Wild mushroom risotto with sautéed Jerusalem artichokes
Mushroom risotto gets an upgrade with golden chanterelle mushrooms, earthy Jerusalem artichokes and a crunchy Parmesan crisp. Divine. Equipment: You…
Baked potato gnocchi, cavolo nero and pumpkin
Earthy flavours get a luxurious treatment in this delightful gnocchi recipe. Equipment and preparation: You will need a mouli and…
Smoked haddock rissoles with chicory salad
The sharp, bitter salad next to the rich toffee-like sauce balances the smokiness of the haddock rissoles perfectly. By Jon…
Spicy mussels with chorizo and Irish cider
These salty mussels and rich, spicy sauce get a fresh boost from the parsley. Serve with sourdough for a hearty…
Crab, mango, lime and chilli salad
A vibrant crab dish with a zesty dressing. By Angela Hartnett From Saturday Kitchen Ingredients For the dressing 2 red…
Rump steak with soured cream, garlic and artichokes
A satisfying and glamorous winter dish. Simply scale everything up, apart from the leeks, to serve more than one. Ingredients…
Anolini in brodo (meat filled pasta in chicken broth)
A traditional northern Italian dish. Homemade pasta is stuffed with a hearty mix of slowly cooked beef and veal, and…
Steamed salmon with black beans and Sichuan dumplings in spicy sauce
Salmon fillets, cooked simply with ginger, black beans and Shaoxing rice wine. Try your hand at making the Chinese dumplings…
Goats’ cheese cheesecake with poached rhubarb
The tangy goats’ cheese in this spiced cheesecake is a wonderful base for sweet rhubarb. By Angela Hartnett From Saturday…
Coconut tart with spiced rum pineapple
Sweet and simple, this coconut tart is served with pineapple pieces in a zingy rum and chilli caramel. Equipment and…