Mushroom, chestnut and jamón ibérico wellingtons

By Jose Pizarro From Saturday Kitchen Ingredients For the mushroom, chestnut and jamón ibérico wellingtons 20g/¾oz unsalted butter 2 tbsp olive oil 1 banana shallot, peeled and finely chopped 2 cloves garlic, crushed 200g/7oz seasonal mushrooms, finely chopped 200g/7oz cooked chestnuts, finely chopped …

Ackee and saltfish with potato and plantain röstis

By Andi Oliver From Saturday Kitchen Ingredients For the roasted peppers and onions 1 red pepper, deseeded and thinly sliced 1 green pepper, deseeded and thinly sliced 1 onion, thinly sliced 2 sprigs fresh thyme, leaves picked 2 garlic cloves, thinly sliced ¼ Scotch …

Slow-cooked five-spice pork belly with three-cheese polenta

By Andi Oliver From Saturday Kitchen Ingredients 2 onions, thickly sliced 4 garlic cloves 2 bay leaves 4 whole cloves ¼ star anise 10 whole green cardamom pods 1 cinnamon stick 1 tsp coriander seeds 500g/1lb 2oz pork belly, skin removed and reserved 200ml/7fl oz cider knob of butter 2 tbsp balsamic …

Spiced-rubbed confit chicken leg with Jansson’s temptation, pickled chillies and straw fries

By Andi Oliver From Saturday Kitchen Ingredients 4 chicken legs 4 sprigs fresh thyme small handful fresh oregano leaves pinch green cardamom seeds 1 fat garlic clove, roughly chopped 15g/½oz sea salt flakes pinch coarsely ground black pepper 800g/1lb 12oz goose fat 150ml/5fl oz dry white wine 400ml/14fl oz chicken stock …

Trompetti with chestnut and pancetta sauce

By Gennaro Contaldo From Saturday Kitchen Ingredients 360g/12½oz trompetti pasta 4 tbsp extra virgin olive oil 1 leek, finely chopped 80g/2¾oz pancetta, finely chopped 300g/10½oz cooked chestnuts, roughly chopped 2 rosemary sprigs, leaves picked 140g/5oz mascarpone sea salt and freshly ground black pepper grated pecorino, to serve …

Roast aubergines with jewelled rice and tahini dressing

By Sarit Packer and Itamar Srulovich From Saturday Kitchen Ingredients For the roast vegetables 3 aubergines, halved lengthways 4 tbsp vegetable oil 600g/1lb 5oz butternut squash, peeled and cut into 2cm/¾in cubes 4 spring onions, green parts only, thinly sliced sea …

Carrot salad with yoghurt and cinnamon

By Yotam Ottolenghi From Saturday Kitchen Ingredients 1kg/2lb 4oz long, thin baby carrots, unpeeled but scrubbed and stalk trimmed to about 3cm/1¼in 3 tbsp olive oil 1½ tbsp cider vinegar 1 tsp honey 1 garlic clove, crushed pinch ground cinnamon 125g/4½oz Greek-style yoghurt 60g/2¼oz crème fraîche …

Game pithiviers

By Helena Puolakka From Saturday Kitchen Ingredients For the pithiviers 100g/3½oz hare, diced 50g/1¾oz rabbit, diced 50ml/2fl oz Port 50ml/2fl oz brandy 1 tbsp butter 100g/3½oz chicken livers, cleaned and trimmed 1 wood pigeon, breast meat diced and leg meat removed and chopped 1 pheasant, …

Pan-fried scallops with polenta and braised cime di rapa

By Theo Randall From Saturday Kitchen Ingredients 150g/5½oz polenta bramata or cornmeal 5 tbsp olive oil 300g/10½oz cime di rapa (or other greens such as spinach, chard or kale), stalks sliced into small pieces and leafy tops left whole 1 garlic clove, finely …

Spiced pigeon breasts with sweet potato and parsnip mash and wild mushrooms

By Donal Skehan From Saturday Kitchen Ingredients For the pigeon breasts 1 tsp black peppercorns, crushed 1 tsp coriander seeds, toasted and crushed pinch ground cinnamon pinch ground ginger 4 pigeon breasts 2 tbsp sunflower oil 25g/1oz unsalted butter 1 heaped tbsp redcurrant jelly …

Minute steak with tomato gravy and Aleppo chilli butter

By Josh Katz From Saturday Kitchen Ingredients For the minute steak 1 onion, coarsely grated, plus ½ onion for rubbing 6 tbsp extra virgin olive oil, plus extra for brushing and drizzling 1 tbsp fresh lemon thyme, finely chopped 1 lemon, zest only …

Chinese dumplings with mushrooms and butternut squash

By Glynn Purnell From Saturday Kitchen Ingredients For the dumpling dough 250g/9oz plain flour, plus extra for dusting pinch salt 20ml/¾fl oz olive oil 125ml/4fl oz warm water For the filling ½ butternut squash, peeled drizzle of olive oil 50g/1¾oz butter 150g/5½oz wild …

Deep-fried fennel beignets with lemon mayo and fennel salad

Beignets are the French versions of fritters and can be served sweet or savoury. By Glynn Purnell From Saturday Kitchen Ingredients For the mayonnaise 3 free-range egg yolks 400ml/14fl oz vegetable oil 1 tsp Dijon mustard ½ lemon, juice only 1 …