James Martin served up a tasty fig tart tatin with honey-glazed confit duck legs and lentils on Saturday Kitchen.

James says: “If you haven’t got the stamina to tackle the full recipes here, just pick and choose the parts you want to make. Shop bought pastry and confit duck would lighten the work.”

The ingredients for the confit duck are: 15g table salt per kilo of duck legs, 2 tsp thyme leaves, 2 tsp rosemary, finely chopped, 2 garlic cloves, peeled and finely chopped, 4 duck legs, 600ml duck fat and 2 bay leaves.

For the pastry: 250g plain flour, ½ tsp salt, 250g cold butter, cut into small cubes and 125ml ice-cold water.

For the fig tart: 110g caster sugar, 110g butter and 4 figs, peeled, cores removed, cut in half.

For the lentils: 50g unsalted butter, 2 tbsp olive oil, 150g bacon lardons, 1 onion, finely chopped, 1 clove garlic, finely sliced, 1 small carrot, finely chopped, 1 stick celery, finely chopped, ¼ leek, finely chopped, 300g dried Puy lentils, 175ml red wine, 450ml beef stock, 2 tbsp good sherry vinegar and 2 tbsp fresh coriander.

To serve: 50g butter, 4 tbsp clear honey and 200ml veal jus, or reduced beef stock.