Saddle of hogget with dauphinoise potatoes, parsnips and mint sauce

Ingredients For the hogget 1.5kg/3lb 4oz boned-out ready-stuffed saddle of hogget salt and freshly ground black pepper 1 tbsp olive oil 1 onion, roughly chopped For dauphinoise potatoes 900g/2lb King Edward potatoes, peeled and sliced …

Roast duck on a bed of cucumber and spring onion served with spiced plum sauce

Ingredients 1 duck (1.8kg/4lb) 1 bunch spring onions, cut into batons ½ cucumber cut into batons 1 small red onion, thinly sliced 2 tbsp sesame oil (optional) fresh coriander leaves For the plum sauce 1 …

Baked chocolate fennel mousse cake with crème fraîche

Ingredients 1 fennel, bulb only, cut in half lengthways and finely sliced 300g/10½oz dark chocolate 150g/5oz butter, plus extra for greasing 6 free-range eggs, separated 50g/2oz caster sugar 200g/7oz crème fraîche, to serve Preparation method …

Hot chocolate fondants with summer berries and mint froth

Ingredients For the fondants 190g/7oz dark chocolate, at least 60 per cent cocoa solids 100g/3½oz butter, softened 35g/1oz ground almonds 2 large free-range eggs, separated 35g/1oz cornflour 85g/3oz caster sugar 3 plain chocolate truffles For …

Coffee cake with coffee buttercream, coffee glacé icing and candied walnuts

You can’t get much more coffee into a coffee cake than this. Ingredients For the coffee cake 200g/7oz unsalted butter, softened, plus extra for greasing the tins 200g/7oz caster sugar 4 medium free-range eggs 3 …

Lavender and white chocolate ice cream with lavender custard and hot chocolate fondant

Ingredients For the ice cream 12 free-range egg yolks 200g/7oz caster sugar 600ml/1pint 1fl oz full fat milk 2 tsp lavender flowers, crumbled 600ml/1pint 1fl oz double cream 250g/9oz white chocolate, roughly chopped For the …

Roast chicken with game chips, bread sauce and bacon-wrapped chipolatas

This is roast chicken with everything – bread sauce, sausages wrapped in bacon, roast balls of stuffing, a rich gravy. Ingredients For the sage and onion stuffing 40g/1½oz butter 2 onions, finely chopped 8 sage …

Buttermilk panna cotta with mini doughnuts, raspberry jelly and mascarpone

A (slightly) grown-up version of jelly and ice cream with doughnuts for a special birthday. Equipment and preparation: You will need four 8-10cm/3-4in ramekins. Ingredients For the panna cotta 300ml/11fl oz double cream 1 vanilla …

Double-baked mushroom soufflé with mushrooms, shallots and baby leeks

This indulgent twice-baked soufflé is just the ticket for a spot of sophisticated comfort food. Ingredients For the mushrooms and shallots 75g/2½oz unsalted butter 1 tbsp olive oil 2 shallots, peeled and left whole 100g/3½oz …

Breadcrumbed pheasant breast with beetroot purée and marinated beetroot

Ingredients For the beetroot purée 600g/1lb 5oz raw beetroot, peeled, cut into chunks 1 onion, roughly chopped ½ garlic clove, roughly chopped 2 sprigs fresh thyme, leaves only salt and freshly ground black pepper For …

Pistachio ice cream with peach melba and a caramel and raspberry sauce

Slow-roasting peaches is so easy. Serve with any good-quality ice cream – or try James’ stunning pistachio ice cream. Equipment and preparation: For this recipe you will need an ice cream maker and a cook’s …