Michelin-starred chef patron of The Hand in Flowers Tom Kerridge reveals how to create pub-food classics from his new book
ROASTED POUSSIN WITH MARSALA AND SAGE SAUCE
I love poussins, not least because everyone gets their own little bird. Marsala (a wine fortified with brandy) adds a sweet, nutty note to the creamy sauce and gives the dish a rich, wintry flavour. The crispy sage garnish is a lovely finishing touch.
2 POUSSINS 30G BUTTER, SOFTENED
4 SAGE LEAVES, FINELY CHOPPED
30G BUTTER
2 BANANA SHALLOTS, FINELY CHOPPED
1 GARLIC CLOVE, THINLY SLICED
150ML MARSALA 200ML CHICKEN STOCK
8 SAGE LEAVES, FINELY CHOPPED
200ML DOUBLE CREAM
1 TBSP OLIVE OIL
1 TBSP BUTTER
A HANDFUL OF SAGE LEAVES
1 Preheat the oven to 200°C (180°C fan oven) gas mark 6.
2 Place the poussins in individual oven dishes. Mix the softened butter with the chopped sage and season with salt and pepper. Rub the sage butter all over the poussins. Roast on the middle shelf of the oven for 35-40 minutes or until the skin is golden and crisp and the poussins are cooked through.
3 Meanwhile, make the sauce. Heat the butter in a sauté pan until melted and foaming, then add the shallots and garlic, stir well and cook for 3-4 minutes to soften. Add the Marsala and simmer until it is reduced by half. Pour in the chicken stock and simmer until the liquor is reduced by half again. Add the chopped sage, stir in the cream and simmer until the sauce thickens. Season with salt and pepper to taste.
4 Remove the poussins from the oven and set aside to rest in a warm place for 5-10 minutes. Meanwhile, heat the olive oil and butter in a small frying pan over a medium heat. When the butter is melted and foaming, add the sage leaves and cook until crispy. Remove from the heat.
5 Transfer the poussins to warmed shallow serving bowls, spoon the Marsala sauce around them and scatter over the crispy sage leaves. Serve with some cavolo nero or other leafy green vegetable on the side.
PANEER AND PEA FRITTERS
These spicy, rustic-looking nibbles are my take on South Asian fried street food. Flavoured with chaat masala (a slightly tangy spice blend), the fritters are made with protein-rich paneer and gram (chickpea flour, which adds a nutty, earthy flavour). They need little else other than mango chutney for dipping, and a cold drink to wash them down!
VEGETABLE OIL, TO FRY
1 TSP CUMIN SEEDS
1 ONION, FINELY CHOPPED
150G FROZEN PEAS, DEFROSTED
1 GREEN CHILLI, DESEEDED AND FINELY SLICED
175G GRAM FLOUR
1 TSP CHAAT MASALA
3 TBSP FINELY CHOPPED CORIANDER LEAVES
250G PANEER, COARSELY GRATED
MANGO CHUTNEY AND LIME WEDGES, TO SERVE
1 Heat 2 tbsp oil in a small frying pan, then add th
