Michel Roux pan fried gnocchi with slow cooked salted pork knuckle and parsley sauce recipe on Roux Back Down the River

March 10, 2025, 3:55 pm

≫ Next: Michel Roux mackerel and plaice burger with tartare sauce recipe on Roux Back Down The River

≪ Previous: Michel Roux mille feuille with mushroom mousse, Madeira, tarragon, girolle and smoked paprika recipe on Roux Back Down The River

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Michel Roux served up tasty pan fried gnocchi with slow cooked salted pork knuckle and parsley sauce on Roux Back Down the River.

The ingredients for the ham are: Small salted ham knuckle, 2 bay leaves, 6 unpeeled garlic cloves, 6 sprigs each of rosemary & thyme and 20 whole black peppercorns.

For the gnocchi: 750g floury potatoes, 150-200g 00 flour, plus extra for dusting, 20g Semolina, 1 large egg, beaten and 40g butter.

For the sauce: 20g butter, 20g plain flour, 200ml ham stock (from above), 100ml double cream and 30g bunch parsley, leaves chopped.

See recipes by Michel in his book titled: Michel Roux at Home: Simple and delicious French meals for every day available from Amazon now.

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Michel Roux mackerel and plaice burger with tartare sauce recipe on Roux Back Down The River

March 11, 2025, 11:50 am

≫ Next: Michel Roux peach Melba with caramelised peaches, coconut liqueur, meringue vanilla cream recipe on Roux Down The River

≪ Previous: Michel Roux pan fried gnocchi with slow cooked salted pork knuckle and parsley sauce recipe on Roux Back Down the River

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Michel Roux served up a tasty mackerel and plaice burger with a classic tangy tartare sauce on Roux Back Down The River.

See recipes by Michel in his book titled: Michel Roux at Home: Simple and delicious French meals for every day available from Amazon now.

Michel Roux peach Melba with caramelised peaches, coconut liqueur, meringue vanilla cream recipe on Roux Down The River

March 11, 2025, 3:13 pm

≫ Next: Michel Roux’s mother shepherd’s pie with leftover roast lamb, vegetables, gravy and tomato ketchup recipe on Roux Back Down The River

≪ Previous: Michel Roux mackerel and plaice burger with tartare sauce recipe on Roux Back Down The River

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Michel Roux served up a delicious peach Melba with caramelised peaches, coconut liqueur, meringue vanilla cream on Roux Down The River.

See recipes by Michel in his book titled: Michel Roux Desserts available from Amazon now.

Michel Roux’s mother shepherd’s pie with leftover roast lamb, vegetables, gravy and tomato ketchup recipe on Roux Back Down The River

March 11, 2025, 3:46 pm

≫ Next: Michel Roux crab, mango and chilli glass noodle salad with a peanut butter, fish sauce, sugar, sesame oil and lime dressing on Roux Down The River

≪ Previous: Michel Roux peach Melba with caramelised peaches, coconut liqueur, meringue vanilla cream recipe on Roux Down The River

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Michel Roux served up his mum’s shepherd’s pie with leftover roast lamb, vegetables, gravy and tomato ketchup on Roux Back Down The River.

The ingredients for the Mince are: 500g leftover roast lamb, 1 carrot, 2 sticks celery, 3 sprigs fresh parsley, 1 shallot, chopped, 5 cloves leftover roast garlic (or 2 cloves fresh garlic, crushed), 4 tbsp ketchup and 200ml leftover gravy.

For the Mashed Potato: 1kg peeled, cooked floury potatoes (such as Kind Edward, Desiree, or Maris Piper), 25g butter, Splash of milk, Salt and pepper.

See recipes by Michel in his book titled: Michel Roux at Home: Simple and delicious French meals for every day available from Amazon now.

