• 200g Duck Breast Duck Breast, skinless, roasted
• 255g wild rice Wild Rice, cooked
• 80g carrots Carrots, raw
• 80g butternut squash Butternut Squash, roasted
• 80g onion Onion
• 150g chopped tomatoes Chopped Tomatoes, canned
• 6g garlic Garlic
• 5g ginger Ginger, fresh
• 1 tsp each cumin, turmeric & garam masala
• 30g single cream Single Cream
• 20g cashews Cashews
• fresh coriander

1. 1

   Prep everything first: wash and trim the carrot and butternut squash, then measure out the sauce ingredients.

2. 2

   Cook the wild rice blend according to the pack, usually 20-25 minutes, then drain.

3. 3

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

4. 4

   Soften the onion for 5 minutes, add garlic, ginger and spices for 1 minute, then pour in the tomatoes and simmer for 10 minutes into a thick masala.

5. 5

   Meanwhile, steam or stir-fry the carrot and butternut squash for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: wild rice first, then the veg and duck breast, spooning over any remaining sauce. Finish with the fresh coriander.

7. 7

   Bulking upgrade: add the single cream, cashews for extra energy-dense calories.

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