Roast Squab Stuffed with Apple Forcemeat on Mustard Mashed is an extraordinary main course that is full of amazing flavors. This is great British cookery.
Roast Squab Stuffed with Apple Forcemeat on Mustard Mashed

Roast Squab Stuffed with Apple Forcemeat on Mustard Mashed
Prep time
Cook time
Total time
Can't find squab? Use a small Cornish Hen in its place.
Recipe type: Main Course
Cuisine: British
Serves: 2
  • 2 young oven-ready squab
  • 2 chicken livers, trimmed of any green and veins)
  • 1 small chicken breast (boneless, skinless)
  • 1/2 apple; peeled, cored and diced finely
  • 1/2 small onion; peeled and finely chopped
  • 1Tablespoon breadcrumbs
  • salt and black pepper, to taste
  • 3 sprigs fresh marjoram; (3 to 4)
  • 4 thin slices prosciutto
  • 1 Tablespoon unsalted butter plus an extra knob, as needed
  • 1 red onion; chopped
  • 1 carrot; washed and chopped, skin left on
  • 1 leek; washed and trimmed and then chopped
  • 2 fresh bay leaves
  • 2 glass of red wine; preferably Merlot
To Serve
  • a few leaves of crisp green cabbage; torn
  • a splash of olive oil
  • 1 clove of garlic, peeled and crushed
  • 1 teaspoon aniseed seeds
  • seasoning plus a pinch of sugar if desired
  • 3 Tablespoons cooked mashed potato
  • 1/2 teaspoon whole grain mustard
  • a knob of butter
  • a dash of cream
  1. Preheat the oven to 425 degrees F.
  2. Remove breasts from the birds. Skin them and lay them out on the chopping board top to bottom.
  3. Fry the livers in a hot pan and then chop them finely. Fry the chopped onion.
  4. Chop the chicken breast and put in the processor with the seasoning and some marjoram leaves.
  5. Mix together the onion, chicken, livers and chopped apple and stir in the breadcrumbs to bind the mixture.
  6. Put a tablespoon of the farce on to the centre of the squab breasts and roll into a cylinder shape. Wrap the birds with slices of proscuitto and tie into a neat shape with very fine twine.
  7. Sear the birds all over in a preheated cast pan or heavy frying pan.
  8. Remove birds and add the chopped vegetables with a little knob of butter to lightly brown them. Pour in a dash of wine. Add the rest of the marjoram and the bay leaves and sit the squab on the vegetables, basting them once with the wine.
  9. Roast in a preheated oven for about 10 minutes until the breasts are cooked but still quite pink.
  10. Rest in a warm place to allow the juices to settle and the flesh to tenderize. Add a dash more wine to the vegetables and pan juices and de-glaze over a high heat to extract all the flavour.
  11. Press through a sieve into a clean pan and whisk in a couple of knobs of chilled butter to finish the sauce.
  12. Serve the squabs sliced thickly on a bed of mustard mash with some stir-fried cabbage.
For the cabbage:
  1. Heat a wok until evenly hot. Add a whirl of olive oil, a little crushed garlic and the anissed seeds. Add the torn cabbage and quickly stir-fry until the cabbage wilts but is still crisp – you may need a splash of water but it depends on the cabbage and how quickly it wilts. Season – you might always need a pinch of sugar – and serve with the squab.
The Mustard Mash:
  1. Beat together the potato, butter and cream until light and fluffy. Stir in the mustard and check the seasoning.
Nutrition Information
Serving size: 1 squab Calories: 2570 Fat: 106 g (38%) Carbohydrates: 57 g Sodium: 24736 mg Protein: 329 g Cholesterol: 1102 mg


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