Borlotti bean and chestnut soup
By Matt Tebbutt From Saturday Kitchen Ingredients For the soup 2 tbsp olive oil 1 onion, finely chopped 4 celery sticks, finely chopped 1 carrot,…
saturday kitchen
Cod with a prawn crust and buttery mash
By Matt Tebbutt From Saturday Kitchen Ingredients For the cod 2 slices white bread, crust removed 100g/3½oz prawns, minced ½ lemon, juice only…
Confit lamb ribs with shallots
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb ribs 1 rack lamb ribs 1 bay leaf bunch rosemary 1 head garlic 1 litre/1¾…
Twice-baked squash soufflés with fontina and spinach sauce
By Theo Randall From Saturday Kitchen Ingredients For the soufflés 400g/14oz butternut squash, peeled, seeds removed olive oil, for drizzling 45g/1¾oz unsalted butter,…
Saffron chicken korma with wholemeal paratha
By Asma Khan From Saturday Kitchen Ingredients For the saffron chicken korma 500g/1lb 2oz Turkish or Greek-style yoghurt 1 tbsp garlic paste 2 tbsp ginger paste…
Salmon and scallop tartare with squid, tuna and ponzu dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the salmon and scallop tartare 200g/7oz sushi-grade salmon, skin removed, pin-boned and finely…
Pot-roasted shin of beef with orange, olives and parsley
By Matt Tebbutt From Saturday Kitchen Ingredients For the pot-roasted shin of beef 2kg/4lb 8oz beef shin, bone in and cut by…
Butterscotch puddings with whisky sauce and cinnamon ice cream
By Matt Tebbutt From Saturday Kitchen Ingredients For the puddings 55g/2oz unsalted butter, plus extra for greasing 55g/2oz soft light brown sugar…
Fish pie with velouté sauce
By Bryn WIlliams From Saturday Kitchen Ingredients For the prawn stock 250g/9oz prawn shells ¼ onion, peeled and chopped ¼ carrot, peeled and chopped ¼ fennel,…
Grilled lamb with spelt and cavolo nero
By Skye Gyngell From Saturday Kitchen Ingredients For the lamb, spelt and cavalo nero 300g/10½oz spelt, washed 100ml/3½fl oz of extra virgin olive…