Duck Confit Lasagne
Series: 1Episode: 3
Years after receiving a tin of confit duck from his mate Ben for his Birthday, Tom finds himself wanting to make a Shelf Life Lasagne, but there are no eggs on the shelves! Employing - and therefore splitting from tradition - a southern Italian pasta dough, a tin of lentils and the contents of the confit tin, Tom creates something very special from shelf stable ingredients.
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Tom Jackson
Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.
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