Dinner for 1. Tortillas with tomato, apricot and duck.

Heat the oven 200 °C hot. In a small pan, place 8-10 cheery tomatoes, 1 apricot (cut into 6 parts), and 1 small onion (cut into 4 parts). Pour over some mild extra virgin olive oil and mix. Layer evenly so that the cut sides are facing up. Sprinkle some sea salt, thyme, or oregano leaves. Place in the oven and cook for around 20 minutes. If using leftover duck slices from the day before (this recipe), add slices on top of the tomatoes some 5 minutes before the end of cooking.

Take out. Place a tortilla (I use a corn tortilla) on a plate, top with tomatoes, apricots, and onions, pour all of the juices on top, and top with the duck slices. Sprinkle some peppermint and basil on top, and serve with a spicy sauce (I use Lord's Holy Smokes).