Spelt risotto with purple sprouting broccoli and mushrooms
By Emily Roux From Saturday Kitchen Ingredients 200g/7oz pearled spelt 1 litre/1¾ pints vegetable stock or water 3 tbsp olive oil 1 onion, finely chopped 125g/4½oz white wine…
Pan-fried red mullet, baked pink fir potato, crab and saffron aioli
By Bryn Williams From Saturday Kitchen Ingredients For the potatoes 2 pink fir potatoes 1 lemon, juice only olive oil, for drizzling 2 cooked crab claws,…
Pork and Chinese chive dumplings with Sichuan chilli oil and black vinegar mayonnaise
By Miles Kirby From Saturday Kitchen Ingredients For the pork and Chinese chive dumplings 250g/9oz pork mince 10g/1/3oz ginger, grated 10g/1/3oz garlic, grated 15g/½oz spring onion,…
Spiced beef and bulgur wheat koftes
By Selin Kiazim From Saturday Kitchen Ingredients For the dough 250g/9oz fine bulgur wheat 1 tsp fine salt 800ml/28fl oz or 1pint 8fl oz…
Celeriac ribbons with chard, garlic and pumpkin seeds
By Rosie Birkett From Saturday Kitchen Ingredients 1 small celeriac, peeled then cut into ribbons using a vegetable peeler 1 lemon, juice only 40g/1½oz pumpkin…
Brown shrimp and artichoke tagliatelle
By Theo Randall From Saturday Kitchen Ingredients 3 small violet artichokes small handful flatleaf parsley, leaves picked, stalks roughly chopped 2 tbsp olive oil 1 garlic clove,…
Crab and langoustine bisque with crispy crab wontons
By Glynn Purnell From Saturday Kitchen Ingredients For the bisque 1 tbsp olive oil 1 carrot, peeled and finely chopped 1 onion, finely chopped 1…
Pan-fried calf’s liver, grilled baby leeks and creamed cabbage
By Glynn Purnell From Saturday Kitchen Ingredients ½ savoy cabbage, shredded 3 tbsp olive oil knob of butter ½ onion, thinly sliced ½ carrot, peeled and thinly…
Roast spiced chicken thighs with red lentils and mint yoghurt
By Glynn Purnell From Saturday Kitchen Ingredients For the chicken 2 tbsp fenugreek seeds 1 cinnamon stick 2 tbsp mustard seeds 1 clove 1 tbsp coriander seeds 2…
Pan-fried red mullet with rosemary and a cabbage salad
By Marianna Leivaditaki From Saturday Kitchen Ingredients For the cabbage salad ½ small white cabbage, thinly sliced using a mandolin ½ small red cabbage,…