Cornish bouillabaisse
By Emily Scott From Saturday Kitchen Ingredients For the saffron aioli 2 pinches saffron 1 lemon, juice only 3 free-range egg yolks 1 tsp Dijon…
saturday kitchen recipe
Roast leg of pork with sweet onions and sage
By Jeremy Lee From Saturday Kitchen Ingredients For the roast leg of pork 2kg/4lb 8oz pork leg, off the bone 6 shallots, halved…
Pigeon breast with watercress purée and girolles
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled girolles 50g/1¾ oz small girolles 1 banana shallot, finely chopped 50ml/2fl…
Rabbit with orange, fennel and polenta
By Matt Tebbutt From Saturday Kitchen Ingredients For the rabbit 1 wild or farmed rabbit, jointed 150ml/5fl oz merlot or similar red…
Steamed sole with cucumber and shrimps
By Matt Tebbutt From Saturday Kitchen Ingredients 2 lemon sole fillets, skinless few tarragon sprigs 2 bay leaves ¼ cucumber, thinly sliced into ribbons using a…
Veal chop Normande
By Matt Tebbutt From Saturday Kitchen Ingredients For the veal chops 2 tbsp olive oil 2 rose veal chops 1 tsp chopped fresh thyme leaves…
Cheese and ham hock toastie with pickles
By Matt Tebbutt From Saturday Kitchen Ingredients For the cheese and ham toastie 1 ham hock 1 carrot, peeled and roughly chopped 2…
Chicken milanese with cacio e pepe
By Matt Tebbutt From Saturday Kitchen Ingredients For the chicken milanese 1 chicken breast, butterflied 100g/3½oz plain flour 50g/1¾oz parmesan, grated 2 free-range eggs,…
Apple and blackberry crumble
By Hugh Fearnley-Whittingstall From Saturday Kitchen Ingredients For the apple and blackberry crumble 1.5kg/3lb 5oz cooking apples (or 1kg/2lb 4oz cooking plus 500g/1lb…
Gleneagles pâté
By Anna Haugh From Saturday Kitchen Ingredients For the Gleneagles pâté 350g/12oz smoked salmon, in long slices 100g/3½ oz unsalted butter, at room…