Greens and caramelised tofu with XO sauce
By Anna Jones From Saturday Kitchen Ingredients For the tofu vegetable oil, for frying 200g/7oz extra-firm tofu, cut into 2cm/¾in-thick strips 2 garlic cloves,…
Quick chickpea braise with kale and harissa
By Anna Jones From Saturday Kitchen Ingredients For the chickpea braise 2 tbsp olive oil 1 red onion, thinly sliced 2 garlic cloves, thinly sliced…
Queen scallops with winter vegetables and parsley pesto
By Matt Tebbutt From Saturday Kitchen Ingredients For the queen scallops with winter vegetables 25g/1oz salted butter 4 oyster mushrooms, sliced ½ fennel bulb,…
Blind scouse and red cabbage
By Matt Tebbutt From Saturday Kitchen Ingredients For the blind scouse 30g/1oz butter 2 bay leaves small bunch thyme, leaves picked 2 onions, diced…
Lemon curd and coconut bread with lemon mascarpone cream
By Matt Tebbutt From Saturday Kitchen Ingredients For the vanilla confit lemons 200g/7oz caster sugar 1 vanilla pod, split 1 lemon, very thinly…
Elk meatballs with red cabbage salad and blackened apple
By Niklas Ekstedt From Saturday Kitchen Ingredients For the raw red cabbage salad 450g/1lb red cabbage, core removed and sliced thinly on…
Spiced rum pain perdu with lime and white chocolate whipped ganache
By Shauna Froydenlund From Saturday Kitchen Ingredients For the spiced rum pain perdu 40ml/1¾fl oz double cream 240ml/8¾fl oz full-fat milk 4 free-range eggs…
Roast halibut with a walnut and parsley relish
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast halibut 2 tbsp olive oil 2 x 300g/10½oz halibut steaks on the bone…
Confit tuna with herb potatoes and shellfish dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit tuna 200ml/7fl oz olive oil 2 x 200g/7oz tuna steaks 150g/5½oz…
Chicken kiev with a gruyère cheese fondue
Crispy, golden-brown chicken meets luscious, gooey cheese fondue. Classic Chicken Kiev is elevated with a cheese fondue topped with endive…