Chicken, confit fennel and artichoke, lemon and tarragon terrine

Preparation time overnight Cooking time over 2 hours Serves Serves 6–8 By Matt Tebbutt From Saturday Kitchen Ingredients 4 chicken legs 1 tbsp olive oil 300ml/10fl oz duck fat ½ fennel bulb 3 globe artichokes, trimmed and chokes removed 2 garlic bulbs 1 lemon, zest only …

Rice pudding with lemon, toasted ginger cake and spiced blueberry compôte

Preparation time less than 30 mins Cooking time over 2 hours Serves Serves 6–8 Dietary Vegetarian By Matt Tebbutt From Saturday Kitchen Ingredients 1 shop-bought ginger cake, thinly sliced For the rice pudding 1.5 litres/2¾ pints milk 200ml/7fl …

Apple and raspberry gratin with polenta crumble

Preparation time 1-2 hours Cooking time 10 to 30 mins Serves Serves 4 Dietary Vegetarian Equipment: For this recipe you will need a blow torch. [amzn_product_inline asin=’B01AHPFNDG’  template=’MedTitlePriceRating’] [amzn_product_inline asin=’B01A4CWS3U’  template=’MedTitlePriceRating’] [amzn_product_inline asin=’B00CTOXOOO’  template=’MedTitlePriceRating’]   …

Ian Orr

Ian Orr, Chef Patron & Co-Owner of Browns Restaurant Group & Ardtara Country House Hotel in Northern Ireland. Tipped as one of Ireland’s top talents, Ian Orr trained under the late Robbie Millar at Northern …