Maple-glazed duck with orange & watercress
Impress your guests with roasted duck legs in a sweet and sticky glaze of maple syrup, soy sauce and orange juice, paired with a punchy orange and watercress salad
Lentils with charred broccoli & ginger
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 8 as a side
Skip to ingredients
- 1 tbsp olive oil
- 4 shallotsfinely chopped
- 4 garlic clovespeeled and grated
- large piece gingerpeeled and grated
- 400g can cooked puy lentilsdrained
- 200ml chicken stock
- 4 tbsp soy sauce
- 2 tbsp sunflower oil
- 1 large head of broccolibroken into small florets
- 1 tbsp sesame oil
- small handful coriander leaves
- 1 green chillisliced
Nutrition: Per serving
- kcal137
- fat6g
- saturates1g
- carbs9g
- sugars4g
- fibre6g
- protein8g
- salt1.2g
Method
step 1
Heat the oil in a saucepan and quickly fry the shallots, garlic and ginger, then add the lentils, chicken stock and half the soy. Simmer until the liquid has reduced by half.
step 2
Heat the sunflower oil in a frying pan, add the broccoli florets and fry until the edges are charred and toasted. Toss the broccoli occasionally so that it doesn’t burn. Dress with the remaining soy sauce and the sesame oil, then stir through the lentils. Just before serving, scatter over the coriander and green chilli.
