Perfectly fluffy scones
By Philip Khoury From Saturday Kitchen Ingredients 300g/10½oz plain flour 25g/1oz caster sugar 18g/¾oz baking powder pinch fine salt 85g/3oz unsalted butter or vegan block butter, cut into…
Scallops with crab-stuffed courgette flowers and prawn sauce
By Spence Metzger From Saturday Kitchen Ingredients For the tomato fondue 2 tbsp olive oil 1 shallot, finely chopped 1 garlic clove, finely chopped 6 tomatoes,…
Halloumi fatteh
By Sabrina Ghayour From Saturday Kitchen Ingredients For the halloumi fatteh vegetable oil 250g/9oz beef mince 1 tsp ground cumin 1 tsp paprika 1…
Yoghurt, marjoram and pul biber flatbreads
By Sabrina Ghayour From Saturday Kitchen Ingredients 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for dusting 1 level tsp baking powder 2 tsp…
Chocolate and pecan meringues, mascarpone vanilla cream and hot chocolate sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the mascarpone cream 500ml/18fl oz mascarpone 300ml/10fl oz double cream 1 vanilla pod, seeds only…
Lamb shank pie with champ and Vichy carrots
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb shank pie 1 lamb shank 2 tbsp olive oil 1 onion, finely chopped…
Mantua chicken salad with parsley ravioli
By Matt Tebbutt From Saturday Kitchen Ingredients For the Mantua chicken salad 1 large free-range chicken 150g/5½oz pine nuts 200ml/7fl oz red wine…
Lamb and potato kofte
By Hasan Semay From Saturday Kitchen Ingredients For the black-eyed peas and spinach 500/1lb 2oz black-eyed beans in the pod, or dried black-eyed beans soaked…
Haggis toastie
By Carol Dwyer From Saturday Kitchen Ingredients 2 slices thick-cut bread, preferably granary 20g/¾oz butter or margarine 1 garlic clove, crushed 35g/1oz caramelised onion chutney 1 tsp English mustard 80g/3oz…
Sweet woodruff mousse, oat crumble, sorrel sorbet
By Niklas Ekstedt From Saturday Kitchen Ingredients For the mousse 500ml/18fl oz double cream 170ml/6fl oz full-fat milk 3g dried sweet woodruff 2…