Roast guinea fowl, boudin blanc, black cabbage and chestnuts

By Matt Tebbutt From Saturday Kitchen Ingredients For the guinea fowl 1 guinea fowl crown 1 bunch thyme 1 head garlic 1 bay leaf splash madeira wine 20g/¾oz butter 100ml/3½fl oz dark chicken stock For the boudin blanc splash olive oil 2 shallots, finely chopped 1 garlic clove, finely …

Slow cooked pork ribs with braised monkfish and pickled cabbage

By Matt Tebbutt From Saturday Kitchen Ingredients For the ribs 500ml/18fl oz dark chicken stock 1 star anise small bunch thyme 1 bay leaf 1 garlic bulb 1 carrot, peeled and finely chopped 1 onion, finely chopped 3 sticks celery, finely chopped dash sherry vinegar 1 rack pork ribs …

Bacon chop with hispi cabbage, lovage and a parsley sauce

  By Angela Hartnett From Saturday Kitchen Ingredients 2 bacon chops 2 tsp finely chopped thyme leaves 4 juniper berries, crushed 2 tbsp olive oil 75g/2½oz unsalted butter 1 onion, finely chopped 1 Bramely apple, peeled and finely chopped 1 hispi cabbage, shredded 150ml/5fl oz chicken stock 1 …

Pickled herring with dill potatoes and a red cabbage salad

By Angela Hartnett From Saturday Kitchen Ingredients For the pickled herring 350ml/12fl oz cider vinegar 12 allspice berries 12 black peppercorns 6 bay leaves 1 tbsp demerara sugar 1 orange, zest and juice 1 red onion, thinly sliced 6 x herring, filleted For the red …

Pan-fried calf’s liver, grilled baby leeks and creamed cabbage

By Glynn Purnell From Saturday Kitchen Ingredients ½ savoy cabbage, shredded 3 tbsp olive oil knob of butter ½ onion, thinly sliced ½ carrot, peeled and thinly sliced ¼ celeriac, peeled and thinly sliced 350ml/12fl oz double cream 6 slices calf’s liver 4 baby leeks, cut …

Pan-fried red mullet with rosemary and a cabbage salad

By Marianna Leivaditaki From Saturday Kitchen Ingredients For the cabbage salad ½ small white cabbage, thinly sliced using a mandolin ½ small red cabbage, thinly sliced using a mandolin 3 carrots, thickly grated small bunch white grapes, preferably sultana grapes, halved handful …

Venison, coconut-curried pumpkin and mustard cabbage

By Peter Gordon From Saturday Kitchen Ingredients 4 x 150g/5½oz venison loin or leg steaks ¼ small Savoy cabbage (250g/9oz) core removed and thinly shredded 1 tbsp English mustard 3 tbsp cider vinegar or other white vinegar 1 tsp caster sugar 1 tsp salt 500g/1lb 2oz pumpkin, peeled, …

Seared salmon, with creamed barley, savoy cabbage and horseradish

A Nordic-inspired barley risotto topped with pickled onions, cabbage and fragrant seared salmon. By Niklas Ekstedt From Saturday Kitchen Ingredients For the savoy cabbage ½ savoy cabbage 1 tbsp vegetable oil salt For the pickled …