Cape Malay vegetarian curry
A tangy, South African-inspired, vegan curry that will go down a storm at any table. By Matt Tebbutt From Saturday…
Ox cheeks braised in red wine with creamy mash, sautéed tongue and asparagus
A hearty meal of tender ox cheek, creamy mash, asparagus and watercress, celebrating the best of British produce. Don’t be…
Duck and sorrel broth (green borscht)
Olia’s borscht is perfect for using up any leftover poultry. If you don’t fancy duck, chicken would work just as…
Marinated red mullet with okra and pea fritters and fried plantain
The strong flavour of mullet is counterbalanced with a punchy, citrus marinade. Served alongside crispy okra fritters and plantain, this…
Roasted aubergine purée with sweet potato, wild rice, spring onions and spinach
A delicious, healthy platter that’s perfect for sharing. By Matt Tebbutt From Saturday Kitchen Ingredients For the aubergine purée and…
Rabbit with squid ink risotto and crispy garnish
Pan-fried rabbit loins served with squid risotto, and garnished with crispy tarragon. By John Torode From Saturday Kitchen Ingredients 2…
Chicken roasted over sourdough with morels, peas and wild garlic mayonnaise
A spring Sunday roast packed with wild garlic and morel mushrooms. The sourdough soaks up all the delicious roast chicken…
Prawn and chicken tacos with avocados, tomato mole and mango salsa
Crunchy chicken and prawns in soft tacos are livened up with a spicy tomato sauce, zesty mango salsa and cooling…
Scallop cured in rhubarb juice with Jerusalem artichoke
A challenging dish bringing together sea and land. By Tommy Banks From Saturday Kitchen Ingredients 6 hand-dived, sashimi-grade king scallops,…
Pad Thai salad
John Torode’s refreshing pad Thai salad is quick and easy to prepare. Swap out the chicken for cooked prawns for…