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 sea spaghetti, or seaweed 300ml/10fl oz grapeseed […]
By Jane Baxter From Saturday Kitchen Ingredients For the shortcrust pastry 175g/6oz plain flour 1 tsp caster sugar 125g/4½oz cold butter, cut into small cubes 3–4 tbsp iced water For […]
For this recipe you will need a 6 pieces of clean muslin. By Matt Tebbutt From Saturday Kitchen Ingredients For the stuffed cabbage 1 large Savoy cabbage, cored […]
By Matt Tebbutt From Saturday Kitchen Ingredients For the sweetcorn 4 baby sweetcorn 3 corncobs 1–2 tsp white wine vinegar 2 tsp extra virgin olive oil For the salmon 300g/10½oz salmon fillets, […]
Grilled scallop ● Sweetcorn purée and roasted salmon ● Stuffed cabbage ● Harissa-roasted monkfish ● Squash, pecan, spinach and blue cheese torte
By Michel Roux Jr. From Saturday Kitchen Ingredients 2 tbsp vegetable oil, for frying 1 shallot, finely chopped 2 tbsp chopped mushrooms 120g/4½oz beef mince 2 tbsp breadcrumbs 1 tbsp Dijon mustard 2 […]
By Michel Roux Jr. From Saturday Kitchen Ingredients 6 chicken wings 125ml/4fl oz dry white wine 1 thyme sprig 6 button mushrooms 1 litre/1¾ pints white chicken stock 4 tbsp crème fraîche 200ml/7fl oz double […]
Roasting celeriac whole gives a crunchy skin and a soft buttery centre. By Niklas Ekstedt From Saturday Kitchen Ingredients 1 celeriac, scrubbed 2 tbsp unsalted butter ½ tbsp salt 2 juniper […]
Whole roasted celeriac with hazelnuts ● Tuna tartare ● Chicken velouté soup ● Beef olives ● Red mullet, leeks and bone marrow-stuffed potatoes
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