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Easter Salad of Quail's Eggs, Asparagus & Beetroot

Millie is a long-time fan of quail's eggs. Her grandma always packed them for her on spring picnics when she visited at Easter. Paired with seasonal asparagus and zingy pickled vegetables this English salad makes a delicious Easter garden feast.

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Emily Roux's Carrot Cheesecake

Layering fragrant, cinnamon-and-nutmeg-scented carrot cake with silky-smooth, delicate cheesecake is to me a match made in heaven and a perfect Easter treat. Adapted from two of my best-loved cake recipes, this hybrid carrot cheesecake has become a family favourite.

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Irish Cider Steamed Clams with Pancetta, Apple & Monk's beard

Bring the seashore to the table with a bowl of Millie’s delicious cider steamed clams. The tang of the sea mixed with fragrant cider, zesty apple and smoky pancetta never fails to comfort when spring is being bashful. Your fishmonger should be able to supply you with Monk’s Beard.

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Sour Cherry and White Chocolate Brownies

Gemma Stoddart's white chocolate and sour cherry brownies are a grown up contribution to the bake sale table. Decadent and sophisticated, they're not for the faint hearted. 

 

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Emily Roux's Rabbit Stew with Offal Bruschetta

This simple one-pot stew is the kind my grandmother used to make. Adding wine to the ingredients and cooking them all together creates a delicious, homely dish full of rich, powerful flavours. To ensure none of your rabbit goes to waste, don’t overlook the offal. I like to serve it on bruschetta to eat on the side. 

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Chicken and Chorizo Paella

Laura Curry's recipe is a keeper. You’ll find most of the ingredients in your store cupboard and fridge. Just add chicken thighs and enjoy. And with only two pans to wash afterwards and the evenings getting longer there’s time to enjoy the remains of the day. Pass the sangria!

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Gin Garden Cocktail

Rosie's Gin Garden is a perfect introduction to cocktail making, or an easy revival for the veteran mixologist.

You can use a jigger to measure out the ingredients; an hourglass shaped tool that has two different sized cups at each end. The larger of the two is a ‘double’ at 50ml and the ‘single’ is 25ml.

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Roasted Vegetable Strudel

This vegetable strudel is a quick and delicious way of using up any leftover vegetables that are a bit past their best. This is one of Gemma Stoddart's favourite recipes - from fridge to table in half an hour, it's the perfect midweek supper. 

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Emily Roux's Crispy Gyozas with a Jerusalem Artichoke Filling and Parsley Dipping Sauce

I love gyoza! These crispy Japanese dumplings are fun to make and delightful to eat; traditionally made with pork and vegetables, for this recipe I’ve used a lighter and more unusual filling which makes the most of February’s abundance of Jerusalem artichokes. This is a great dish to serve to any vegans in your life, but meat eaters won’t feel short changed either.

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Rose and Honey Madeleines with a Blood Orange Glaze

Madeleines are a classic French staple and there have been many reincarnations. Millie Simpson has chosen to combine the old and the new in this recipe by using a traditional pine honey for sweetness and zesting it up with a seasonal blood orange glaze.

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Vegetable Stir Fry with Cauli Rice

This vegetarian stir fry from Harriet Worthington can be whipped up in less than 30 minutes making it perfect for a quick weeknight dinner. It’s also a brilliant dish to use up any vegetables that you may have left in the fridge, just make sure to cut everything small enough so that it cooks quickly. There’s nothing like an uncooked piece of broccoli to ruin your tea.

 

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Chicken Balmoral

Haggis can be a daunting ingredient but pop it into some chicken and it becomes a delightful dinner party dish. It's not just for Burns night and Gemma Stoddart's traditional chicken Balmoral is the perfect introduction to the spicy sumptuousness of Scotland's national dish. Truly "chieftain o' the puddin' race".

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Emily Roux's Warm Rice Noodle Salad with Seared Beef

Delicious served warm this salad is equally good eaten cold; I find the aromas and flavours of the dressing develop and intensify after a day or so in the fridge. Prepare this recipe well in advance and have it to hand when you feel your resolve to eat light weakening.

