Roast hake, cockles in beef sauce, chive butter cream

By James Tanner From Saturday Kitchen Ingredients 300g/10½oz hake fillet, scaled and pin-boned fine salt, for salting 150ml/5fl oz beef stock 150ml/5fl oz red wine 150g/5½oz cockles in shells 1 garlic clove, crushed 1 banana shallot, finely chopped 2 sprigs fresh thyme, crushed 150ml/5fl oz dry white wine 100ml/3½fl oz whipping …

Pork and Chinese chive dumplings with Sichuan chilli oil and black vinegar mayonnaise

By Miles Kirby From Saturday Kitchen Ingredients For the pork and Chinese chive dumplings 250g/9oz pork mince 10g/1/3oz ginger, grated 10g/1/3oz garlic, grated 15g/½oz spring onion, thinly sliced 2 tsp soy sauce 2 tsp fish sauce pinch cracked black pepper pinch salt 15g/½oz Chinese chives 18 …

Blow-torched mackerel with blini, warm pickled beetroot and chive crème fraîche

Preparation time 30 mins to 1 hour Cooking time 30 mins to 1 hour Serves Serves 4 Cooking the mackerel with a blow-torch gives a lovely charred flavour without overcooking the flesh. By Tom Kerridge …

Buttermilk crumpets with black pudding, poached egg, and bacon and chive hollandaise

The perfect brunch for the morning after. You could make the crumpets in advance and lightly grill them just before serving. Ingredients For the crumpets 225g/8oz plain flour 1 x 7g sachet dried fast-action yeast …