Sirloin steak with spiced baked aubergine
By Matt Tebbutt From Saturday Kitchen Ingredients olive oil, for frying, greasing and drizzling 1 onion, thinly sliced 5 garlic cloves, thinly sliced…
Roasted spiced lamb ribs
By Matt Tebbutt From Saturday Kitchen Ingredients For the salt and spiced lamb ribs 2 sheets lamb breast ribs, cut into individual…
Brandade with mussels
By Matt Tebbutt From Saturday Kitchen Ingredients For the cod brandade 400g/14oz thick-cut piece lightly salted cod 500ml/18fl oz milk 1 bay leaf…
Lentils and goats’ cheese with caramelised walnuts
By Jose Pizarro From Saturday Kitchen Ingredients 2 tbsp olive oil 1 onion, finely chopped 1 carrot, peeled and finely chopped 1 celery stalk, finely chopped…
Ice cream terrine
By Paul A Young From Saturday Kitchen Ingredients For the chocolate layers 350g/12oz dark chocolate, finely chopped For the ice cream base…
Osso buco with risotto Milanese
By Angela Hartnett From Saturday Kitchen Ingredients For the osso buco plain flour, for dusting 1 veal shin, cut into 5cm/2in pieces through…
Chard golubtsi with pork and beef
By Olia Hercules From Saturday Kitchen Ingredients 8 medium rainbow chard, stalks removed 2 onions, 1 finely chopped, 1 thinly sliced 100g/3½oz cooked,…
Barbecue glazed langoustine
By Matt Tebbutt From Saturday Kitchen Ingredients For the barbecue sauce 1 banana shallot, finely chopped 2 garlic cloves, finely chopped 2…
Lamb shoulder pie
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb shoulder pie filling 1 x shoulder of lamb on the bone (about…
Pot-roasted pheasant with walnut sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the pheasant 1 pheasant, cleaned and trussed (ask your butcher to do this)…