Richard Bainbridge , Julie Lin, Gaz Oakley, Gary O’Hanlon, Shauna Froydenlund and Alfie Boe faces ravioli (heaven) or rotolo (hell).
Herb and ricotta ravioli with buttered leeks
Delicate herb-infused ricotta enveloped in silky handmade pasta, bathed in buttery leeks with a hint of nutmeg. This herb and ricotta…
Salt-baked sea bass with beurre blanc
By Richard Bainbridge From Saturday Kitchen Ingredients For the sea bass 800g/1lb 12oz sea bass, gutted, fins and scales removed handful…
Vegan bara brith
By Gaz Oakley From Saturday Kitchen Ingredients For the bara brith 450g/1lb mixed dried fruit, (such as sultanas, raisins and candied…
Sambal clams with coconut milk rice (Sambal lala)
By Julie Lin From Saturday Kitchen Ingredients For the sambal 20 dried red chillies 7 banana shallots, roughly chopped…
Baked Yorkshire rhubarb, financiers and crème pâtissière
By Shauna Froydenlund From Saturday Kitchen Ingredients For the crème pâtissière 300ml/10fl oz full-fat milk 50g/1¾oz fresh…
Chicken mornay with chorizo crumb
By Gary O’Hanlon From Saturday Kitchen Ingredients 70ml/2½fl oz vegetable oil 4 garlic cloves, peeled 2 sprigs thyme…