Malfatti with tuna, tomato sauce and pesto
By Matt Tebbutt From Saturday Kitchen Ingredients For the malfatti 500g/1lb 2oz spinach 250g/9oz ricotta cheese, drained overnight in muslin or cheese cloth 100g/3½oz Parmesan,…
Spatchcocked poussin with radicchio and bois boudran
By Michel Roux Sr From Saturday Kitchen Ingredients For the spatchcocked poussin 600g/1lb 5oz corn-fed poussin 75ml/2½fl oz grapeseed oil 150g/5½oz Treviso radicchio or radicchio, outer…
Gnocchi primavera with grilled tuna and confit lemon
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit lemon 200ml/7fl oz stock syrup (equal quantities sugar and water) 1 lemon, very thinly sliced…
Chickpea pasta (Ciceri e tria)
Imagine twirling strands of perfectly al dente pasta, each bite bursting with the earthy goodness of chickpeas and a delicate…
Roast lamb breast with heirloom tomatoes and kale
By Pip Lacey From Saturday Kitchen Ingredients 1 boneless lamb breast joint (approximately 800g/1lb 12oz), flat not rolled 2 garlic cloves, sliced 1 bunch…
Curried crab and avocado tian
By Tom Kitchin From Saturday Kitchen Ingredients For the tian 1 tbsp olive oil 4 large red peppers, left whole 4 avocados, thinly sliced…
Chickpea patty sandwiches with a fennel salad
By Ben Tish From Saturday Kitchen Ingredients For the patties 225g/8oz gram flour (chickpea flour) ½ tsp ground cinnamon ½ tsp dried chilli flakes 1…
Spiced butterflied leg of lamb with mango salad
By Andi Oliver From Saturday Kitchen Ingredients For the lamb 1.8kg/4lb boneless butterflied leg of lamb 1 tbsp ground cumin 1 tbsp ground cardamom 1…
Burnt grain dumplings, wild leeks and sheep’s curd
By Pam Brunton From Saturday Kitchen Ingredients 4 small brown onions, unpeeled 2 whole wild leeks, roots intact 150g/5½oz sourdough breadcrumbs 55g/2oz unsalted butter 1 garlic clove 100g/3½oz…
One pan saltimbocca alla Romana
By Donal Skehan From Saturday Kitchen Ingredients For the saltimbocca 200g/7oz pork fillet, sliced into 6 diagonally 6 sage leaves 6 slices prosciutto 25g/1oz plain flour 1…