Peppered tuna steak with bordelaise sauce and seared broccoli

By Glynn Purnell From Saturday Kitchen Ingredients For the bordelaise sauce knob of butter 1 large shallot, finely diced 2 garlic cloves, crushed ½ leek 1 thyme sprig 1 bay leaf 300ml/10fl oz red wine 300ml/10fl oz beef stock 150g/5½oz bone marrow, diced 1 tbsp …

Whole roasted duck with purple sprouting broccoli, duck-fat potatoes and bordelaise sauce

Although duck can take strong flavours sometimes it’s best just to keep it simple, as James Martin proves with this delicious roast. Ingredients For the whole roasted duck 1 whole duck, trimmed and wings removed …

Bone marrow with sirloin steak, bordelaise sauce and sautéed sprouts with chestnuts

Bone marrow is wonderfully rich and perfect served alongside sirloin steak. Ingredients For the bone marrow and sirloin steak 6 tbsp olive oil 4 shallots, halved and skin left on 5 x 2.5cm/1in cut bone …