Crab and paprika croquettes with English pea and spring onion salad
By Sally Abé From Saturday Kitchen Ingredients For the croquettes 1 large King Edwards potato 25g/1oz plain flour 25g/1oz unsalted butter 350ml/10fl oz full-fat milk 1…
saturday kitchen recipe
Caponata, lamb rump and salsa verde
By Theo Randall From Saturday Kitchen Ingredients For the lamb rump 1 lemon, zest and juice only 4 x 180g/6oz lamb rumps 2 garlic cloves,…
Pulled duck and mushroom buns
By Matt Tebbutt From Saturday Kitchen Ingredients 20 prunes, stones removed 4 tbsp vegetable oil 1 whole duck 3 anchovy fillets 1 tsp fennel…
Aubergine parmigiana
By Matt Tebbutt From Saturday Kitchen Ingredients For the aubergine parmigiana 1 litre/1¾ pint tomato passata 1 garlic clove, crushed 1 sprig rosemary 3–4…
Baked rice with sardines and aioli
By Matt Tebbutt From Saturday Kitchen Ingredients For the saffron aioli 1 free-range egg yolk 1 free-range egg 3 garlic cloves, crushed 200ml/7fl oz olive…
Jubilee biscuit cake
By Paul A Young From Saturday Kitchen Ingredients For the dark chocolate layer 100g/3½oz unsalted butter, softened 50g/1¾oz unrefined caster sugar 50g/1¾oz golden syrup…
Roasted partridge with seasonal vegetables
By Anna Haugh From Saturday Kitchen Ingredients For the noisette potatoes 1 large Maris Piper or King Edward potato, peeled and balled using…
‘Street food’ fried chicken, raisin chutney and coronation sauce
By Matt Tebbutt From Saturday Kitchen Ingredients Method To make the fried chicken, preheat the oven to 200C/180C Fan/Gas 6.…
Sole with broad beans, brown shrimps and sparkling wine sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the sole, broad beans and shrimps 100g/3½oz small broad beans plain flour, to…
Rack of lamb with ragout of summer vegetables and mint hollandaise
By Matt Tebbutt From Saturday Kitchen Ingredients For the rack of lamb 2 tbsp olive oil 1 x 8-bone rack of…