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Michel Roux Jr's Fregola & Tiger Prawn Risotto

This risotto is made with fregola rather than Arborio rice. A speciality of Sardinia, fregola is a type of small pasta made by rolling semolina and water into tiny balls and toasting in the oven. In appearance, it resembles oversized couscous but has a denser texture. Easy to prepare (it cooks in about 12-15 minutes), it is an ideal substitute for Arborio rice (and easier to cook with); fregola’s chewy texture also works well in salads, soups and stews. If you can’t find nduja, readily available in paste form in several supermarkets and delis, use chorizo instead.

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Emily Roux's Egg-In-The-Hole with Smoked Salmon and Hollandaise Sauce

I look forward to breakfast on Christmas morning with almost as much anticipation as I do gifts under the tree. A satisfying breakfast, a little out of the ordinary but not a chore to prepare, spreads good cheer and sets the mood for the rest of the day. Up bright and early, my father is usually on duty; he likes to serve scrambled eggs and bacon (not to be sniffed at), but if you're looking for an element of surprise, this hassle-free recipe will please all the family and keep them going until lunchtime.

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Jalapeño and Cheese Cornbread Muffins

Even if you don't celebrate Thanksgiving, this American treat makes the ideal accompaniment to stews and chillies. Make up a batch and pop them in the freezer - they are a great addition to a lunchbox.

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Emily Roux's Roasted Pumpkin, Praline and Chocolate Crèmeux

This creative pumpkin dessert is sure to impress. A lovely alternative to the more traditional Thanksgiving pie, this recipe uses the whole pumpkin, including the crunchy seeds, so nothing goes to waste. Think of it as contributing to your five a day!

 

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Toby Stuart's Christmas Pudding Parfait with Griotine Cherries and Amaretti Crumble

This dessert with have all self confessed Christmas pudding haters eating their words (and their Christmas puddings). It's a delicious alternative to the traditional post-Turkey pud or a perfect way to use up any of the leftovers that may be lingering on Boxing Day.

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Emily Roux's Venison and Wild Mushroom Ravioli

Autumn is the time of year to enjoy wild venison. After a summer of abundant feeding the deer are in top form and the meat is at its richly flavoured best. For reluctant game eaters, venison is a good place to start (it could easily be mistaken for beef) and this tasty dish never fails to please. Better still, economic cuts of venison, such as shoulder, that reward long, slow cooking are ideal for this recipe.

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Braised Puy Lentils with Chicken Thighs & Toulouse Sausages

This creamy mix of chicken, sausages, bacon and lentils always manages to transport us to France. Serve Laura Curry's recipe with a crisp salad and a fresh white baguette. Despite being a deliciously warming dish, it can be enjoyed at any time of the year.

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Pumpkin, sage and pine nut risotto

With Halloween fast approaching it’s hard to escape pumpkins both on the high street and in your hot drinks. Elevate your pumpkin from scary to sophisticated with Gemma Stoddart's comforting pumpkin, sage and pine nut risotto.

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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.

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Fish Finger Sandwich with Homemade Tartare Sauce

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

For us, 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, Harriet Worthington has put together our ultimate fish finger sandwich and there isn’t a tear in sight.

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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.

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Mochatini Cocktail

During the day Rosie Jones might be Maître d' here at Cactus Kitchens, but off-duty she loves 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.

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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.

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Steve Groves' 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. 

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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.

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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.

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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!

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Emily Roux's Pork Pie

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!

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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.

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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.

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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.

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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.

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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.

 

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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.

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Emily Roux's lobster medallions with tortellini

Too often Christmas rhymes with over eating and indulgence so here is a healthy yet incredibly tasty dish to kick start the festive season. Lobster is a luxury ingredient so it is important that you make use of it all. No wastage allowed.

This recipe is quite versatile: try swapping the parsley for coriander and the lobster for prawns.

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Emily Roux's Pain au Lait

Emily Roux's Pain au Lait

I love this recipe as it brings back so many fond memories. Both my grandmother and mother baked these classic brioche-like buns when I was growing up. They are a perfect addition to a homemade breakfast feast.