Butternut squash and lime soup
By James Martin From Operation Hospital Food with James Martin This quick, simple and healthy soup makes a perfect lunch –…
Chocolate filo parcels with poached pears and butterscotch sauce
By Glynn Purnell From Saturday Kitchen Ingredients For the chocolate parcels 250g/9oz dark chocolate, chopped into small pieces 250g/9oz salted butter, diced 225g/8oz caster…
Grilled rib-eye steak with red wine shallots
By Glynn Purnell From Saturday Kitchen Ingredients For the red wine shallots 150g/5½oz caster sugar 6 shallots, peeled and cut in half lengthways…
Smoked haddock with cauliflower and leeks
By Glynn Purnell From Saturday Kitchen Ingredients 2 tbsp olive oil 1 leek, finely shredded 6 cauliflower florets, finely chopped 3 tbsp crème fraîche 1 tbsp…
Crab pancakes
By Tom Kitchin From Saturday Kitchen Ingredients For the pancake batter 120g/4½oz gram flour 2 tsp olive oil pinch salt vegetable oil, for frying…
Tava lamb with avocado and radish salad
By Georgina Hayden From Saturday Kitchen Ingredients For the tava 4 onions, cut into thin wedges 800g/1lb 12oz Cypriot or other potatoes, peeled…