Rib-eye steak with béarnaise sauce and garlic and rosemary potatoes
By Angela Hartnett From Saturday Kitchen Ingredients 2 tbsp olive oil 2 rib-eye steaks salt and freshly ground black pepper For the béarnaise sauce 250g/9oz butter…
saturday kitchen recipe
Pan-fried scallops with kipper velouté and sea vegetables
By Anna Haugh From Saturday Kitchen Ingredients 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 200g/7oz kipper fillets, bones removed 200ml/7fl oz fish stock…
Slow-cooked chicken thighs with gravy
By Jason Atherton From Saturday Kitchen Ingredients For the chicken gravy 500g/1lb 2oz chicken wings 1 carrot, peeled and roughly chopped 1 onion, roughly chopped…
Spelt risotto with purple sprouting broccoli and mushrooms
By Emily Roux From Saturday Kitchen Ingredients 200g/7oz pearled spelt 1 litre/1¾ pints vegetable stock or water 3 tbsp olive oil 1 onion, finely chopped 125g/4½oz white wine…
Pan-fried red mullet, baked pink fir potato, crab and saffron aioli
By Bryn Williams From Saturday Kitchen Ingredients For the potatoes 2 pink fir potatoes 1 lemon, juice only olive oil, for drizzling 2 cooked crab claws,…
Pork and Chinese chive dumplings with Sichuan chilli oil and black vinegar mayonnaise
By Miles Kirby From Saturday Kitchen Ingredients For the pork and Chinese chive dumplings 250g/9oz pork mince 10g/1/3oz ginger, grated 10g/1/3oz garlic, grated 15g/½oz spring onion,…
Spiced beef and bulgur wheat koftes
By Selin Kiazim From Saturday Kitchen Ingredients For the dough 250g/9oz fine bulgur wheat 1 tsp fine salt 800ml/28fl oz or 1pint 8fl oz…
Celeriac ribbons with chard, garlic and pumpkin seeds
By Rosie Birkett From Saturday Kitchen Ingredients 1 small celeriac, peeled then cut into ribbons using a vegetable peeler 1 lemon, juice only 40g/1½oz pumpkin…
Brown shrimp and artichoke tagliatelle
By Theo Randall From Saturday Kitchen Ingredients 3 small violet artichokes small handful flatleaf parsley, leaves picked, stalks roughly chopped 2 tbsp olive oil 1 garlic clove,…
Crab and langoustine bisque with crispy crab wontons
By Glynn Purnell From Saturday Kitchen Ingredients For the bisque 1 tbsp olive oil 1 carrot, peeled and finely chopped 1 onion, finely chopped 1…