Michel Roux crab, mango and chilli glass noodle salad with a peanut butter, fish sauce, sugar, sesame oil and lime dressing on Roux Down The River

March 12, 2025, 3:15 pm

≫ Next: Michel Roux bread and butter pudding with croissants, vanilla custard and run smoked raisins recipe on Roux Down The River

≪ Previous: Michel Roux’s mother shepherd’s pie with leftover roast lamb, vegetables, gravy and tomato ketchup recipe on Roux Back Down The River

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Michel Roux crab, mango and chilli glass noodle salad with a peanut butter, fish sauce, muscovado sugar, toasted sesame oil and lime dressing on Roux Down The River.

The ingredients are: 160g rice glass noodles, 4cm piece of fresh ginger, 1 red onion, thinly sliced, 1 red chilli, thinly sliced, 1 garlic clove, finely chopped, 1 tablespoon crunchy peanut butter, Salt and pepper, to taste, 2 tbsp fish sauce, 1 tbsp light muscovado sugar, 4 tbsp blended sesame oil, Juice of 4 limes, 200g picked fresh crab claw meat and Coriander leaves.

See recipes by Michel in his book titled: Michel Roux at Home: Simple and delicious French meals for every day available from Amazon now.

Michel Roux bread and butter pudding with croissants, vanilla custard and run smoked raisins recipe on Roux Down The River

March 12, 2025, 3:26 pm

≫ Next: Si King school dinner classic shepherd’s pie with leftover roast lamb recipe on This Morning

≪ Previous: Michel Roux crab, mango and chilli glass noodle salad with a peanut butter, fish sauce, sugar, sesame oil and lime dressing on Roux Down The River

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Michel Roux served up a delicious bread and butter pudding with croissants, vanilla custard and run smoked raisins on Roux Down The River.

The ingredients are: 240g stale croissants (approx 4-5), 3 whole eggs, 100g white sugar, plus a little to sprinkle on top, 1 vanilla pod, 180g whole milk, 2 tbsp rum, 45g raisins and 15g diced butter, plus a little for greasing.

See recipes by Michel in his book titled: Michel Roux Desserts available from Amazon now.

Si King school dinner classic shepherd’s pie with leftover roast lamb recipe on This Morning

March 13, 2025, 7:36 am

≫ Next: Michel Roux roast duck with cherries, cherry sauce and potatoes recipe on Roux Down The River

≪ Previous: Michel Roux bread and butter pudding with croissants, vanilla custard and run smoked raisins recipe on Roux Down The River

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Si King served up a tasty school dinner classic shepherd’s pie with leftover roast lamb on This Morning.

The ingredients are: About 600g leftover roast meat, 1 tbsp olive oil, 1 large onion, finely diced, 2 carrots, finely diced, 1 celery stick, finely diced, 2 garlic cloves, finely chopped, 1 large rosemary sprig, leaves finely chopped, 1 thyme sprig, leaves finely chopped, 300ml red wine, 1tbsp tomato purée or ketchup, 300ml leftover gravy or stock, Dash of Worcestershire sauce and Salt and black pepper.

For the topping: 1kg floury potatoes, cut into chunks and Large knob of butter, plus extra for dotting on top of the pie.

See recipes by Simon in the book titled: The Hairy Bikers’ Ultimate Comfort Food available from Amazon now.

Michel Roux roast duck with cherries, cherry sauce and potatoes recipe on Roux Down The River

March 13, 2025, 3:21 pm

≫ Next: Michel Roux halibut with onions, peppers, saffron and sherry recipe on Roux Back Down The River

≪ Previous: Si King school dinner classic shepherd’s pie with leftover roast lamb recipe on This Morning

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Michel Roux served up a tasty roast duck with cherries, cherry sauce and potatoes on Roux Down The River.

See recipes by Michel in his book titled: Michel Roux at Home: Simple and delicious French meals for every day available from Amazon now.

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Michel Roux halibut with onions, peppers, saffron and sherry recipe on Roux Back Down The River

March 13, 2025, 4:04 pm

≫ Next: Michel Roux slow cooked lamb with cannellini beans, carrots and onions recipe on Roux Down The River

≪ Previous: Michel Roux roast duck with cherries, cherry sauce and potatoes recipe on Roux Down The River

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Michel Roux served up tasty Spanish-style halibut with onions, peppers, saffron and sherry on Roux Back Down The River.

