Asparagus and cod with truffle butter and flatbreads

By Niklas Ekstedt From Saturday Kitchen Ingredients For the flatbreads 750ml/26fl oz full-fat milk 150g/5½oz butter 70g/2½oz honey 25g/1oz fresh yeast 500g/1lb 2oz rye flour 500g/1lb 2oz plain flour For the asparagus and cod 6 green asparagus, trimmed, peeled and halved 2 x …

Cjarsons

By Theo Randall From Saturday Kitchen Ingredients For the pasta 200g/7oz Italian ‘00’ flour, plus extra for dusting 2 free-range eggs, beaten For the filling 400g/14oz red-skinned potatoes, such as Desiree, peeled and cut into 2cm/¾in pieces 200g/7oz Swiss chard, …

Pork chops with roast vegetables and walnut picada

By Ben Tish From Saturday Kitchen Ingredients For the roast vegetables 150g/5½oz sea salt, plus extra for sprinkling 1 rosemary sprig 2 thyme sprigs 2 garlic cloves 40g/1½oz small candy beetroot, scrubbed and cut in half 40g/1½oz small beetroot, scrubbed and cut in half 40g/1½oz …

Kale and spinach salad with soy-glazed tofu and lotus crisps

By Judy Joo From Saturday Kitchen Ingredients For the kale and spinach salad 170g/6oz purple and green kale, stems removed and shredded ½ lemon, juice only 1 avocado, peeled and diced 100g/3½oz cherry tomatoes, halved 60g/2¼oz baby spinach 2 tbsp flaked almonds, …

Pink pasta

  By Joss Stone From Saturday Kitchen Ingredients 400g/14oz penne 2 tbsp olive oil, plus a dash 1 onion, chopped 1 garlic clove, finely chopped 400g tin chopped tomatoes 1–2 tbsp tomato purée pinch oregano 50ml/2fl oz double cream 2 tbsp fresh basil, torn 100g/3½oz grated Parmesan or …

Spicy roux pasta

  By Big Zuu From Saturday Kitchen Ingredients 400g/14oz rigatoni 1 litre/1¾ pints full-fat milk 50g/1¾oz unsalted butter 50g/1¾oz plain flour 1 tsp yellow mustard 120g/4¼oz Red Leicester, grated 100g/3½oz cheddar, grated 100g/3½oz mozzarella, grated dash hot sauce pinch ground black pepper pinch ground white pepper …

Garlic and rosemary steak with charred sprouting broccoli

By Anna Haugh From Saturday Kitchen Ingredients For the steak 2 garlic cloves, sliced 1 rosemary sprig, needles picked and chopped 2 tbsp olive oil 2 x 200g/7oz fillet steak For the black garlic purée 1 tbsp olive oil 1 garlic clove 200g/7oz chestnut mushrooms …

Japanese-style spicy miso BBQ sauce

By Angelo Sato From Saturday Kitchen Ingredients 300g/10½oz smoked miso 90g/3¼oz gochujang paste 50ml/2fl oz vegetable oil 3 tbsp soy sauce 20g/¾oz caster sugar 45g/1¾oz honey 20g/¾oz garlic, grated 30g/1oz root ginger, grated 1 small apple, peeled and grated Method Put everything in a saucepan with …

Katsu sando

By Angelo Sato From Saturday Kitchen Ingredients For the white cabbage 60g/2¼oz white cabbage, very thinly sliced For the chicken katsu 60g/2¼oz cornflour 2 free-range eggs, beaten 150g/5½oz panko breadcrumbs 2 x 100–120g/3½–4½oz chicken thighs, skin removed, boneless and any blood …

Maple, sea salt and chilli chocolate truffles

  By Paul A. Young From Saturday Kitchen Ingredients For the truffles 100ml/3½fl oz maple syrup 1 red chilli, finely diced 1 tsp sea salt flakes 400g/14oz dark chocolate, chopped into small chunks 25g/1oz cocoa powder, for rolling 400g/14oz milk chocolate, for coating For …

Baked Winslade cheese custard with smoked potatoes

By Shauna Froydenlund From Saturday Kitchen Ingredients For the Winslade custard 30g/1oz unsalted butter 1 large banana shallot, peeled and finely sliced 1 garlic clove, sliced 230g/8¼oz Winslade cheese, diced 50g/1¾oz full-fat milk 200ml/7fl oz whipping cream 145g/5¼oz free-range egg yolks 4g fine salt …

Hand-dived scallop and monkfish skewers with potato al forno

By Tim Siadatan From Saturday Kitchen Ingredients For the potato al forno 300g/10½oz Maris Piper potatoes, peeled and cut into 1cm/½in cubes 10 garlic cloves, skin left on ¼ Treviso radicchio or radicchio, cut into 5mm/¼in thick wedges 50g/1¾oz Kalamata olives, stones removed …

Dumplings

By Ching-He Huang From Saturday Kitchen Ingredients For the dumplings 50g/1¾oz smoked tofu, drained, rinsed in cold water and cut into cubes 40g/1½oz firm tofu, drained, rinsed in cold water and crumbled 60g/2¼oz Tenderstem broccoli, stems finely chopped and …

Apple and rosemary tarte tatin with milk ice cream

By Ravneet Gill From Saturday Kitchen Ingredients For the milk ice cream 1.5 litres/2¾ pints full-fat milk 450g/1lb caster sugar 750ml/1¼ pints double cream 75g/2¾oz cornflour pinch fine salt For the pastry 200g/7oz strong white flour, plus extra for dusting ½ …

Venison curry

By Angela Hartnett From Saturday Kitchen Ingredients For the marinade 8 garlic cloves, peeled and grated thumb-sized piece root ginger, peeled and grated 100g/3½oz plain yoghurt 1 tbsp sweet smoked paprika 60g/2¼oz tomato purée For the curry 1kg/2lb 4oz wild venison, diced 25g/1oz …

Mezze

By Angela Hartnett From Saturday Kitchen Ingredients For the chicken kebabs 6 boneless, skinless chicken thighs 200g/7oz Greek-style yoghurt 2 tbsp extra-virgin olive oil 2 tsp paprika ½ tsp cumin 1 tsp crushed red pepper flakes 1 lemon, zest and 2 tbsp juice 5 garlic cloves, …

Seafood pasta

By Angela Hartnett From Saturday Kitchen Ingredients 250g/9oz dried pasta, any shape you like 2 tbsp olive oil 1 garlic clove, finely chopped 1 shallot, finely chopped 100ml/3½fl oz white wine 1 pinch saffron 100g/3½oz mussels 100g/3½oz clams 100g/3½oz raw prawns 100g/3½oz squid, chopped 1 tbsp chopped chervil …