Poached smoked haddock with roast potatoes and mustard dill sauce
By Donal Skehan From Saturday Kitchen Ingredients For the baby roast potatoes 1kg/2lb 4oz new potatoes, peeled and cut into chunks 6 tbsp olive…
Goats’ cheese ravioli, spiced cauliflower and quails’ eggs with a caper and sultana dressing
By Frederick Forster From Saturday Kitchen Ingredients 4 quails’ eggs For the ravioli 500g/1lb 2oz ‘00’ flour, plus extra for dusting 4 free-range egg…
Cheese and ham waffles with hollandaise sauce and poached eggs
By Donal Skehan From Saturday Kitchen Ingredients For the hollandaise sauce 2 large free-range egg yolks 150g/5½oz cold butter, cut into cubes ½ lemon, juice…
Halibut with samphire and barbecued new potatoes
By Galton Blackiston From Saturday Kitchen Ingredients For the halibut 2 x 250g/9oz boneless halibut fillets 500g/1lb 2oz unsalted butter 250g/9oz samphire For the new potatoes…
Italian strawberry and chocolate chunk cake
Equipment you’ll need a 20–22cm cake tin. By Jordan Bourke From Saturday Kitchen Ingredients 4 free-range eggs 175g/6oz extra virgin coconut oil or unsalted butter…
Sea bream, cured squid dashi minestrone
By Bryn Williams From Saturday Kitchen Ingredients For the dashi 1kg/2lb 4oz sea bream bones 2 litres/3½ pints chicken stock handful dried mushrooms ½ chilli pepper ½ bunch coriander…
Wok-fried venison and jungle-style curry with lemongrass and lime Thai rice
By Ching-He Huang From Saturday Kitchen Ingredients For the venison 300g/10½oz tender venison fillet 1 tbsp Shaosing rice wine 2 tbsp cornflour 1 tbsp fish sauce pinch sea…
Dragon fruit and lychees pavlova
By Ching-He Huang From Saturday Kitchen Ingredients For the meringues 5 organic eggs, separated 120g/4½oz caster sugar 120g/4½oz icing sugar 1 tsp cornflour pinch sea salt For…
Turbot with garden vegetables
If chive flowers are out of season, use finely snipped chives instead. By Tommy Banks Saturday Kitchen recipes Ingredients 2…
Japanese fried duck karaage on sushi rice
By Ching-He Huang From Saturday Kitchen[row] Ingredients For the marinade 2 x free-range duck legs, skin on, bone in 1 tbsp fresh root ginger, grated…