Whole roasted celeriac with hazelnuts, sourdough croutons and greens
Roasting celeriac whole gives a crunchy skin and a soft buttery centre. By Niklas Ekstedt From Saturday Kitchen Ingredients 1 celeriac, scrubbed 2…
saturday kitchen
Red mullet, leeks and bone marrow-stuffed potatoes
By Amandine Chaignot From Saturday Kitchen Ingredients 500g/1lb 2oz baby potatoes 4 bone marrow bones, cut into 5cm/2in length 1 bunch fresh chives 1 tsp vegetable oil…
Venison with winter vegetables, crispy seaweed and parsley
By Glynn Purnell From Saturday Kitchen Ingredients 1 tbsp olive oil, for frying 300g/10½oz smoked pancetta, cut into cubes 12 baby onions 3 salsify, peeled and…
Keralan kozhi kuttan with lime and coriander rice and mint raita
By Maunika Gowardhan From Saturday Kitchen Ingredients For the Keralan kozhi kuttan ½ tsp ground turmeric 2 tbsp Greek-style yoghurt, lightly whisked 800g/1lb 12oz…
Duck and crumpets
By Ryan and Liam Simpson-Trotman From Saturday Kitchen Ingredients For the crumpets 250g/9oz plain flour 10g/½oz caster sugar 15g/½oz fresh yeast, crumbled pinch bicarbonate of soda…
Vegan chocolate mousse with honeycomb and caramelised apricots
Equipment: you will need a confectionery thermometer. By Anna Haugh From Saturday Kitchen Ingredients For the chocolate mouse 300g/10½oz silken tofu, drained 150g/5½oz…
Celebration celeriac and sweet garlic pie
By Anna Jones From Saturday Kitchen Ingredients For the pastry 250g/9oz plain spelt flour, plus extra for dusting 125g/4½oz cold unsalted butter, cubed ½…
Medley of fruit with citrus-spiced biscuits and Champagne
By Raymond Blanc From Saturday Kitchen Ingredients 150g/5½oz butter, softened 120g/4½oz golden caster sugar 2 free-range egg yolks ½ large orange, finely grated zest only ½…
Steak Maman Blanc with sautéed potatoes
By Raymond Blanc From Saturday Kitchen Ingredients For the potatoes 4 medium King Edward or Lincolnshire potatoes, cut into 2cm/¾in cubes 2 tbsp olive…
Roast goose breast mappas with aloo podimas
Aloo podimas are new potatoes with mustard seeds and curry leaves. If you prefer you could use duck breasts or even large…