Fried courgettes with goats’ cheese, almonds and truffle honey

By Matt Tebbutt From Saturday Kitchen Ingredients 100g/3½oz strong soft goats’ cheese, such as Ragstone 1 tbsp mascarpone 2 sprigs thyme, leaves picked 50g/1¾oz almonds, toasted vegetable oil, for deep-frying 100g/3½oz 00 flour 50g/1¾oz semolina 200ml/7fl oz whole milk 4 small courgettes, with …

Barbecued turbot and leeks, girolles and fresh almonds

By Jun Tanaka From Saturday Kitchen Ingredients For the pickled cucumber 1 cucumber, peeled, deseeded and finely chopped 120g/4½oz caster sugar 175g/6oz rice vinegar For the lemon butter 250g/9oz unsalted butter, softened 1 tbsp Dijon mustard 1 lemon, zest and juice 1 garlic clove, crushed …

Warm salad of sprouting broccoli, morels and duck egg with cashew milk and almonds

A starter for four combining the flavours of roasted nuts, earthy mushrooms and soft poached duck egg. By Phil Howard From Saturday Kitchen   Ingredients 150g/5½oz cashews 4 duck eggs 50g/1¾oz butter 8 large morels, …