Roasted Jerusalem artichokes with sweetcorn and chanterelles

  By Niklas Ekstedt From Saturday Kitchen Ingredients 500g/1lb 2oz Jerusalem artichokes, washed and cut in half lengthways 1 tbsp vegetable oil 1 corn on the cob, kernels removed 4 tbsp butter 300g/10½oz golden chanterelle mushrooms, cleaned and rinsed 3 …

Globe artichokes stuffed with duck liver a l’orange

By Michel Roux Jr. From Saturday Kitchen Ingredients ½ lemon, juice only 1 globe artichoke, trimmed, turned and hollowed vegetable oil 1 shallot, finely chopped 120g/4½oz duck liver, trimmed and sliced 60ml/2fl oz brandy 1 tbsp caster sugar 1 orange, segmented, and juice squeezed …

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 …

Monkfish with prosciutto, artichokes, capers, parsley and Charlotte potatoes

Preparation time less than 30 mins Cooking time 30 mins to 1 hour Serves Serves 2 By Theo Randall From Saturday Kitchen Best Bites Ingredients 4 Roman (large globe) artichokes 95ml/3½fl oz olive oil 1 …

Baked sea bass with braised baby purple artichokes, asparagus and a white wine foam

Ingredients For the baked sea bass 4 tbsp olive oil 2 whole sea bass, fillets removed, pin boned, skin left on ½ bunch fresh basil For the braised baby purple artichokes and asparagus 8 baby …