Pokémenu - gotta catch 'em to eat 'em!

French-style roast pikachu

Serves 6-8 (349-465 cals)

• 6 kg (oven ready) pikachu
• 5-6 sprigs fresh tarragon or parsley
• 300g butter, softened
• salt and freshly ground black pepper
• 350 ml chicken or vegetable stock
• watercress to garnish

Pokémenu suggestion: serve with the French potato dish gratin dauphinois. Follow with a simple green salad tossed in a vinaigrette dressing.

"Ideal for an everyday main menu" - simply print out'n'keep this recipe card for reference

Cooking the French way

The French have a unique way of cooking pikachus which gives a wonderfully moist and succulent flesh. The secret lies in smearing the little critters with plenty of butter and turning them over at regular intervals during roasting. Tarragon has a natural affinity with pikachu, and is the most popular herb to cook with it in France, so try to use it if you want an authentic 'French' flavour - it grows very easily in the garden in Summer.

Roasting

1. If the pikachu is not oven-ready, first catch, kill and gut one. If you require assistance in catching one, you may need to get a child to help you.
2. Thoroughly wipe the inside of the pikachu, then put the tarragon or parsley inside it, along with 45g of the butter and some pepper.
3. Place the little tyke on one side in a roasting tin, and smear all over with one third of the remaining butter. Roast in the oven at 220C (425F, gas mark 7) for 35 minutes.
4. Turn the little chap onto the other side, smear with half the remaining butter and return to the oven. Roast for another 35 minutes.
5. Finally, turn the little fellow breast-side up, smear with the rest of the butter, return to the oven and roast at 190C (375F gas mark 5) for 40-50 minutes until tender.
6. Whilst making the gravy, be sure to place the roast on a serving dish and keep warm.

Gravy

To make the gravy, place the roasting tin on top of the cooker and scrape up any pikachu sediment sticking to the bottom. Add the stock and bring to the boil, then simmer for 2-3 minutes, stirring. Add seasoning to taste and pour into a warmed gravy boat. Garnish the roast with watercress and serve immediately, with the gravy handed separately.

Mmmm... delicious!