Poached turbot with spring vegetables
By Matt Tebbutt From Saturday Kitchen Ingredients For the poached turbot 400ml/14fl oz white wine 100ml/3½fl oz white wine vinegar 1 bay…
saturday kitchen
Roasted figs with Marsala syllabub and roasted almonds
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted figs 6 figs, halved 200ml/7fl oz Marsala wine 40g/1½oz soft light brown sugar…
Kimchi macaroni and cheese
By Judy Joo From Saturday Kitchen Ingredients For the mac and cheese 350g/12oz dried macaroni 75g/2¾oz unsalted butter 20g/¾oz plain flour 150ml/5fl oz full-fat milk…
Cabbage kimchi
By Judy Joo From Saturday Kitchen Ingredients 225g/8oz coarse salt 2.5kg/5lb 8oz Korean cabbage (or Chinese cabbage), bottoms trimmed, tough outer leaves discarded…
Spring minestrone
By Adam Byatt From Saturday Kitchen Ingredients For the poached chicken 1 small free-range chicken 1 leek, roughly chopped 1 onion, roughly chopped 1 bay…
Seared halibut with spinach in a soy and mirin dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the spinach 100g/3½oz baby leaf spinach 2 tbsp soy sauce 2 tsp sesame oil 1…
Potato torte stuffed with braised lamb, lamb rack, tomato and mint dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised lamb ½ lamb shoulder 1 onion, peeled and quartered 1 head garlic, halved…
Tripe and onion stew with crisp tripe and mustard béarnaise sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the stew 650g/1lb 7oz tripe 1 tbsp olive oil 3 onions, thinly sliced 4 garlic cloves, thinly…
Crab cakes with Courchamps sauce
By Jane Baxter From Saturday Kitchen Ingredients For the crab cakes 100g/3½oz ricotta 1 free-range egg 1 garlic clove, finely grated 200g/7oz picked white crabmeat 2…
Langoustine tacos
By Santiago Lastra From Saturday Kitchen Ingredients For the langoustines 8 langoustines (or large shrimps), cleaned and peeled, heads reserved For the sea…