Gordon Ramsay's Sunday Lunch

Gordon is back with a new series of the F Word. You can watch the popular TV show on Wednesday evenings at 9pm. We've got a selection of some of Gordon's recipes from the show and his new book, Sunday Lunch.

I love the subtle flavours running through this menu - a velvety soup of white beans, a mushroom-infused sauce to enhance chicken and a comforting apple sponge to finish. For a lighter dessert, you could omit the sponge and simply serve the caramelised apples with cr¨me anglaise. This menu serves 4.

-- Haricot soup with tiger prawns
-- Chicken breast with a morel veloute
-- Pommes puree
-- Asparagus with herb butter
-- Gordon's apple pudding
-- Preparation

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For the soup, cook the haricot beans, puree and refrigerate.
Prepare the chicken crowns and chill.
Make the herb butter for the asparagus and chill.

Several hours in advance...
Take the chicken (and the butter and eggs for the pudding) out of the fridge.
Make the morel veloute.
Soak the sultanas and caramelise the apples for the pudding. Leave to cool.

Two hours ahead...
Make the pommes puree.
Blanch the prawns for the soup.
Prepare the flavoured cr¨me fraiche and refrigerate.
Poach the chicken crowns and allow to rest; don't chill.

From an hour ahead
Carve out the chicken breasts.
Make and bake the apple pudding.
Prepare the asparagus ready for cooking.

Reheat the bean puree and make the soup (ready to whisk in the butter at the last minute). Saut© the prawns.
Pan-fry the chicken breasts and reheat the veloute.
Finish the soup and rest the chicken while you have the starter.
Reheat the pommes puree adding a few extra knobs of butter, cook the asparagus and serve the main course.
Leave the pudding at room temperature to cool slightly while you eat the main course, then serve with the cr¨me fraiche.

Published by Quadrille, Photography Jill Mead.