Salt-baked sea bass with beurre blanc
By Richard Bainbridge From Saturday Kitchen Ingredients For the sea bass 800g/1lb 12oz sea bass, gutted, fins and scales removed handful of…
saturday kitchen recipe
Corned beef pie
For retro-inspired comfort food, try this corned beef pie recipe from Silvana Franco . This comforting pie is topped with buttery shortcrust…
Polenta lasagne with mushroom ragù
By Gennaro Contaldo From Saturday Kitchen Ingredients For the mushroom ragù 3 tbsp extra virgin olive oil ½ onion, finely chopped 1 thyme sprig, leaves…
Tahini-creamed chard
By Anna Jones From Saturday Kitchen Ingredients 200g/7oz tahini 3 tbsp extra virgin olive oil 1 tsp ground cumin ½ unwaxed lemon, juice only 7 garlic cloves,…
Lemon, green chilli and cheddar tart
By Anna Jones From Saturday Kitchen Ingredients 320g/11¼oz ready-rolled all-butter puff pastry (or vegan puff pastry) 1 free-range egg, beaten (or oat milk) 1 unwaxed lemon…
Indian-spiced seafood wrap with date chutney
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinade 1 tbsp dried fenugreek leaves 2 tbsp tamarind paste 3 garlic cloves, finely chopped 1 tbsp…
Butterflied sea bass with burnt spring onion and herb dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the sea bass 1 whole sea bass (400g–600g/14oz–1lb 5oz), head on 1 lime, juice only…
Monkfish osso buco with brown shrimp and parsley dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the monkfish 1 whole monkfish tail on the bone, cut into steaks 6 tbsp…
Fondant potato with cheese custard, dulse and nori fries
By Jack Croft and Will Murray From Saturday Kitchen Ingredients For the pickled dulse 50g/1¾oz white wine vinegar 15g/½oz caster sugar 2 tsp soy…
Mussels, morteau sausage and leeks on sourdough
By Matt Tebbutt From Saturday Kitchen Ingredients 1 thick slice sourdough bread 3 garlic cloves, 2 chopped and 1 left whole 1 tbsp olive…