Charred leeks, trout roe and venison with fried potatoes
By Niklas Ekstedt From Saturday Kitchen Ingredients For the air-dried venison 200g/7oz salt 400g/14oz piece venison loin For the charred leek cream 200ml/7fl oz double…
Monkfish curry
By Atul Kochhar From Saturday Kitchen Ingredients For the marinade 2 tsp mild red chilli powder 1 tsp ground turmeric ½ tbsp ginger…