%The ingredients are: pinch of saffron, 60 ml dry sherry, 1 large onion, 2 garlic cloves, 2 red peppers, 4 tbsp olive oil, 120 ml fish stock (or water), 4 large, halibut pieces, 2 tsp smoked paprika and 1 tbsp chopped parsley.

Slices sourdough bread to serve.

See recipes by Michel in his book titled: Michel Roux at Home: Simple and delicious French meals for every day available from Amazon now.

Michel Roux slow cooked lamb with cannellini beans, carrots and onions recipe on Roux Down The River

March 13, 2025, 4:39 pm

≫ Next: Michel Roux summer pudding with brioche, berries, raspberry coulis and cream recipe on Roux Back Down The River

≪ Previous: Michel Roux halibut with onions, peppers, saffron and sherry recipe on Roux Back Down The River

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Michel Roux served up tasty French style slow cooked lamb with cannellini beans, carrots and onions on Roux Down The River.

See recipes by Michel in his book titled: Michel Roux at Home: Simple and delicious French meals for every day available from Amazon now.

Michel Roux summer pudding with brioche, berries, raspberry coulis and cream recipe on Roux Back Down The River

March 13, 2025, 4:45 pm

≫ Next: Donal Skehan retro cornflakes tart with raspberry jam and custard recipe on This Morning

≪ Previous: Michel Roux slow cooked lamb with cannellini beans, carrots and onions recipe on Roux Down The River

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Michel Roux served up a delicious summer pudding with brioche, berries, raspberry coulis and cream using his uncle’s recipe on Roux Back Down The River.

See recipes by Michel in his book titled: Michel Roux at Home: Simple and delicious French meals for every day available from Amazon now.

Donal Skehan retro cornflakes tart with raspberry jam and custard recipe on This Morning

March 14, 2025, 6:45 am

≫ Next: Cherie Denham Irish stout bread and homemade butter recipe on Saturday Kitchen

≪ Previous: Michel Roux summer pudding with brioche, berries, raspberry coulis and cream recipe on Roux Back Down The River

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Donal Skehan severed up a delicious retro school pudding cornflakes tart with raspberry jam and custard on This Morning.

The ingredients for the sweet shortcrust pastry are: 100g cold butter, diced, 200g plain flour, 2 tbsp icing sugar, 1 egg yolk and 2-3 tbsp cold water.

For the filling: 170g raspberry or strawberry jam.

For the cornflakes topping: 70g butter, 70g golden syrup, 35g light brown sugar, ½ tsp vanilla extract, Pinch of salt and 95g cornflakes.

See recipes by Donal in his book titled: Everyday Cook: Vibrant Recipes, Simple Methods, Delicious Dishes available from Amazon now.

Cherie Denham Irish stout bread and homemade butter recipe on Saturday Kitchen

March 14, 2025, 3:27 pm

≫ Next: Ryan and Liam Simpson-Trotman Mill Lane Honey Sponge with Caramel and Honeycomb Recipe on James Martin’s Saturday Morning

≪ Previous: Donal Skehan retro cornflakes tart with raspberry jam and custard recipe on This Morning

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Cherie Denham served up a tasty Irish stout bread and homemade butter on Saturday Kitchen.

The ingredients for the butter are: 750ml double cream (highest fat content possible), at room temperature, 1 tsp sea salt flakes, plus extra if preferred and 1–2 tsp dulse, finely chopped (optional).

For the bread: butter, for greasing, 450g coarse wholemeal flour, 30g porridge oats, plus extra for sprinkling, 2 tsp soft dark brown sugar, 110g plain flour, 2 tsp bicarbonate of soda, 1 tsp salt, 300ml buttermilk, 1 tbsp black treacle or molasses and 255ml Irish stout, such as Guinness.

