- Elliott Grover: a twist on pork belly
- Theo Randall: fennel and porcini steamed sea bass
- Tony Singh: samosa with three sauces
- Anthony Murphy: the perfect cheeseburger
- Philip Khoury: perfectly fluffy scones
Classic cheeseburger with special sauce and cheese skirt
By Anthony Murphy From Saturday Kitchen Ingredients Special Sauce (makes 500ml/18fl oz) Mayonnaise: 230g/8oz American mustard: 80g/3oz…
Perfectly fluffy scones
By Philip Khoury From Saturday Kitchen Ingredients 300g/10½oz plain flour 25g/1oz caster sugar 18g/¾oz baking powder pinch fine salt…
Vegan mango and passion fruit millefeuille
By Anna Haugh From Saturday Kitchen Ingredients 4 sheets filo pastry 50ml/2fl oz coconut oil, plus extra for brushing 10g/⅓oz icing…
Crispy pork belly with caramelised strawberries
Golden crackling surrounds succulent pork belly, rich with savoury depth and tender meat. Herb roasted potatoes add a rustic crunch,…
Samosa with chutney and chaat masala
By Tony Singh From Saturday Kitchen Ingredients For the samosa filling 500g/1lb 2oz floury potatoes, such as Maris Piper ½ tsp turmeric…
Baked sea bass with fennel and porcini mushroom
By Theo Randall From Saturday Kitchen Ingredients 70g/2½oz unsalted butter, plus extra for greasing 2 sea bass fillets, about 175g/6oz…