Maple, sea salt and chilli chocolate truffles
By Paul A. Young From Saturday Kitchen Ingredients For the truffles 100ml/3½fl oz maple syrup 1 red chilli, finely diced 1 tsp sea salt flakes…
saturday kitchen
Baked Winslade cheese custard with smoked potatoes
By Shauna Froydenlund From Saturday Kitchen Ingredients For the Winslade custard 30g/1oz unsalted butter 1 large banana shallot, peeled and finely sliced 1 garlic clove,…
Nasu dengaku (miso aubergine)
By Masaki Sugisaki From Saturday Kitchen Ingredients For the aubergine 1 large aubergine, peeled and cut into 3cm/1¼in thick rounds vegetable oil,…
Fried vegetables with paprika cream and almond vinaigrette
By Matt Tebbutt From Saturday Kitchen Ingredients For the batter 1 free-range egg white, beaten 150g/5½oz plain flour 50ml/2fl oz olive oil For…
Vegetable bibimbap
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled vegetables 3 tbsp rice wine vinegar 1–2 tbsp caster sugar 6 dried wood-ear mushrooms,…
Crispy goats’ cheese with caramelised apples and walnuts
By Matt Tebbutt From Saturday Kitchen Ingredients For the goats’ cheese 50g/1¾oz unsalted butter, plus 100g/3½oz, melted 1 tbsp olive oil 3…
Keralan prawn curry
By Rukmini Iyer From Saturday Kitchen Ingredients 220g/7¾oz cherry tomatoes on the vine, halved 1 green pepper, finely sliced 1 onion, roughly sliced 2cm/¾in fresh…
Hand-dived scallop and monkfish skewers with potato al forno
By Tim Siadatan From Saturday Kitchen Ingredients For the potato al forno 300g/10½oz Maris Piper potatoes, peeled and cut into 1cm/½in cubes…
Manchego fondue in deep-fried potato skins
By Matt Tebbutt From Saturday Kitchen Ingredients 2 baking potatoes 300g/10½oz manchego, grated 1 garlic clove, finely chopped 200ml/7fl oz double cream 100ml/3½fl oz amontillado sherry…
Steamed syrup sponge and custard
By Matt Tebbutt From Saturday Kitchen Ingredients For the sponge 175g/6oz salted butter, softened, plus extra for greasing 2 lemons, 1 cut…