Sweet potato gnocchi with caper sauce and warm halloumi

By Matt Tebbutt From Saturday Kitchen Ingredients For the gnocchi 1 sweet potato 3 free-range egg yolks 25–50g/1–1¾oz plain flour (optional) salt and freshly ground black pepper For the caper sauce knob of butter 1 shallot, finely chopped 50ml/2fl oz white wine 2 …

Sea bream with a sweetcorn, caper and pine nut dressing

By Bryn Williams From Saturday Kitchen Ingredients 30g/1oz sultanas 200g/7oz unsalted butter 30g/1oz pine nuts ½ lemon, juice only 100g/3½oz cooked sweetcorn 2–3 tbsp capers 1 tsp finely chopped thyme leaves 1 tbsp vegetable oil 4 sea bream fillets small handful coriander, torn salt and freshly ground black pepper …

Smoked mozzarella stromboli with a tuna, tomato and caper salad

By Matt Tebbutt From Saturday Kitchen Ingredients For the bread 500g/1lb 2oz strong white flour, plus extra for dusting 2 tbsp dried yeast 1 tbsp olive oil pinch salt For the tuna mayonnaise 1 free-range egg 1 lemon, juice only 1 garlic clove, …

Goats’ cheese ravioli, spiced cauliflower and quails’ eggs with a caper and sultana dressing

By Frederick Forster From Saturday Kitchen Ingredients 4 quails’ eggs For the ravioli 500g/1lb 2oz ‘00’ flour, plus extra for dusting 4 free-range egg yolks 2 tbsp olive oil, plus extra for cooking 1 free-range egg, beaten 225g/8oz soft goats’ cheese, …

Fried sand dabs with horseradish mousse and caper salad

By Matt Tebbutt From Saturday Kitchen Ingredients For the horseradish mousse 165ml/5½fl oz double cream 1 tbsp chopped fresh dill 1 tsp caster sugar 1 gelatine leaf 1 lemon, juice only 4 tbsp grated fresh horseradish salt and freshly ground black pepper For the caper …

Breaded chicken escalope, caper sauce, sautéed courgettes and cherry tomatoes

Ingredients 4 corn-fed chicken breasts, boneless and skinless salt and freshly ground black pepper 75g/3oz plain flour 2 free-range eggs 60g/2½oz Japanese breadcrumbs For the caper sauce 2 tbsp olive oil 50g/2oz butter 1 banana …

Pan-fried Dover sole with a shrimp and caper butter sauce and wilted spinach

Surprise yourself and create this classic restaurant dish easily at home. Look for a nut-brown colour in the butter (beurre noisette) before squeezing in the lemon juice to lock in the colour and flavour. Ingredients …