Sticky fig pudding with Armagnac ice cream, vanilla sauce and poached figs

By Matt Tebbutt From Saturday Kitchen Ingredients For the sticky fig pudding 200g/7oz dried figs, roughly chopped 180g/6¼oz dates, roughly chopped 100g/3½oz prunes, roughly chopped 150ml/5fl oz Armagnac 2 free-range eggs, beaten 150g/5½oz fresh breadcrumbs 1 orange, zest and juice 50g/1¾oz self-raising …

Roast grouse with black figs and boozy elderberries

By Matt Tebbutt From Saturday Kitchen Ingredients For the roast grouse 2 tbsp olive oil 1 whole grouse 1 bunch fresh thyme 1 bay leaf 1 garlic clove 30g/1oz butter ½ celeriac, peeled, diced and blanched handful chopped kale For the black figs 3 black figs, …

Roast duck with Provencal black figs

By Freddy Bird From Saturday Kitchen Ingredients 1 garlic clove, crushed 175g/6oz unsalted butter, softened 3 sprigs rosemary, finely chopped 2-3 ripe Provencal black figs (alternatively use Turkish black figs), cut into quarters icing sugar (optional) 1 sprig fresh thyme, leaves picked good splash cassis …