On Best Bites this week are: Richard Bainbridge, Judy Joo, Emily Scott, Hasan Semay and Mel Giedroyc tucks into either her food heaven, squid, or her food hell, kidney
Pistachio tart with poached rhubarb
By Hasan Semay From Saturday Kitchen Ingredients For the poached rhubarb 500g/1lb 2oz rhubarb, cut into finger length pieces caster…
Easter lamb scrumpets with salsa verde
By Richard Bainbridge From Saturday Kitchen Ingredients For the lamb scrumpets 400-600g/14oz-1lb 5oz piece lamb breast, bones removed (or…
Cornish mussels with bacon, cider and wild garlic
By Emily Scott From Saturday Kitchen Ingredients 1kg/2lb 4oz mussels, preferably Cornish, scrubbed and debearded 3 tbsp olive oil 6…
Kimchi macaroni and cheese
By Judy Joo From Saturday Kitchen Ingredients For the mac and cheese 350g/12oz dried macaroni 75g/2¾oz unsalted butter 20g/¾oz plain…
Deep-fried squid with spiced coconut spinach and chickpeas
By Matt Tebbutt From Saturday Kitchen Ingredients For the chickpea purée 1 x 400g/14oz tin chickpeas, drained, handful reserved for…