• 200g Duck Breast Duck Breast, skinless, roasted
• 270g gluten-free pasta Gluten-free Pasta, boiled
• 80g spinach Spinach, raw
• 80g green beans Green Beans, boiled
• 25g pesto Pesto, green
• 10g parmesan Parmesan
• 3g garlic Garlic
• 15g pesto Pesto, green
• 15g almonds Almonds
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the spinach and green beans, then measure out the sauce ingredients.

2. 2

   Cook the gluten-free pasta for 8-10 minutes, stirring often, and rinse briefly to stop it sticking.

3. 3

   Pan-roast the duck breast for 4 minutes per side, then rest for 5 minutes and slice thinly.

4. 4

   Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.

5. 5

   Meanwhile, steam or stir-fry the spinach and green beans for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: gluten-free pasta first, then the veg and duck breast, spooning over any remaining sauce. Finish with the rocket.

7. 7

   Bulking upgrade: add the pesto, almonds for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.