Lemon, green chilli and cheddar tart

By Anna Jones From Saturday Kitchen Ingredients 320g/11¼oz ready-rolled all-butter puff pastry (or vegan puff pastry) 1 free-range egg, beaten (or oat milk) 1 unwaxed lemon 2 tbsp extra virgin olive oil 150g/5½oz mature cheddar or vegan cheddar-style cheese, grated ½ onion, very thinly sliced 1 …

Butterflied sea bass with burnt spring onion and herb dressing

By Matt Tebbutt From Saturday Kitchen Ingredients For the sea bass 1 whole sea bass (400g–600g/14oz–1lb 5oz), head on 1 lime, juice only 4 tbsp olive oil salt and freshly ground black pepper For the dressing 1 large red chilli 6 spring …

Monkfish osso buco with brown shrimp and parsley dressing

By Matt Tebbutt From Saturday Kitchen Ingredients For the monkfish 1 whole monkfish tail on the bone, cut into steaks 6 tbsp olive oil 1 carrot, peeled and chopped 2 garlic cloves, finely chopped 2 celery sticks, chopped 2 anchovy fillets pinch dried chilli flakes …