Sautéed chicken with wine and morel mushrooms

By Glynne Purnell From Saturday Kitchen Ingredients 4 tbsp plain flour 1.5kg/3lb 5oz chicken, jointed into 8 pieces 1 tbsp olive oil 150g/5½oz fresh morel mushrooms, cleaned 2 garlic cloves, peeled 200ml/7fl oz sweet white wine 350ml/12fl oz chicken stock 200ml/7fl oz double cream 75g/2¾oz …

Ox cheeks braised in red wine with creamy mash, sautéed tongue and asparagus

A hearty meal of tender ox cheek, creamy mash, asparagus and watercress, celebrating the best of British produce. Don’t be put off by the tongue, it has a lovely taste and texture when sautéed. By …

Chicken breasts, muscat wine and black pudding served with steamed spinach

Preparation time30 mins to 1 hour Cooking time30 mins to 1 hour Serves4 By Rick Stein From Saturday Kitchen Ingredients 900ml/1½ pints chicken stock 4 boneless chicken breasts 40g/1½oz butter 1 x 225g/8-9oz black pudding …

Baked sea bass with braised baby purple artichokes, asparagus and a white wine foam

Ingredients For the baked sea bass 4 tbsp olive oil 2 whole sea bass, fillets removed, pin boned, skin left on ½ bunch fresh basil For the braised baby purple artichokes and asparagus 8 baby …

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 …