Spatchcocked poussin with radicchio and bois boudran

By Michel Roux Sr From Saturday Kitchen Ingredients For the spatchcocked poussin 600g/1lb 5oz corn-fed poussin 75ml/2½fl oz grapeseed oil 150g/5½oz Treviso radicchio or radicchio, outer leaves trimmed and cut lengthwise into quarters 100g/3½oz Tardivo radicchio or chicory, outer leaves trimmed and cut …

Deep-fried whelks and cockles in a basket with beetroot ketchup

By Michel Roux Jr. From Saturday Kitchen Ingredients For the beetroot ketchup 1 tbsp olive oil 30g/1oz unsalted butter 1 shallot, finely chopped 1 garlic clove, finely chopped 3 cooked beetroots, peeled and finely chopped 220ml/8fl oz water 2 tbsp brown sugar 3 tbsp …

Globe artichokes stuffed with duck liver a l’orange

By Michel Roux Jr. From Saturday Kitchen Ingredients ½ lemon, juice only 1 globe artichoke, trimmed, turned and hollowed vegetable oil 1 shallot, finely chopped 120g/4½oz duck liver, trimmed and sliced 60ml/2fl oz brandy 1 tbsp caster sugar 1 orange, segmented, and juice squeezed …

Steamed lobster with coriander pesto and roasted chickpeas

By Michel Roux Jr. From Saturday Kitchen Ingredients 1 cooked lobster 200g/7oz cooked chickpeas, drained and rinsed 2 lemons, juice only 100ml/3½fl oz vegetable stock 4 tbsp olive oil, plus extra for drizzling 1 tsp smoked paprika 1 tsp ground cumin 2 bunches fresh coriander …

Tangerine beef

By Michel Roux Jr. From Saturday Kitchen Ingredients For the beef and marinade 100ml/3½fl oz light soy sauce 100ml/3½fl oz sherry 100ml/3½fl oz tangerine juice 2 garlic cloves, finely chopped 1 tbsp sesame oil 1 tsp chilli flakes 600g/1lb 5oz flank steak 100g/3½oz cornflour For the sauce 2 …

Sweet pizza

A sweet pizza? You have to try them. They’re a little slice of heaven. By Michel Roux Jr. From Saturday Kitchen Ingredients For the sweet pizza dough 20g/¾ozg fresh yeast 330ml/11fl oz full-fat milk, warmed 650g/1lb 7oz strong white …

Caramelised peaches with pistachios and Marsala zabaglione

By Michel Roux Jr. From Saturday Kitchen Ingredients 4 peaches 1 tbsp butter 2 tbsp caster sugar 1 tbsp pistachios 4 free-range egg yolks sweet marsala wine, half an egg shell’s worth per egg, plus extra for de-glazing amaretti biscuits, crushed Method Lightly score …

Pan-fried sardines with Parma ham, piquillo peppers and basil

Sardines filled with sweet peppers, aromatic basil and wrapped in Parma ham served with herby cockles and new potatoes. By Michel Roux Jr. From Saturday Kitchen Ingredients 250g/9oz Jersey Royals 4 sardines, cleaned, filleted and butterflied (ask your …

Braised halibut with maltaise sauce and asparagus

By Michel Roux Jr. From Saturday Kitchen Ingredients 2 halibut fillets, each about 175g/6oz 1 garlic clove, finely sliced 1 shallot finely sliced 4 tbsp dry sherry 100ml/3½fl oz fish stock 200g/7oz butter 4 free-range egg yolks 2 oranges, 1 peeled and julienned and 1 juice only 1 lemon, …

Chicken supreme au vin bourguignon

By Michel Roux Jr. From Saturday Kitchen Ingredients 2 skinless chicken supremes 500ml/18fl oz strong red wine 300ml/10fl oz chicken or veal stock 1 tbsp honey 1 garlic clove, crushed 2 tbsp butter 1 tbsp vegetable oil 10 pearl onions, peeled and blanched 10 button mushrooms 125g/4½oz smoked bacon, …

Braised lamb shanks with roasted sweet potatoes and spiced crisps

By Michel Roux Jr. From Saturday Kitchen Ingredients For the lamb shanks 2 lamb shanks (about 350g/12oz each) 1 tbsp olive oil 2 onions, thinly sliced 1 garlic clove, crushed 2 pinches saffron 2 tsp cumin seeds 100g/3½oz hopped tomatoes or passata 250ml/9fl oz chicken stock salt …

Chicken velouté soup with cheese croquette and truffle

By Michel Roux Jr. From Saturday Kitchen Ingredients 6 chicken wings 125ml/4fl oz dry white wine 1 thyme sprig 6 button mushrooms 1 litre/1¾ pints white chicken stock 4 tbsp crème fraîche 200ml/7fl oz double cream 250g/9oz cooked floury potatoes 2 free-range eggs 1 tbsp butter 100g/3½oz camembert, cut …

Roast veal kidney with gingerbread crumb, caramelised shallots and creamy polenta

Preparation time less than 30 mins Cooking time 1 to 2 hours Serves Serves 2 By Michel Roux Jr. From Saturday Kitchen Ingredients For the polenta 150ml/5fl oz milk 150g/5½oz fine polenta 50g/1¾oz unsalted butter, …