Lisa Faulkner and John Torode served up a tasty crispy shredded duck cassoulet with parsley and pancetta on John and Lisa’s Weekend Kitchen.

The ingredient are: 1 shop brouight Crispy Aromatic Half Duck (750g), 2 tbsp olive oil, 1 onion, finely chopped, 1 celery stick, finely chopped, 1 carrot, finely chopped, 2 garlic cloves, crushed, 77g diced pancetta, 2 sprigs thyme, 1 bay leaf, 1 tbsp tomato puree, 1 tin chopped tomatoes, 1 tin cannellini beans, drained and rinsed, 300ml chicken stock and 2 tbsp flat-leaf parsley, chopped.

See recipes by John and Lisa in the book titled: John and Lisa’s Kitchen: Everyday Recipes From a Professional Chef and a Home Cook: available from Amazon now.