Duck and crumpets
By Ryan and Liam Simpson-Trotman From Saturday Kitchen Ingredients For the crumpets 250g/9oz plain flour 10g/½oz caster sugar 15g/½oz fresh yeast, crumbled pinch bicarbonate of soda…
Vegan chocolate mousse with honeycomb and caramelised apricots
Equipment: you will need a confectionery thermometer. By Anna Haugh From Saturday Kitchen Ingredients For the chocolate mouse 300g/10½oz silken tofu, drained 150g/5½oz…
Celebration celeriac and sweet garlic pie
By Anna Jones From Saturday Kitchen Ingredients For the pastry 250g/9oz plain spelt flour, plus extra for dusting 125g/4½oz cold unsalted butter, cubed ½…
Medley of fruit with citrus-spiced biscuits and Champagne
By Raymond Blanc From Saturday Kitchen Ingredients 150g/5½oz butter, softened 120g/4½oz golden caster sugar 2 free-range egg yolks ½ large orange, finely grated zest only ½…
Steak Maman Blanc with sautéed potatoes
By Raymond Blanc From Saturday Kitchen Ingredients For the potatoes 4 medium King Edward or Lincolnshire potatoes, cut into 2cm/¾in cubes 2 tbsp olive…
Roast goose breast mappas with aloo podimas
Aloo podimas are new potatoes with mustard seeds and curry leaves. If you prefer you could use duck breasts or even large…
Aubergine and okra caponata with chargrilled pork belly
By Andi Oliver From Saturday Kitchen Ingredients For the aubergine and okra caponata knob of butter olive oil, for drizzling 1 large onion, finely…
Tiramisu cheesecake
Equipment: You will need a 20cm/8in springform cake tin. By Andi Oliver From Saturday Kitchen Ingredients For the base 300g/10½oz chocolate sandwich…
Citrus jerk chicken with cornmeal waffles
If you don’t have a waffle iron, you can cook the waffles in a frying pan like pancakes. By Andi Oliver…
Crab and lemon tagliolini
By Francesco Mazzei From Saturday Kitchen Ingredients For the pasta 100g/3½oz ‘00’ pasta flour 100g/3½oz plain flour 2 free-range eggs For the…