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, …

Steamed plaice in a creamy white wine sauce with broccoli, asparagus and mushrooms

Plaice is well suited to steaming as it retains the delicate flavour and texture of the fish. Try it with James Martin’s cream sauce for a little luxury. Equipment and preparation: For this recipe you …