Confit turnips with mushroom consommé
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit turnips 500g/1lb 2oz turnips, peeled and thinly sliced on a mandolin…
Strawberry galette
By Matt Tebbutt From Saturday Kitchen Ingredients For the galette base 100g/3½oz plain flour, plus extra for dusting 50g/1¾oz polenta 30g/1oz caster sugar…
Gnocchi with onion purée, pickled turnips and mushrooms
By Matt Tebbutt From Saturday Kitchen Ingredients For the onion purée 150ml/5fl oz olive oil 2 onions, sliced 1 garlic clove, chopped few fresh thyme sprigs…
Cherry clafoutis with cherry ice cream and chocolate sauce
By Jane Baxter From Saturday Kitchen Ingredients For the cherry ice cream 400g/14oz cherries, stones removed 50g/1¾oz caster sugar 1 tbsp grenadine…
Confit sardines with piperade and chives
By Jason Atherton From Saturday Kitchen Ingredients For the confit sardines 6 large sardines, gutted and cleaned 4 bay leaves few sprigs fresh thyme…
Stuffed tomatoes
By Matt Tebbutt From Saturday Kitchen Ingredients For the stuffed tomatoes 2 tbsp bulgur wheat, toasted 1 small red pepper, left whole…
Caesar salad with langoustines
By Anna Haugh From Saturday Kitchen Ingredients For the dressing 1 tsp miso paste 1 free-range egg yolk ½ garlic clove 4 anchovies, roughly chopped 20g/¾oz Parmesan, finely…
Charred flatbreads with spiced lamb stew
By Ollie Dabbous From Saturday Kitchen Ingredients For the flatbreads 400g/14oz strong white bread flour, plus extra for dusting 100g/3½oz semolina flour 1 tsp sugar 2…
Middle Eastern-style beans
By Matt Tebbutt From Saturday Kitchen Ingredients 4–6 tbsp olive oil 2 slices day-old sourdough, crust removed and broken into pieces…
Homemade ketchup
By Matt Tebbutt From Saturday Kitchen Ingredients 100ml/3½fl oz olive oil 1 onion, finely chopped 6 large garlic cloves, chopped 1 red chilli, chopped 1…