small bunch chives, finely snipped
1 garlic clove, peeled
good squeeze lemon juice
handful fresh parsley, finely chopped
700g/1lb 9oz pumpkin, peeled, deseeded and cut into small pieces
wild rocket or other peppery leaves
1 small shallot, finely chopped
1 tsp Dijon mustard
500ml/18fl oz chicken stock
300g/10½oz Spanish pardina lentils
sea salt and freshly ground black pepper
½ cinnamon stick
olive oil, for shallow frying
3-4 tbsp extra virgin olive oil
4 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp sherry vinegar
2 tbsp cava
knob of butter
24 small razor clams, washed under running water to remove any grit
2 duck breasts, skin scored