Cheesy polenta with boudin noir, cured duck egg yolk and caramelised apples

By Matt Tebbutt From Saturday Kitchen Ingredients For the cured duck egg 2 duck egg yolks 100ml/3½fl oz light soy sauce 50ml/2fl oz cider vinegar 1–2 tsp caster sugar For the boudin noir and caramelised apples dash oil 2 x …

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 …