Toffee Apple Porridge

This year we entered the Rude Health Porridge Championships (pipped to the post for first place, we came an impressive second) with our take on a breakfast fusion of classic French food. Devised by Roux Executive Chef, Toby Stuart, it encapsulates everything we love about Autumn in one bowl.

Fish Finger Sandwich with Homemade Tartare Sauce

Too many times I have been promised the recipe for the ‘ULTIMATE Fish Finger Sandwich’ and been left crying salty tears into soggy sandwiches so I’ve taken matters into my own hands.

For me, the fish finger sandwich is the pinnacle of comfort food and not something to be messed with. Paired with the salty sourness of tartar sauce and a handful of watercress, this is my ultimate fish finger sandwich and there isn’t a tear in sight.

Emily Roux's Late Summer Fruit Pudding

The whole Roux clan are huge fans of this classic English dessert – a peculiarly successful marriage of bread and wonderfully succulent fresh berries. Incredibly simple to make, low in calories (if you are counting) and almost no cooking involved, this is the perfect recipe for beginners or busy families. The combination of intensely coloured, juicy berries and mint-scented Chantilly lifts this sweet and refreshing dessert to new heights.

Mochatini Cocktail

During the day I might be Maître d' here at Cactus Kitchens, but off-duty I love a great cocktail and dabbling in the world of mixology...

Whilst an espresso martini is a delicious and slightly bitter aperitif, a great twist is adding chocolate to add sweetness and mellow out the bitter flavours. Whilst drinking coffee after 5pm might feel a little dangerous, it might just give you the secret upper hand so you can host your dinner party and keep your guests entertained all evening.

Emily Roux's Ceviche

I love Ceviche; this traditional Peruvian dish of citrus infused fish is incredibly refreshing and zinging with bold flavours which for me are a perfect expression of summer (or, when summer is in short supply, a reminder of it.) Easy to prepare but not so easy to eat on the go, nestling ceviche in individual tartelettes makes it conveniently portable.

Steve Grove's Simple Soda Bread Recipe

This is a great basic recipe for soda bread and if you're new to bread making it's a wonderful loaf to start with. Soda bread is also a favourite of Michel Roux Jr's and is taught on our Bread - the Roux Way course. It's quick to make and with no yeast, there's no proving time so you will be from dough to table in under an hour. 

Emily Roux's Banana Rum Raisin Ice Cream

Banana rum raisin is by far my favourite ice cream at any time of year. Soft and creamy, it’s incredibly simple to make and best of all, doesn’t need churning in an ice cream maker. I love Oreo cookies almost as much as ice cream and would happily incorporate them into all my desserts if I could.

Chris King's Bitter Chocolate Tart with Coffee Créme Chantilly

This delicious and sophisticated tart recipe comes from Chris King, the Executive Chef at The Langham Hotel in London. It has been on the menu at Roux at the Landau and Chris has taught it to guests in his cooking classes. An essential part is making your own sweet pastry - a little daunting but it will come with practice!

Didier Quémener's Fruity Green Iced Tea

Didier likes to make this using a cold infusion - the slower process results in a light and refreshing tea. Feel free to vary the flavours with fresh mint or verbena leaves, rasperries, lemons or watermelon.

Emily Roux's Pork Pie Recipe

My father loves pork pie - he likes to devour it with a generous shake of good old brown sauce. So in honour of Father's Day, I will be making my version of this most traditional and delicious of meat pies jazzed up with the addition of prunes and pistachios. To Dads everywhere, enjoy!

Didier Quémener's Bulgur and Quinoa Salad with an Italian Twist

Whole grains take on the flavours of Italy when mixed with generous helpings of tomatoes, mozzarella and ham. Swap quinoa and bulgur for pasta shapes if you like.

Emily Roux's Orange Blossom, Raspberry and Blueberry Macaroons

A treat to look at and to eat, these melt-in the mouth macaroons are one of my teatime favourites. Delightfully crunchy shells of pastel-hued almond meringue encasing a delicately scented ganache never fail to please.

Toby Stuart's English Asparagus with soft poached quail's eggs, bosworth ash goat's cheese and hazelnut brown butter

Making the most of English asparagus this dish is great for breakfast, brunch or a light starter. When choosing your asparagus, make sure it's firm, fresh looking and the spears are un-damaged.

Emily Roux's Asparagus and Mousserons des Prés with Black Parmesan Crumble

This light, delicious starter, boldly flavoured, and brightly coloured, is bursting with the scents and flavours of spring. The particular smell of the mushrooms always evokes happy memories of foraging with my father and vying to be the best picker.

Don’t be put off by the charcoal or the long list of ingredients.

Emily Roux's Peanut Butter and Banana Éclairs

Éclairs are an enduringly popular French patisserie made with choux pastry, typically filled with cream and covered in icing, but they are equally good with an enormous variety of other sweet or savoury fillings. Growing up, I loved eating my mother and grandmother’s classic éclairs filled with their favourite vanilla and chocolate crème pâtissière.

Emily Roux's Spatchcocked Poussin with Morels, Spring Onions and Wild Garlic

Easter not only brings its fair share of chocolate, it also heralds the arrival of some of my favourite ingredients: wild garlic and fresh morels, a match made in heaven. These delicious tasting mushrooms are available for just three months of the year, as is the wild garlic so you must make the most of them while they last.

When I made this dish for my father, he liked the recipe so much he decided to cook it with his students this spring. So although some of you already know it, I really think this recipe is too good not to share.