Braised lamb neck with pea and lettuce ragoût
This slow-cooked lamb neck dish is cooked until tender and complemented by a smoky pea and lettuce ragoût. By Tom Kitchin…
Chicken Milanese with beans and salsa verde
Chicken breasts are deep fried in breadcrumbs and served with beans and salsa verde in this Italian-inspired dish. By Ben Tish…
Trout with mussel and chorizo salsa
By Jose Pizarro From Saturday Kitchen Ingredients 400g/14oz mussels, scrubbed and debearded 100ml/3½fl oz dry white wine 4 thyme sprigs 2 tbsp olive oil 200g/7oz cooking chorizo, chopped…
Hay-smoked lamb, garlic boxty and whiskey sauce
By Ian Orr From Saturday Kitchen Ingredients For the hay-smoked lamb 500g/1lb 2oz lamb rump joint 100ml/3½fl oz buttermilk 2 garlic cloves, lightly crushed 1 rosemary sprig, roughly chopped…
Thai pork and lemongrass stir fry
By Andi Oliver From Saturday Kitchen Ingredients For the curry paste 7 Thai shallots, peeled and sliced 8 garlic cloves, peeled 2–3 galangal pieces, peeled and sliced…
Pollock with almond purée and sea purslane
By Florence Knight From Saturday Kitchen Ingredients For the almond purée 225g/8oz flaked almonds 850ml/1½ pints almond milk 25g/1oz unsalted butter 1 banana shallot, peeled and…
Scallops with lemon sauce and prawn linguine
Ingredients For the lemon sauce 125ml/4fl oz white wine 50ml/2fl oz white wine vinegar 2–3 peppercorns, crushed 1 banana shallot, peeled and chopped 200g/7oz…
Turbot Grénobloise with sea herbs and wild garlic
Ingredients For the wild garlic purée 5 lemons, zest only 2 limes, zest only 10g fresh root ginger, peeled and grated 1 lemongrass stalk, finely…
Iberian pork jowl with squid salad
By Nieves Barragán From Saturday Kitchen Ingredients For the Iberian pork jowl 200g/7oz Iberian pork jowl, thinly sliced 6 anchovies 1 tbsp olive oil 10g flatleaf parsley leaves,…
Quinoa tartelette with aubergine, chicken liver and kale
By Michel Roux Jr. From Saturday Kitchen Ingredients 2 aubergines 2½ tbsp olive oil, plus extra for greasing 300g/10½oz quinoa 1 free-range egg, beaten 4 salted anchovies…