Roast duck breast with vegetables
By Jason Atherton From Saturday Kitchen Ingredients 3 tbsp duck fat 2 small garlic cloves, crushed 4 sprigs thyme, leaves only 12–16 mini potatoes 4 small…
saturday kitchen
Cassis and champagne jelly with blackcurrants
By Matt Tebbutt From Saturday Kitchen Ingredients 700ml/1¼ pint champagne or sparkling wine, plus extra to serve 50ml/2fl oz cassis 50g/1¾oz caster sugar…
Rocket and ricotta cannelloni with tomato sauce and burrata
By Matt Tebbutt From Saturday Kitchen Ingredients For the tomato sauce 1kg/2lb 4oz ripe tomatoes 6 basil leaves 3 garlic cloves 50ml/2fl oz olive oil salt and…
Turbot, with broad beans, courgette and dashi
By Liam Simpson-Trotman From Saturday Kitchen Ingredients 1 whole turbot (about 2kg/4lb 8oz), cleaned and prepared, plus extra bones from your fishmonger 1…
Roasted peaches with granola
By Jason Atherton From Saturday Kitchen Ingredients For the roasted peaches 8 peaches, halved and stone removed 2 tbsp butter For the…
Blackberry and ricotta hot cakes
By Matt Tebbutt From Saturday Kitchen Ingredients 200g/7oz blackberries 100ml/3½ fl oz cassis 3 free-range eggs, separated 250g/9oz ricotta cheese, strained 50g/1¾oz caster sugar ½ tsp vanilla…
Steamed sea bream with scallop mousse
By Matt Tebbutt From Saturday Kitchen Ingredients For the scallop mousse 500g/1lb 2oz white scallop meat 1 free-range egg white 150ml/5fl oz double cream 1 lime, juice…
Sardines three ways
By Matt Tebbutt From Saturday Kitchen Ingredients For the sardine tart 2 tbsp butter 1 fennel bulb, thinly sliced small pack puff pastry, rolled…
Tomato and Parmesan tart
By Bryn Williams From Saturday Kitchen Ingredients For the filling 875g/1lb 12oz crème fraiche 175g/6oz Parmesan, grated 200ml/7fl oz double cream 200ml/7fl oz…
Lamb cutlets with wrinkled potatoes, red and green salsa
By Nieves Barragán From Saturday Kitchen Ingredients For the marinade purée 20ml/¾fl oz extra virgin olive oil 200g/7oz onions, thinly sliced 2 garlic cloves, crushed…