See Irish bread recipes in the book titled: The Irish Granny’s Pocket Book of Bread and Baking available from The Irish Granny’s Pocket Book of Bread and Baking
now.

Ryan and Liam Simpson-Trotman Mill Lane Honey Sponge with Caramel and Honeycomb Recipe on James Martin’s Saturday Morning

March 14, 2025, 3:43 pm

≫ Next: Tony Singh Crown of East Lothian Pigeon with Kali Mirch Masala and Mash Potatoes recipe on James Martin’s Saturday Morning

≪ Previous: Cherie Denham Irish stout bread and homemade butter recipe on Saturday Kitchen

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Ryan and Liam Simpson-Trotman served up a delicious Mill Lane Honey Sponge with Caramel and Honeycomb on James Martin’s Saturday Morning.

The ingredients for the sponge are: 500g Double Cream, 250g Whole Milk, 4 Egg Whites, 4 Egg Yolks, 40g Plain Flour, 40g Butter, 80g Caster Sugar, 500g Caster Sugar, 100g Water and 50g additional Water.

For the Honeycomb: 450g Caster Sugar, 170g Glucose, 80ml Water and 15g Bicarbonate Soda.

See dessert recipes in the book titled: Tasty Dessert available from Amazon now.

Tony Singh Crown of East Lothian Pigeon with Kali Mirch Masala and Mash Potatoes recipe on James Martin’s Saturday Morning

March 14, 2025, 3:55 pm

≫ Next: Sabrina Gidda White Veal Ragu, Casarecce and Tarragon Pangrattato recipe on James Martin’s Saturday Morning

≪ Previous: Ryan and Liam Simpson-Trotman Mill Lane Honey Sponge with Caramel and Honeycomb Recipe on James Martin’s Saturday Morning

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Tony Singh served up a tasty Crown of East Lothian Pigeon with Kali Mirch Masala and Mash Potatoes on James Martin’s Saturday Morning.

The ingredients are: 500g carrots, peeled and cut into turned pieces, 500g neeps, peeled and cut into similar-sized chunks and turned, 3 tbsp melted unsalted butter, 2 tbsp honey, 2 sprigs fresh thyme, Salt and freshly ground black pepper, to taste and 1 clove garlic, chopped.

For the Mash: 500g floury potatoes (e.g., Maris Piper), peeled and sliced into 1cm thick rounds, 140g butter, cut into cubes, 100ml double cream, Salt and freshly ground black pepper, to taste and ½ grated nutmeg.

For the Pigeon: 4 crowns of pigeon (trimmed of excess fat or sinew), 4 tbsp Scottish rapeseed oil, 4 sprigs fresh thyme, 4 cloves garlic, lightly crushed, Salt and freshly ground black pepper, Diced butter for basting.

For the Kali Mirch Masala: 6 tbsp rapeseed oil, 1 large onion, finely chopped, 10 cloves garlic, chopped, 4-inch piece of ginger, grated, ½ tin chopped tomatoes, 6 tbsp black peppercorns, ½ tsp turmeric powder, ½ tsp garam masala, 1 tsp cumin seeds, 6 black cardamoms, 2 cloves, Small piece of cinnamon, 2 Indian bay leaves, ½ pint strong chicken stock, Water (to adjust consistency), Salt, to taste, Sugar, to taste and 200g diced butter.

See recipes by Tony in his book titled: Tasty available from Amazon now.

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Sabrina Gidda White Veal Ragu, Casarecce and Tarragon Pangrattato recipe on James Martin’s Saturday Morning

March 14, 2025, 4:02 pm

≫ Next: Prue Leith peri peri chicken with beans and broccoli recipe on Prue Leith’s Cotswold Kitchen

≪ Previous: Tony Singh Crown of East Lothian Pigeon with Kali Mirch Masala and Mash Potatoes recipe on James Martin’s Saturday Morning

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Sabrina Gidda served up a tasty White Veal Ragu, Casarecce and Tarragon Pangrattato on James Martin’s Saturday Morning.

