Yotam Ottolenghi’s blue cheesecake: creamy blue cheese on top of a parmesan biscuit base. Crystelle Pereira whips up two party treats with a twist as she makes hoisin duck sausage rolls and potato bhaji skins. Freddy Bird provides a comforting braised ox cheek with creamy butter mash. Poppy O’Toole gives us her spin on a cheesecake with her bakewell tart version and Carmen O’Neal has four party-pleasing cocktails.
Hoisin duck ‘sausage’ rolls
A unique twist on sausage rolls – marinated hoisin duck combined with a flaky puff pastry, making a perfect appetizer or party snack.…
Potato bhaji skins
Delicious roasted potato skins are filled with a spiced bhaji mixture and topped with a refreshing coriander yoghurt dressing. A perfect…
Bakewell cheesecake
By Poppy O’Toole From Saturday Kitchen Ingredients For the sweet pastry 500g/1lb 2oz plain flour, plus extra for dusting…
Turkey risotto
By Matt Tebbutt From Saturday Kitchen Ingredients For the turkey risotto 2 tbsp olive oil 1 onion, finely chopped 2 celery sticks,…
Blue cheesecakes
A richly flavoured baked cheesecake made with Stilton and served with pickled beetroot. Equipment: You will need 8 x 12cm/6in ramekins or…
Slow-cooked ox cheek with kale and mashed potato
By Freddy Bird From Saturday Kitchen Ingredients For the ox cheeks 2 tbsp olive oil 2 ox cheeks, trimmed and cut in half 1 large onion,…
Tiramisu espresso martini
By Carmen O’Neal From Saturday Kitchen Ingredients 1 free-range egg yolk 25g/1oz caster sugar 50ml/2fl oz double cream…
Winter spritz punch
By Carmen O’Neal From Saturday Kitchen Ingredients 250ml/9fl oz Italian bitter apéritif 250ml/9fl oz cider 200ml/7fl…
Peanut butter old fashioned
By Carmen O’Neal From Saturday Kitchen Ingredients 700ml/1¼ pint bourbon 1 jar peanut butter 1 tsp maple syrup 3…
Dirty martini
By Carmen O’Neal From Saturday Kitchen Ingredients For the cocktail 20ml /¾fl oz dry vermouth 60ml/2fl oz gin 2 tsp olive…