Roast chicken with artichoke chips and béarnaise sauce

By Matt Tebbutt From Saturday Kitchen Ingredients For the braised chicken legs 2 chicken legs 20 garlic cloves 1 tarragon sprig 1 parsley sprig 2 bay leaves 150ml/5fl oz vermouth pinch nutmeg 6 celery sticks, roughly chopped 2 tbsp olive oil salt and freshly ground black pepper For the roast …

Jerusalem artichoke and black truffle risotto

By Andi Oliver From Saturday Kitchen Ingredients For the caramelised artichokes and purée 1kg/2lb 4oz Jerusalem artichokes, peeled and chopped into 1in/2cm pieces 25g/1oz butter salt and freshly ground black pepper For the Jerusalem artichoke crisps vegetable oil, for deep-frying …

Brown shrimp and artichoke tagliatelle

By Theo Randall From Saturday Kitchen Ingredients 3 small violet artichokes small handful flatleaf parsley, leaves picked, stalks roughly chopped 2 tbsp olive oil 1 garlic clove, roughly chopped 1 sprig fresh thyme 100ml/3½fl oz white wine 200g/7oz fresh tagliatelle 50g/1¾oz unsalted butter 150g/5½oz brown shrimps, peeled …

Potato, artichoke, black pudding and brie torte with sautéed kale

col type=”one-fourth”] Preparation time 30 mins to 1 hour [/col] By Matt Tebbutt From Saturday Kitchen Ingredients For the potato dauphinoise 1 garlic bulb 250ml/9fl oz full-fat milk 250ml/9fl oz double cream 100g/3½oz unsalted butter, plus extra for greasing 2 sprigs fresh thyme …

Tuna tartare with deep-fried artichokes and a raw artichoke salad

By Matt Tebbutt From Saturday Kitchen Ingredients For the tuna tartare 300g/10½oz sushi-grade tuna, cut from the loin, sliced as thinly as possible 1 lemon, juice only 2 tbsp olive oil 50g/1¾oz Parmesan, grated or shaved salt For the raw …

Sole fillets and black pudding with Jerusalem artichoke purée

By Matt Tebbutt From Saturday Kitchen Ingredients For the Jerusalem artichoke purée 4 tbsp olive oil 600g/1lb5oz Jerusalem artichokes, peeled and sliced 2 garlic cloves, sliced 2 fresh thyme sprigs, leaves separated 200ml/7fl oz vegetable stock splash of milk 1 bay leaf 1 tbsp olive oil For …

Chicken, confit fennel and artichoke, lemon and tarragon terrine

Preparation time overnight Cooking time over 2 hours Serves Serves 6–8 By Matt Tebbutt From Saturday Kitchen Ingredients 4 chicken legs 1 tbsp olive oil 300ml/10fl oz duck fat ½ fennel bulb 3 globe artichokes, trimmed and chokes removed 2 garlic bulbs 1 lemon, zest only …