Grilled scallop, sea spaghetti and crispy scales
By Brad Carter From Saturday Kitchen Ingredients 1 7cm/2¾ in piece kelp seaweed 10 scallop roes (ask your fishmonger) 1 tbsp light soy sauce 150g/5½oz…
Rib-eye steak with béarnaise sauce and garlic and rosemary potatoes
By Angela Hartnett From Saturday Kitchen Ingredients 2 tbsp olive oil 2 rib-eye steaks salt and freshly ground black pepper For the béarnaise sauce 250g/9oz butter…
Braised lamb shanks with dauphinoise potatoes
By Glynn Purnell From Saturday Kitchen Ingredients For the lamb 1 tsp olive oil 2 lamb shanks 1 onion, roughly chopped 2 garlic cloves, roughly chopped 1…
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…
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…
Wild mushroom and Stinking Bishop tart
Strong flavours of wild mushrooms and a pungent choice of cheese make this tart special. For this recipe you need…
Pheasant simmered in milk, cream and celeriac
This is such an easy and delicious way to roast a pheasant. Just serve with simple green veg. By Theo…
Roast pear and poached pear in white wine
Sweet poached pears are served with a side of roasted pears with a crunchy topping. By Michel Roux Jr. From…
Wood-fired pork collar and crackling with sage and pine nut crumb
Wood-fired pork collar and crackling with sage and pine nut crumb By Jason Atherton From Saturday Kitchen
Christmas sausage rolls
Tom’s festive twist on a beloved classic but these sausage rolls are not just any ordinary pastry; they are filled…