Roast duck breast, parsnips, spiced poached pear, asparagus and broad beans

A delectable spring variation to elevate your traditional Sunday roast: roasted duck breast accompanied by delicately spiced poached pears and vibrant spring asparagus. By Matt Tebbutt From Saturday Kitchen Ingredients For the roast duck breast …

Poached smoked haddock with spinach, Parma ham and anchovy dressing

By Matt Tebbutt From Saturday Kitchen Ingredients For the poached smoked haddock splash white wine vinegar 2 lemon slices 1 bay leaf 50g/1¾oz unsalted butter 2 natural smoked haddock fillets (about 250g/9oz each), skin on and pin bones removed For the anchovy …

Poached plaice with winter vegetable, bean and salami stew

By Nathan Outlaw From Saturday Kitchen Ingredients For the plaice 1 whole plaice (about 700g–1kg/1lb 9oz–2lb 4oz), filleted and trimmed good drizzle olive oil 1 lemon, zest and juice 1 tsp chopped fresh thyme leaves salt and freshly ground black pepper For the …