use 4 duck legs.

Make it veggie: this is delicious even without the duck. I love a big bowl of lentils on its own, sometimes with a jammy egg on top or even with some veggies sausages!

What to do with leftovers: The lentils reheat really well. Any leftover lentils, transfer to an airtight container and they’ll keep in the fridge for 4 days. Reheat either in the microwave or in a pan over medium heat until bubbling, I like to add a splash of water to encourage it to loosen and turn saucy again. It’s really good with a fried egg on top for a speedy lunch.