Almond tart with roasted peaches and liquorice ice cream

By Matt Tebbutt From Saturday Kitchen Ingredients For the almond tart 100g/3½oz unsalted butter, softened 100g/3½oz caster sugar 2 free-range eggs 100g/3½oz ground almonds 1 x 8cm/3in baked sweet pastry case flaked almonds, to garnish amaretto, for drizzling For the roasted peaches …

Roast duck breast with vegetables

By Jason Atherton From Saturday Kitchen Ingredients 3 tbsp duck fat 2 small garlic cloves, crushed 4 sprigs thyme, leaves only 12–16 mini potatoes 4 small golden beetroot 4 carrots, peeled and thinly sliced 8 baby turnips 4 duck breasts 200ml/7fl oz duck jus 2 tbsp olive oil sea …

Caramelised peaches with pistachios and Marsala zabaglione

By Michel Roux Jr. From Saturday Kitchen Ingredients 4 peaches 1 tbsp butter 2 tbsp caster sugar 1 tbsp pistachios 4 free-range egg yolks sweet marsala wine, half an egg shell’s worth per egg, plus extra for de-glazing amaretti biscuits, crushed Method Lightly score …