Honey mustard beetroot gravad lax
All you need is a little fridge space and some patience to make this classic gravad lax. By Donal Skehan…
saturday kitchen recipe
Roast pear and poached pear in white wine
Sweet poached pears are served with a side of roasted pears with a crunchy topping. By Michel Roux Jr. From…
Grilled tiger prawns, white onion purée and seared cucumber
An elegant and fresh dish that makes a great starter for a smart meal because most the elements can be…
Venison tartare, hazelnut mayonnaise and apple
Venison is well suited to tartare, but as ever, make sure the meat is cut into tiny cubes and seasoned…
Brill cooked on the bone with sea vegetables and mash
Cooked on the bone for extra flavour, this baked fish served with samphire, veg and seaweed is a celebration of…
Crisp octopus, roasted fennel and apple with a liquorice dressing
Crisp fried octopus is served with roasted vegetables, caramelised apple and a fresh dressing. By Michel Roux Jr. From Saturday…
Wood-fired pork collar and crackling with sage and pine nut crumb
Wood-fired pork collar and crackling with sage and pine nut crumb By Jason Atherton From Saturday Kitchen
Slow-cooked ox cheek with kale and mashed potato
By Freddy Bird From Saturday Kitchen Ingredients For the ox cheeks 2 tbsp olive oil 2 ox cheeks, trimmed and cut in half…
Mushroom, chestnut and jamón ibérico wellingtons
By Jose Pizarro From Saturday Kitchen Ingredients For the mushroom, chestnut and jamón ibérico wellingtons 20g/¾oz unsalted butter 2 tbsp olive oil 1 banana shallot,…
Ackee and saltfish with potato and plantain röstis
By Andi Oliver From Saturday Kitchen Ingredients For the roasted peppers and onions 1 red pepper, deseeded and thinly sliced 1 green pepper, deseeded…