Salmon and scallop tartare with squid, tuna and ponzu dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the salmon and scallop tartare 200g/7oz sushi-grade salmon, skin removed, pin-boned and finely…
Pot-roasted shin of beef with orange, olives and parsley
By Matt Tebbutt From Saturday Kitchen Ingredients For the pot-roasted shin of beef 2kg/4lb 8oz beef shin, bone in and cut by…
Butterscotch puddings with whisky sauce and cinnamon ice cream
By Matt Tebbutt From Saturday Kitchen Ingredients For the puddings 55g/2oz unsalted butter, plus extra for greasing 55g/2oz soft light brown sugar…
Fish pie with velouté sauce
By Bryn WIlliams From Saturday Kitchen Ingredients For the prawn stock 250g/9oz prawn shells ¼ onion, peeled and chopped ¼ carrot, peeled and chopped ¼ fennel,…