Spatchcocked poussin with radicchio and bois boudran
By Michel Roux Sr From Saturday Kitchen Ingredients For the spatchcocked poussin 600g/1lb 5oz corn-fed poussin 75ml/2½fl oz grapeseed oil 150g/5½oz …
Archive by category michel roux recipes
Walnut and blue cheese cannoli
By Michel Roux Jr. From Saturday Kitchen Ingredients For the cannoli 200g/7oz polenta 220g/8oz plain flour, plus extra for dusting 1 tsp xanthum gum …
Deep-fried whelks and cockles in a basket with beetroot ketchup
By Michel Roux Jr. From Saturday Kitchen Ingredients For the beetroot ketchup 1 tbsp olive oil 30g/1oz unsalted butter 1 shallot, finely chopped …
Globe artichokes stuffed with duck liver a l’orange
By Michel Roux Jr. From Saturday Kitchen Ingredients ½ lemon, juice only 1 globe artichoke, trimmed, turned and hollowed vegetable oil 1 shallot, finely …
Steamed lobster with coriander pesto and roasted chickpeas
By Michel Roux Jr. From Saturday Kitchen Ingredients 1 cooked lobster 200g/7oz cooked chickpeas, drained and rinsed 2 lemons, juice only 100ml/3½fl …
Venison faggots, radishes and creamy polenta
By Michel Roux Jr. From Saturday Kitchen Ingredients For the sauce 150g/5½oz venison trimmings or chopped bones 1 shallot, chopped 125ml/4fl oz Port …
Tangerine beef
By Michel Roux Jr. From Saturday Kitchen Ingredients For the beef and marinade 100ml/3½fl oz light soy sauce 100ml/3½fl oz sherry 100ml/3½fl …
Double chocolate cookies
These rich and indulgent chocolate cookies with white chocolate chips are perfect for entertaining guests or impressing the family. They’re kid-friendly …
Pan-fried duck supremes with grapefruit and turnip
By Michel Roux
Salmon with oyster velouté and a vegetable crumble
Fresh salmon is served with a rich seafood soup and a crunchy vegetable crumble. By Michel Roux Jr. From Saturday Kitchen Ingredients For the vegetable …