Sheridans Confit with Tartiflette
Preheat oven to 200°C. Wash & parboil 300g of baby potatoes for 10 minutes. Dice a small onion and 2 slices of bacon ( or lardons) and sauté in a little extra virgin olive oil till soft. Slice potatoes, add to the pan with 1 glass of dry white wine, cover and simmer for 10 minutes. Transfer to a shallow buttered dish and cover with 20g of Durrus cheese cubed (rind removed) and seasoning, mix gently. Remove confit from carton and vacuum packing bag. Place in a large roasting tray. Cook confit and tartiflette in the oven for 20 minutes. Serve with a green salad.

Sheridans Confit with Puy Lentils
Preheat a fan assisted oven to 200°C. Dice 1 shallot and sauté with diced bacon (or lardons) in 1 tbsp extra virgin olive oil until soft. Rinse 150g of puy lentils, add to pan and stir until well coated in oil. Add enough chicken or vegetable stock to cover lentils, simmer for 25 minutes or until tender, adding a little more stock if needed. Remove Place confit from carton and vacuum pack bag. Place on a large roasting tray and cook for 20 minutes. Add some chopped parsley to lentils, mix and serve altogether.

Sheridans Confit, Roast Squash, Chickpea and Watercress Warm Salad
Preheat a fan assisted oven to 200°C. Peel and chop ½ a squash into 1 inch thick cubes. Place in a large roasting tray and drizzle with some extra virgin olive and season with salt and pepper. Remove confit from carton and vacuum packaging and add to large roasting tray with squash. Roast in the oven for 20 minutes, mixing every now and then. Open a tin of chickpeas and drain. For the dressing: Mix ½ crushed clove of garlic, ½ tbsp of tahini, juice of ½ a lemon, ½ tbsp of extra virgin olive oil and seasoning. Dress watercress leaves. Mix chickpeas, and squash together and serve with confit and watercress salad.

Sheridans Confit with Baby Roast Potatoes, Beetroot & Rocket
Preheat oven to 200°C. Wash and parboil 300g of baby potatoes for 10 minutes, drain and slice lengthways in half. Open pack of beetroot, drain and quarter 4 beets. Remove confit from carton and vacuum packing bag. Place in large roasting tray, add potatoes and beetroot and drizzle with some extra virgin olive oil. Cook confit and vegetables for 20 minutes mixing every now and then. For the dressing: mix 50mls extra virgin olive oil, 30mls sherry vinegar (or red wine vinegar), ½ tbsp wholegrain mustard, ½ crushed clove of garlic, seasoning and dress leaves and serve.

Sheridans Confit and Chorizo Soup
Preheat a fan assisted oven to 200°C Slice 2 cooking chorizo sausages (or any sausage) and dice bacon (or lardons) into 1 inch pieces and sauté in olive oil for 10 minutes. Remove chorizo and lardons from the heat and sauté diced onion, carrot, leek and celery (cut into1 cm squares) until soft. Add meat back to the pan with enough chicken or vegetable stock to cover completely. Add 1 tin of tomatoes. Simmer for 20 minutes. Remove confit from carton and vacuum packing. Place in a large roasting tray and cook in the oven for 20 minutes. When cooked, shred confit roughly, discarding bones, and add to soup with fresh chard/spinach and a drained tin of chickpeas. Serve with crusty bread.