Roast guinea fowl, boudin blanc, black cabbage and chestnuts

By Matt Tebbutt From Saturday Kitchen Ingredients For the guinea fowl 1 guinea fowl crown 1 bunch thyme 1 head garlic 1 bay leaf splash madeira wine 20g/¾oz butter 100ml/3½fl oz dark chicken stock For the boudin blanc splash olive oil 2 shallots, finely chopped 1 garlic clove, finely …

Silk handkerchiefs with beurre blanc and confit egg yolks

By Louis Korovilas From Saturday Kitchen Ingredients For the confit eggs 250ml/9fl oz vegetable oil 4 egg yolks For the silk handkerchiefs 24 fresh lasagne sheets, cut into 12.5cm/4¾in squares 100g/3½oz walnuts, toasted and finely chopped 20g/¾oz grated Parmesan For the beurre …