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 …

Parmesan fritters with cheesy spinach

By Matt Tebbutt From Saturday Kitchen Ingredients For the Parmesan fritters vegetable oil, for deep frying 100ml/3½fl oz milk 50g/1¾oz butter, cubed 125g/4½oz plain flour 2 tsp English mustard powder 2 free-range eggs 1 tsp chopped fresh thyme leaves 250g/9oz Parmesan, 150g/5½oz grated and 100g/3½oz cubed …