Roast Duck & Chargrilled Capsicum Relish

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

While the duck is cooking, bring a medium saucepan of salted water to the boil. Cook the risoni in the boiling water until ‘al dente’, 7-8 minutes. Drain and return to the pan. TIP: 'Al dente' risoni is cooked through but still slightly firm in the centre.

Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the courgette, tossing, until golden, 5-6 minutes. Add the garlic, garlic & herb seasoning and tomato paste and cook until fragrant, 1-2 minutes. Add the water and cook until slightly reduced, 1-2 minutes. Remove from the heat, then stir through the cooked risoni, the baby spinach leaves, grated Parmesan cheese and butter. Season to taste.

In a medium bowl, combine the rocket leaves and a drizzle of balsamic vinegar and olive oil. Season.