Mini Victoria sponge cakes
By Ravneet Gill From Saturday Kitchen Ingredients For the sponges 180g/6oz unsalted butter, softened 20ml/¾fl oz neutral oil 200g/7oz golden caster sugar 4 free-range eggs…
saturday kitchen recipe
Peanut caramel bars
By Paul A Young From Saturday Kitchen Ingredients For the nougat base vegetable oil, for greasing 55g/2 oz dark chocolate (60% cocoa solids),…
Corned beef and cabbage
By Shivi Ramoutar From Saturday Kitchen Ingredients For the corned beef and cabbage 1 heaped tbsp butter (salted or unsalted) 2 tbsp vegetable…
Saddle of venison with ceps and boulangère potatoes
By Adam Byatt From Saturday Kitchen Ingredients For the boulangère potatoes 2 white onions, thinly sliced 20g/¾ oz butter 10 charlotte potatoes, sliced into…
Roasted monkfish with wild mushroom and truffle broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit garlic 2 heads garlic, broken into cloves and peeled olive…
Moroccan carrot
By Matt Tebbutt From Saturday Kitchen Ingredients 4 tbsp olive oil 2 garlic cloves, left whole and smashed ½ tsp paprika ½ tsp cumin ½…
Easy vegetarian pho with tofu
By Matt Tebbutt From Saturday Kitchen Ingredients For the pho 4cm piece fresh ginger, peeled and thinly sliced 6 Thai shallots or 1…
Rice pudding with brandy snaps
By Matt Tebbutt From Saturday Kitchen Ingredients For the rice pudding 250ml/9 fl oz double cream 1.5 litres/2½ pints whole milk 150g/5½…
Garlic butter smashed potatoes with whipped tofu
By Max La Manna From Saturday Kitchen Ingredients 30 new potatoes 1 tbsp extra-virgin olive oil 2 tbsp vegan butter, softened generous pinch salt ¼…
Chickpeas and Swiss chard with pan-fried cuttlefish and polenta fritta
By Theo Randall From Saturday Kitchen Ingredients For the chickpeas and Swiss chard 500g/1lb 2oz Swiss chard, leaves separated from stalks, stalks…