Jo Arnell shows us how to create a simple, heart-warming three course meal that is simple to put together and can be prepared in advance – so you won’t have to get into a sweat on Valentine’s Day

1. Peel and boil some floury potatoes for the mash.
2. Gently fry onion, garlic and diced carrot in butter for 5 mins until soft. Add the wine and let it bubble to reduce for approx 15 mins.
3. Shred the duck and add together with the chopped herbs and simmer for a few more minutes, then transfer to a baking dish.
4. Mash the potatoes with butter, crème fraîche, salt and pepper. Spread over the duck mixture and top with grated Parmesan.
5. Cook in the oven at 180˚C for a further 20 mins, until the cheese topping is golden. Serve with seasonal vegetables.