Grilled salmon with dragoncello sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the sauce 1 slice day-old bread, crusts removed 50–75ml/2–2½fl oz red wine vinegar 1…
saturday kitchen
Lamb with asparagus and prosciutto
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb 1 x 8-bone rack of spring lamb, bones removed and reserved…
Veal stroganoff
By Matt Tebbutt From Saturday Kitchen Ingredients For the veal stroganoff 100g/3½oz unsalted butter 2 onions, finely chopped 400g/14oz white mushrooms, sliced handful…
Garden cupcakes with chilled raspberry punch
By Ollie Dabbous From Saturday Kitchen Ingredients For the raspberry punch 200g/7oz caster sugar 6 lemongrass sticks, bruised and chopped 15g/½oz fresh lemon verbena (optional) 500g/1lb…
Fideus with salsa negra and avocado cream
By Thomasina Miers From Saturday Kitchen Ingredients For the fideus 4 tbsp olive oil 250g/9oz angel hair pasta or vermicelli 600g/1lb 5oz…
Blueberry cake doughnuts with blueberry, basil and bourbon glaze
By Edd Kimber From Saturday Kitchen Ingredients For the dough 275g/9¾oz plain flour, plus extra for dusting 1 tsp baking powder ½…
Pan-fried mackerel with spring vegetable nage
By Nathan Outlaw From Saturday Kitchen Ingredients For the spring vegetable nage 1 lemon, finely pared zest and juice 400ml/14fl oz good-quality vegetable…
Pork belly baps with poached rhubarb
By Ols Halas From Saturday Kitchen Ingredients For the pork belly baps 1kg/2lb 4oz pork belly, boneless and skin scored 1 tbsp…
Jersey Royal potatoes, asparagus, brown shrimp and blood orange butter
By Matt Tebbutt From Saturday Kitchen Ingredients For the brown shrimp and blood orange butter 100ml/3½fl oz white wine 1 shallot, peeled…
Victoria(ish) sponge dessert
By Matt Tebbutt From Saturday Kitchen Ingredients For the vanilla syrup ½ vanilla pod, split 90g/3¼oz caster sugar ½ lemon, juice only For…