Fillet of beef with boxty, carrot purée and kale

By Anna Haugh From Saturday Kitchen Ingredients For the beef 200ml/7fl oz buttermilk 2 rosemary sprigs 2 x 200g/7oz fillet of beef For the carrot purée 300g/10½oz carrots, peeled and finely chopped 30g/1oz cumin seeds wrapped in a square of muslin cloth 200ml/7fl …

Carrot salad with yoghurt and cinnamon

By Yotam Ottolenghi From Saturday Kitchen Ingredients 1kg/2lb 4oz long, thin baby carrots, unpeeled but scrubbed and stalk trimmed to about 3cm/1¼in 3 tbsp olive oil 1½ tbsp cider vinegar 1 tsp honey 1 garlic clove, crushed pinch ground cinnamon 125g/4½oz Greek-style yoghurt 60g/2¼oz crème fraîche …