The ingredients are: 600g minced rose veal, 3 x cloves finely sliced garlic, 3 x sprigs thyme, 2 x sprigs rosemary, 1 x large carrot brunoise, 2 x large celery brunoise, 1 x small leek finely chopped, 1 x small white onion finely diced, 1 tsp chilli flake, 1 x tsp fennel seeds, 250ml dark chicken stock, 200ml double cream / Oat cream, Salt, Black Pepper, Extra Virgin Olive Oil, Small handful Flat leaf parsley, Picked lemon thyme leaves, Small handful Tarragon, 2 x Amalfi lemons, Little bit of Parmesan, 150g old bread (no crust / to make breadcrumbs) and 500g fresh casarecce pasta.

See recipes by Sabrina in her book titled: Modern South Asian Kitchen : Recipes And Stories Celebrating Culture And Community available from Amazon now.

Prue Leith peri peri chicken with beans and broccoli recipe on Prue Leith’s Cotswold Kitchen

March 14, 2025, 4:36 pm

≫ Next: Prue Leith chocolate puddle cake recipe on Prue Leith’s Cotswold Kitchen

≪ Previous: Sabrina Gidda White Veal Ragu, Casarecce and Tarragon Pangrattato recipe on James Martin’s Saturday Morning

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Prue Leith served up tasty peri peri chicken with beans and broccoli agrodolc on Prue Leith’s Cotswold Kitchen.

See recipes by Prue in her book titled: Life’s Too Short to Stuff a Mushroom: Really good food without the fuss – foolproof recipes, shortcuts and hacks available from Amazon now.

Prue Leith chocolate puddle cake recipe on Prue Leith’s Cotswold Kitchen

March 14, 2025, 4:43 pm

≫ Next: Prue Leith warm chocolate puddle pudding with soaked cherries and vanilla ice cream recipe on Prue Leith’s Cotswold Kitchen

≪ Previous: Prue Leith peri peri chicken with beans and broccoli recipe on Prue Leith’s Cotswold Kitchen

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Prue Leith and Lulu’s served up a delicious chocolate puddle cake on Prue Leith’s Cotswold Kitchen.

See recipes by Prue in her book titled: Life’s Too Short to Stuff a Mushroom: Really good food without the fuss – foolproof recipes, shortcuts and hacks available from Amazon now.

Prue Leith warm chocolate puddle pudding with soaked cherries and vanilla ice cream recipe on Prue Leith’s Cotswold Kitchen

March 15, 2025, 7:12 am

≫ Next: Prue Leith breakfast overnight oats (bircher muesli) with apple juice, cinnamon, sultanas and berries recipe on Prue Leith’s Cotswold Kitchen

≪ Previous: Prue Leith chocolate puddle cake recipe on Prue Leith’s Cotswold Kitchen

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Prue Leith and Lulu served up delicious warm chocolate puddle puddings with kirsch liqueur soaked cherries and vanilla ice cream on Prue Leith’s Cotswold Kitchen.

See recipes by Prue in her book titled: Life’s Too Short to Stuff a Mushroom: Really good food without the fuss – foolproof recipes, shortcuts and hacks available from Amazon now.

Prue Leith breakfast overnight oats (bircher muesli) with apple juice, cinnamon, sultanas and berries recipe on Prue Leith’s Cotswold Kitchen

March 15, 2025, 7:20 am

≫ Next: Prue Leith haggis, bacon and instant mash with whisky sauce (haggis, tatties and neeps) recipe on Prue Leith’s Cotswold Kitchen

≪ Previous: Prue Leith warm chocolate puddle pudding with soaked cherries and vanilla ice cream recipe on Prue Leith’s Cotswold Kitchen

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Prue Leith served up a delicious breakfast overnight oats (bircher muesli) with apple juice, cinnamon, sultanas and berries on Prue Leith’s Cotswold Kitchen.

See recipes by Prue in her book titled: Life’s Too Short to Stuff a Mushroom: Really good food without the fuss – foolproof recipes, shortcuts and hacks available from Amazon now.