Crab and paprika croquettes with English pea and spring onion salad

  By Sally Abé From Saturday Kitchen Ingredients For the croquettes 1 large King Edwards potato 25g/1oz plain flour 25g/1oz unsalted butter 350ml/10fl oz full-fat milk 1 tsp ground smoked paprika ½ tsp ground hot paprika 100g/3½oz gruyère, grated 200g/7oz cooked white crabmeat 100g/3½oz cooked …

Rack of lamb with ragout of summer vegetables and mint hollandaise

By Matt Tebbutt From Saturday Kitchen Ingredients For the rack of lamb 2 tbsp olive oil 1 x 8-bone rack of lamb, fat scored 1 sprig rosemary 2 garlic cloves, peeled and left whole 100g/3½oz unsalted butter 50ml/2fl oz Madeira wine salt …

Goats’ cheese mousse tarts with rhubarb chutney and sour rhubarb sorbet

By Matt Tebbutt From Saturday Kitchen Ingredients To make the candied rhubarb 1 stick pink rhubarb, very thinly sliced 8cm lengths 50g/1¾oz caster sugar For the sour rhubarb sorbet 70g/2½oz caster sugar 350g/12oz green rhubarb 1 lemon, juice …

Fish and chips

  By John Molnar From Saturday Kitchen Ingredients For the mushy peas 250g/9oz marrowfat peas 1 tsp bicarbonate of soda good pinch salt small pinch ground white pepper 50g/1¾oz butter good splash malt vinegar For the fish 4 x 200g/7oz–225g/8oz boneless hake fillets 4 …

Cajun-spiced cauliflower with collard green and “comeback” sauce

  By Matt Tebbutt From Saturday Kitchen Ingredients 1 small cauliflower, broken into florets, leaves separated For the spiced flour mix 150g/5½oz plain flour 1 tbsp garlic powder 2 tbsp smoked paprika 1 tbsp black pepper 1 tbsp oregano 1 tsp cayenne pepper …

Sweet and sticky pork ribs with root beer-braised onion cornbread

By Andi Oliver From Saturday Kitchen Ingredients For the root beer-braised onions 125g/4½oz unsalted butter 5 medium onions, very thinly sliced few sprigs fresh marjoram 6 whole garlic cloves, bashed 1 long red chilli, finely chopped 100ml/3½fl oz chicken stock 100ml/3½fl oz root beer …

Herb crusted halibut with leeks and whipped brie

By Matt Tebbutt From Saturday Kitchen Ingredients For the herb crust 40g/1½oz Parmesan, grated 80g/3oz fine breadcrumbs 60g/2¼oz unsalted butter, softened 25g/1oz mixed fresh parsley, tarragon and dill For the halibut 2 x 200g/7oz halibut fillets, off the bone, skin removed 1 …