Theo Randall serves a twice-baked butternut squash soufflé with creamy fontina sauce and black truffle, while Ryan and Liam Simpson-Trotman make homemade crumpets topped with duck ham. Olia Hercules offers comforting cheese pies brushed with brown butter, and Ben Rebuck creates a vegan carbonara. Georgina Hayden brings a Greek twist with a mushroom stifado and cinnamon bulgur pilafi. Matt Tebbutt serves Oti Mabuse her food heaven, harissa-roasted mackerel.
Manitaria stifado with bulgur wheat pilafi
Cook a vegan-friendly Greek feast with Georgina’s manitaria stifado (mushroom stew). With wild mushrooms, onions, and aromatic spices…
Vegan carbonara
Ideal for a speedy and delicious vegan dinner during the week this is an incredibly simple plant-based twist on the traditional carbonara.…
Sweet potato tian with harissa-roasted mackerel and chermoula dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the sweet potato tian 50g/1¾oz unsalted butter 2 large sweet potato, peeled and…
Twice-baked squash soufflés with fontina and spinach sauce
By Theo Randall From Saturday Kitchen Ingredients For the soufflés 400g/14oz butternut squash, peeled, seeds removed olive oil, for…
Ossetian beet tops and cheese pies
By Olia Hercules From Saturday Kitchen Ingredients For the dough 7g fast-action dried yeast 1 tbsp honey 150ml/5fl oz warm milk 2 tsp…