Venison, coconut-curried pumpkin and mustard cabbage
By Peter Gordon From Saturday Kitchen Ingredients 4 x 150g/5½oz venison loin or leg steaks ¼ small Savoy cabbage (250g/9oz) core removed and thinly shredded 1…
Crispy pork covered squid with fennel salad and mustard mayonnaise
By Glynn Purnell From Saturday Kitchen Ingredients For the mustard mayonnaise 3 large free-range egg yolks 1 tsp Dijon mustard 2 tsp white wine vinegar…
Fried scallops with curried cauliflower and coconut sauce
By Glynn Purnell From Saturday Kitchen Ingredients 60g/2¼oz butter 1 tbsp mild curry powder 1 tsp ground cumin 1 tsp ground ginger ½ cinnamon stick 3 cloves 1 tsp coriander…
Orange cheesecake with honey and pistachios
By Michel Roux Sr From Saturday Kitchen Ingredients 90g/3¼oz butter, softened, plus extra for greasing 325g/11½oz digestive biscuits 3 oranges 250g/9oz caster sugar 350g/12oz cream cheese, softened…
Braised beef cheeks with quince, bay, cinnamon and olive oil mash
By Ben Tish From Saturday Kitchen Ingredients 4 small beef cheeks, trimmed 500ml/18fl oz red wine 3 bay leaves 2 garlic cloves, crushed 4 shallots, halved 1 tbsp olive…
Japanese marinated tuna with a ginger-spiced salad and ponzu dressing
By Glynn Purnell From Saturday Kitchen Ingredients For the tuna 2 x 175g/6oz tuna steaks For the marinade 1 tbsp grated ginger 2…
Banana cake with miso caramel and sunflower seed praline
By Chantelle Nicholson From Saturday Kitchen Ingredients For the banana cake 6 bananas 250g/9oz unsalted butter, softened 150g/5½oz caster sugar 150g/5½oz dark brown sugar 100g/4oz golden syrup…
Loaded beetroot burgers with halloumi and sweet potato salad
By Donal Skehan From Saturday Kitchen Ingredients For the beetroot burger 3 tbsp olive oil 1 red onion, finely chopped 2 garlic cloves, crushed 2 raw beetroots,…
Spinach, pea and sun-dried tomato tagliatelle
By Donal Skehan From Saturday Kitchen Ingredients 300g/10½oz tagliatelle 75g/2¾oz broccoli, cut into small florets 2 handfuls peas (fresh or frozen) 2 tbsp olive oil 2 garlic cloves, finely…
Raspberry and cherry trifle
By Donal Skehan From Saturday Kitchen Ingredients For the trifle 270g/10oz raspberry jelly 100ml/3½fl oz butterscotch schnapps or sherry 500ml/18fl oz double cream For the…