Thai fish cakes with a crunchy cucumber and carrot salad
Hot, salty, sweet and sour are balanced perfectly in this classic dish. Equipment and preparation: You will need a food…
saturday kitchen
Celery trout en papillote
Cooking fish in this simple way really helps to impart flavour and keep it moist. By Donal Skehan From Saturday…
Beef Wellington
Treat your guests to these individual beef Wellingtons – they’re surprisingly simple to prepare. By Donal Skehan From Saturday Kitchen…
Forest fruit and white chocolate arctic roll
This classic British pud gets a sophisticated twist with a cassis and Fruits of the Forest sauce. It can be…
Roast shellfish platter with garlic and chilli butter and roast garlic mayonnaise
Push the boat out with this classic shellfish platter. By Matt Tebbutt From Saturday Kitchen Ingredients For the garlic and…
Crab tart
For a holiday lunch with friends, try this creamy crab tart with guacamole on the side. Serve with lightly dressed…
Wild mushroom and Stinking Bishop tart
Strong flavours of wild mushrooms and a pungent choice of cheese make this tart special. For this recipe you need…
Blue cheesecakes
A richly flavoured baked cheesecake made with Stilton and served with pickled beetroot. Equipment: You will need 8 x 12cm/6in…
Pheasant simmered in milk, cream and celeriac
This is such an easy and delicious way to roast a pheasant. Just serve with simple green veg. By Theo…
Pyrizhky with mushrooms, chestnuts and apple
These bread rolls filled with a tasty mushroom, chestnut and fried onion mixture are a real treat – and suitable…