Yotam Ottolenghi makes vegetables the holiday centerpiece. Angela Hartnett serves roasted sea bass with potatoes and salad. Raymond Blanc prepares a mother-inspired steak, and Georgina Hayden shares Greek stuffed vegetables. Kim Innes of Humble Crumble gives us a plum cranberry dessert.
Mushrooms and chestnuts with za’atar
By Yotam Ottolenghi From Saturday Kitchen Ingredients 650g/1lb 7oz Portobello mushrooms, cut into 3cm/1¼in wedges 200g/7oz…
Carrot salad with yoghurt and cinnamon
By Yotam Ottolenghi From Saturday Kitchen Ingredients 1kg/2lb 4oz long, thin baby carrots, unpeeled but scrubbed and stalk trimmed to…
Brussels sprouts with burnt butter and black garlic
Thought you hated Brussels sprouts? This recipe from Ottolenghi SIMPLE will change all that and with its flavours of black garlic and and…
Festive gemista
By Georgina Hayden From Saturday Kitchen Ingredients For the gemista 4 onions, topped and tailed 8 tomatoes, tops removed and reserved 2…
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…
Deconstructed fish pie
Fish pie is a comforting dish filled with succulent seafood, creamy sauce, and topped with fluffy mashed potatoes. It offers a delightful…
Plum, cranberry and orange crumble with gingerbread whipped cream
A festive plum and cranberry crumble with gingerbread cream a delicious combination of warm, spiced fruits with a crunchy topping and…
Whole baked sea bass
By Angela Hartnett From Saturday Kitchen Ingredients For the roast potatoes 2 tbsp olive oil, plus extra for drizzling 1 onion, thinly…