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 creme 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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4 servings
1kg floury potatoes, such as King Edward or Romano, well scrubbed
100ml milk
4 tbsp butter, plus a few knobs
sea slat and freshly ground black pepper

Put the potatoes in a pan of cold water and bring to the boil. Lower the heat and simmer for 15-20 minutes or until they feel tender when pierced with a knife. Drain and peel while still hot (wearing rubber gloves to protect your hands for the heat if you like). Push the potatoes through a ricer or mouli. For a smoother result, press the mashed potatoes through a fine sieve with a spatula. Meanwhile, heat the milk in a pan. Toss the pureed potatoes in a dray pan to dry out a little, then beat in the butter and season with salt and pepper. Just as the milk comes to the boil, pour on to the potatoes and beat well. (If you want a thinner puree, beat in a little boiling water.) Whisk in a few extra knobs of butter for a rich silky finish.

4 servings
20 asparagus spears

Herb butter
200g unsalted butter, softened
1 tsp finely chopped tarragon
1 tsp finely chopped flat leaf parsley
1 tsp finely chopped chervil
sea salt and freshly ground black pepper

For the herb butter, beat the softened butter with the chopped herbs, using a wooden spoon. Season well with salt and pepper. Spoon the herb butter on to a piece of cling film, forming a sausage shape. Roll in the cling film and wrap tightly, twisting the ends to seal. Chill until firm.

Trim the asparagus by snapping off the base of the stalks. Bring a pan of salted water to the boil and blanch the asparagus for 3-4 minutes or until tender. Meanwhile, unwrap and thinly slice the herb butter. Drain the asparagus and serve each portion topped with a few slices of herb butter.

Tip: Her butter is a simple, effective way to dress up fish, shellfish, chicken and vegetables. It can be frozen for up to a month, so make up a batch and use as required.

Published by Quadrille, Photography Jill Mead.