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

Buy the book now for just £11.99

This is my update on Eve's pudding, a homely baked apple pudding that's been around for ages. To enhance the flavour, I caramelise the apples with sugar and butter to give them a richness that is missing form simply stewed apples. My guests at the restaurant loved it, so I've made this generous enough for seconds!

50g sultanas
3 tbsp Calvados
240g unsalted butter, plus extra to grease
3 Braeburn or pink Lady apples
175g Demerara sugar
2 large eggs, beaten
150g self-raising flour
finely grated zest of 1 lemon
2-3 tbsp milk
30g flaked almonds (optional)
icing sugar, to dust (optional)

To serve
1 vanilla pod
200g creme fraiche

Heat the oven to 190C/Gas 5. Soak the sultanas in the Clavados. Lightly grease a 25cm cake tin or an ovenproof dish.

Peel, core and chop the apples. Heat a non-stick frying pan over a medium heat, then add the apples with 15g butter and one-third of the sugar. Cook until they begin to caramelise, tossing them to ensure they colour evenly. Tip in the sultanas and Calvados and cook for a further 5-10 minutes until the apples are tender. Transfer the apple mixture to the prepared tin, spread evenly and leave to cool.

Meanwhile, cream the remaining butter and sugar together. Beat in the eggs a little at a time, stirring in a spoonful of the flour if the mixture looks like it will split at any point. Fold in the flour and lemon zest, alternately with the milk. The mixture will be quite thick – add just enough milk to get the cake mixture to a dropping consistency.

Pour the cake mixture over the apples and sprinkle with the flaked almonds and a dusting of icing sugar if you like. Bake for about 30-35 minute until the top is golden brown and a skewer inserted in the middle comes out clean. Run a think knife around the edge of the tine and leave to cool slightly.

Split the vanilla pod and scrape out the seeds with the back of a knife, adding them to the creme fraiche. Whip until evenly blended and creamy. Serve the pudding warm, with a generous dollop of vanilla creme fraiche.

Published by Quadrille, Photography Jill Mead.