Hazelnut Paris-Brest with hazelnut ice cream and warm chocolate sauce

By Matt Tebbutt From Saturday Kitchen Ingredients For the hazelnut ice cream 250g/9oz shelled hazelnuts 250ml/9fl oz full-fat milk 6 free-range egg yolks 160g/5¾oz light brown sugar 250ml/9fl oz double cream For the choux 10g/⅓oz sugar 50g/1¾oz unsalted butter 75g/2½oz plain flour 2 …

Beef cheek with crisp polenta and warm Stinking Bishop

By Matt Tebbutt From Saturday Kitchen Ingredients For the beef cheek 2 tbsp olive oil 2 beef cheek 1 onion, chopped 2 carrots, peeled and chopped 3 celery sticks, chopped 2 tbsp tomato purée 1 tbsp coriander seeds 1 star anise 2 bay leaves 2 thyme sprigs 2 …

Warm red cabbage salad with pecans and blue cheese

  By Jane Baxter From Saturday Kitchen Ingredients 75g/2½oz pecans pinch cayenne pepper 3 tbsp olive oil 3 tbsp balsamic vinegar, plus more if needed 1 red onion, thinly sliced 1 garlic clove, finely chopped 1 small red cabbage, finely shredded pinch brown sugar, plus …

Baked autumn vegetables in a warm chestnut broth

By Ollie Dabbous From Saturday Kitchen Ingredients For the baked autumn vegetables 200g/7oz salted butter 2 garlic cloves, finely chopped 2.5cm/1in fresh horseradish, finely grated pinch fine sea salt pinch unrefined caster sugar 1 carrot, cleaned and roughly chopped 1 parsnip, roughly chopped ¼ celeriac, …