Baked scallops, pickled crown prince squash and winter broth

By Tommy Banks From Saturday Kitchen Ingredients For the baked scallops 2 extra-large hand dived scallops, prepared by your fishmonger 1 clean scallop shell, opened 20g/¾oz unsalted butter 20g/¾oz apple juice flaked sea salt For the pickled crown prince 200g/7oz …

Smoked trout with a tomato, lime and ginger broth

By Matt Tebbutt From Saturday Kitchen Ingredients 10 beef tomatoes, roughly chopped 2 fresh lime leaves 5cm/2in piece fresh ginger 2 tbsp fresh samphire, tips picked 50g/1¾oz broad beans, double podded 3 spears asparagus, tips only 2 tomatoes, diced 2 x 200g/7oz hot smoked …

Fragrant pork broth with kidney and liver

By Matt Tebbutt From Saturday Kitchen Ingredients For the pork broth 1kg/2lb 4oz pork bones 1 litre/1¾ pints chicken stock 5cm/2in piece galangal 2 garlic cloves 3 bird’s-eye chillies 1 tbsp Thai fish sauce For the toppings 200g/7oz daikon, roughly chopped 4 Tenderstem broccoli spears 6 oyster mushrooms …

Stuffed squid with crab in a lemongrass broth

By Matt Tebbutt From Saturday Kitchen Ingredients For the broth 500ml/18fl oz chicken stock 2 lemongrass sticks, roughly chopped 1cm/½in fresh root ginger, peeled and finely chopped 1 tbsp chopped fresh coriander stalks 6 cherry tomatoes, roughly chopped 4 lime leaves 2 tsp tamarind paste 2 crab shells 2 …

Tiger prawn noodle broth with prawn balls and deep-fried egg

By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn balls 6 raw king prawns, heads and shells removed, finely chopped 1 prepared raw squid, very finely chopped 1 tbsp chopped fresh coriander 1 red chilli, finely chopped 2 tsp Thai fish …

Green peppercorn and lemongrass coconut broth

By Anna Jones From Saturday Kitchen Ingredients 4 tbsp coconut oil thumb-size piece fresh root ginger (about 50g/1¾oz), or to taste, peeled and roughly chopped 2 garlic cloves, peeled 1–2 small green chillies, or to taste, stems removed 4 spring onions, roughly chopped small …

Smoked haddock broth with deep-fried eggs and chorizo oil

By Matt Tebbutt From Saturday Kitchen Ingredients For the deep-fried eggs 150g/5½oz spreadable chorizo paste, or blended chorizo 2 hard-boiled free-range eggs, cooled and shelled 2 free-range eggs, beaten 50g/1¾oz plain flour 100g/3½oz panko breadcrumbs salt and freshly ground black pepper …

Rack of venison with a cep crust, venison tartare, wild mushrooms and venison broth

By Matt Tebbutt From Saturday Kitchen Ingredients For the broth 500ml/18fl oz light chicken stock 3–4 dried ceps (also known as porcini mushrooms) 500g/1lb 2oz venison bones, chopped and roasted 1 juniper berry 1 sprig thyme 1 garlic clove, peeled and smashed 1 bay leaf For …