Pork potsticker dumplings with fried eggs and crispy chilli oil

By Andrew Wong From Saturday Kitchen Ingredients For the stock 1.2 litres/2 pints chicken stock 1 thumb-sized piece ginger, sliced 4 spring onions, roughly chopped 2 x 12g gelatine sachets or 2 gelatine leaves For the dumplings 600g/1lb 5oz pork mince ½ tsp chicken stock powder …

Fillet steak with lobster tail, anchovy and tarragon dressing and crispy shallots

By Matt Tebbutt From Saturday Kitchen Ingredients For the dressing 10 anchovy fillets, finely chopped 2 shallots, finely chopped 2 tbsp red wine vinegar 4 tbsp olive oil 1 garlic clove, crushed 1 tsp Dijon mustard 1 tbsp finely chopped fresh tarragon For …

Creole spiced squash with molasses chicken, crispy chickpeas and coconut rice

By Shivi Ramoutar From Saturday Kitchen Ingredients For the Creole seasoning 1 tbsp cumin seeds 1 tsp fennel seeds ¼ tbsp black peppercorns 1½ tbsp sea salt 2 tsp oregano ½ tbsp cayenne pepper ½ tbsp paprika 1½ tsp onion granules 1½ tsp garlic granules ¼ tsp turmeric For …

Sticky prawns and cured salmon with fragrant vegetables and crispy shallots

By Matt Tebbutt From Saturday Kitchen Ingredients For the salmon 1 tbsp fine salt 1 tbsp caster sugar 300g/10½oz sushi grade salmon For the salad 1 cucumber, thinly sliced 1 fennel bulb, core removed, thinly sliced 3 spring onions, thinly sliced 1 …

Crispy lamb belly with hot cakes and spiced feta

By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb 500ml/18fl oz goose or duck fat 400g/14oz lamb belly salt and freshly ground black pepper For the feta 50g/1¾oz feta pinch sumac pinch cumin 1 tsp fresh mint, finely chopped 2 cherry tomatoes, roughly chopped 1 spring …

Pan-fried cod with roast potatoes, spinach and crispy eggs

By Andi Oliver From Saturday Kitchen Ingredients For the roast potatoes and spinach 500g/1lb 2oz Jersey Royal potatoes, scrubbed and halved 4 tbsp vegetable oil 400g/14oz baby spinach salt For the summer herb velouté 50g/1¾oz unsalted butter ½ onion, finely chopped 250ml/9fl …

Grilled scallop, sea spaghetti and crispy scales

  By Brad Carter From Saturday Kitchen Ingredients 1 7cm/2¾ in piece kelp seaweed 10 scallop roes (ask your fishmonger) 1 tbsp light soy sauce 150g/5½oz sea spaghetti, or seaweed 300ml/10fl oz grapeseed oil red mullet fish scales, dried (ask your fishmonger) 2 large …

Venison with winter vegetables, crispy seaweed and parsley

By Glynn Purnell From Saturday Kitchen Ingredients 1 tbsp olive oil, for frying 300g/10½oz smoked pancetta, cut into cubes 12 baby onions 3 salsify, peeled and cut into cubes 325ml/11fl oz port 500ml/18fl oz red wine 1 tbsp caster sugar 1 tbsp redcurrant jelly 8 venison loin …

Crispy pork covered squid with fennel salad and mustard mayonnaise

By Glynn Purnell From Saturday Kitchen Ingredients For the mustard mayonnaise 3 large free-range egg yolks 1 tsp Dijon mustard 2 tsp white wine vinegar 400ml/14fl oz sunflower oil ground ginger, to taste sea salt For the fennel salad 1 fennel bulb, quartered, …

Crispy chicken thighs with avocado, chargrilled asparagus, chorizo and aioli

By Stephen Terry From Saturday Kitchen Ingredients For the crispy chicken thighs 60g/2¼oz sea salt 1 small dried red chilli 2 garlic cloves, crushed 4 large chicken thighs, boneless, skin on 1 tbsp vegetable oil …

Warm onion tart with crispy tripe and parsley dressing

By Matt Tebbutt From Saturday Kitchen Ingredients For the crispy tripe 1kg/2lb 4oz beef tripe, cleaned 700ml/1¼ pints chicken stock 1 red chilli 100g/3½oz plain flour ¼ tsp cayenne pepper ¼ tsp sweet smoked paprika 1 tsp malt vinegar salt and freshly ground black pepper …

Poached veal rump, braised lentils and crispy onions

Preparation time less than 30 mins Cooking time 1 to 2 hours Serves Serves 4 By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp olive oil 1.5kg/3lb 5oz veal rump fillet 375ml/13fl oz white wine 250g/9oz butter 500ml/18fl oz veal stock 1 head garlic, …