Persian-style oxtail stew
By Tomer Amedi From Saturday Kitchen Ingredients 1kg/2lb 4oz–1.3kg/3lb oxtail (ask your butcher to cut it into sections between the…
Sticky pork belly with Vietnamese-style salad
By Donal Skehan From Saturday Kitchen Ingredients ½ tsp fennel seeds 6 tbsp hoisin sauce 3 tbsp runny honey 3…
Pasta puttanesca with garlic and red onion focaccia
By Donal Skehan From Saturday Kitchen Ingredients For the focaccia 750g/1lb 10oz strong white flour, plus extra for dusting 2…
Torta pasqualina (Giant green pie)
By Donal Skehan From Saturday Kitchen Ingredients For the dough 375g/13oz plain flour, plus extra for dusting 1 tsp salt…
Bouillabaisse
By Christian Edwardson From Saturday Kitchen Ingredients 2 small (100g/3½oz) red mullet, gutted, scaled, gills removed, cut into 3cm/1¼in pieces,…
Crispy chicken thighs with avocado, chargrilled asparagus, chorizo and aioli
By Stephen Terry From Saturday Kitchen Ingredients For the crispy chicken thighs 60g/2¼oz sea salt 1 small dried red chilli…
Roast lamb rump, pea pesto and radish salad
By Angela Hartnett From Saturday Kitchen Ingredients 2 x 200–300g/7–10½oz lamb rumps 1 garlic clove, roughly chopped 1 sprig rosemary…
Roast scallops, curry and piccalilli
By Tom Aikens From Saturday Kitchen Ingredients 12 large fresh scallops, roes discarded curry powder, for dusting little olive oil,…
Venison carpaccio
By Angela Hartnett From Saturday Kitchen Ingredients 1 x 500g/1lb 2oz venison loin, trimmed vegetable oil for deep frying, plus…
Sticky toffee puddings
Equipment: you will need 4 small pudding basins (dariole moulds) By Angela Hartnett From Saturday Kitchen Ingredients For the pudding…