Pear, walnut and blue cheese tart
By Matt Tebbutt From Saturday Kitchen Ingredients For the poached pears 500ml/18fl oz pear juice 100g/3½oz caster sugar 1 cinnamon stick 10 cloves 1 bay leaf 10 black…
Marzipan cake with oranges
By Matt Tebbutt From Saturday Kitchen Ingredients For the marzipan cake 225g/8oz butter, at room temperature, plus extra for greasing 300g/10½oz caster…
French onion soup with croque monsieur croûtons
By Matt Tebbutt From Saturday Kitchen Ingredients For the French onion soup 30g/1oz butter 4 large white onions, finely sliced 100g/3½oz smoked pancetta lardons,…
Jerusalem artichokes and leeks with Romana dressing
By Jane Baxter From Saturday Kitchen Ingredients For the Jerusalem artichokes and leeks 400g/14oz Jerusalem artichokes, peeled and cut into 15mm thick…
Deep-fried sprouts and kalettes
By Jane Baxter From Saturday Kitchen Ingredients 1 tbsp cornflour 150g/5½oz kalettes, trimmed and outer leaves peeled 250g/9oz Brussels sprouts, trimmed, outer leaves…
Cauliflower cheese with maple syrup and Dijon mustard
By Jane Baxter From Saturday Kitchen Ingredients 1 head cauliflower, cut into florets 1 tbsp olive oil 2 tsp maple syrup 35g/1¼oz crème fraîche 50g/1¾oz Gruyère,…
