Mackerel croquettes with herby couscous

By Matt Tebbutt From Saturday Kitchen Ingredients For the béchamel 250–300ml/9–10fl oz full-fat milk (or any milk) 1 bay leaf 1 garlic clove 2 thyme sprigs (or dried thyme or any other herb) 30g/1oz unsalted butter 50g/1¾oz plain flour 100g/3½oz strong cheddar, grated (or any hard cheese) 1 …

Halibut with potato croquettes and fried shiitake mushrooms

By Gary O’Hanlon From Saturday Kitchen Ingredients For the croquettes 2 Maris Piper potatoes, baked with the skin on 4 tomatoes, skinned, deseeded and finely chopped 1 tbsp red onion, finely chopped 4 leaves of basil, thinly sliced 150g/5½oz plain flour …

Truffled potato croquettes with Dover sole

By Matt Tebbutt From Saturday Kitchen Ingredients For the croquettes 800g/1lb 12oz potatoes, peeled and cut into chunks ½ truffle, finely chopped 2 tbsp truffle oil 50g/1¾oz Parmesan, grated 2 free-range egg yolks 60g/2¼oz salted butter 100g/3½oz plain flour 2 free-range eggs, beaten …

Pea and lovage croquettes with asparagus tips and herb salad

Lovage adds an intense celery-like flavour to dishes and is featured here in the croquettes and in the salad. By Rosie Birkett From Saturday Kitchen Ingredients For the asparagus 200g/7oz asparagus 1 lemon, juice only 2 tbsp olive oil salt …

Chilli cheese croquettes with tomato cumin sauce and rocket and watercress salad

Ingredients For the chilli cheese croquettes 1kg/2lb 2oz King Edward potatoes, peeled and cut into chunks 2 garlic cloves, peeled 3-4 tbsp olive oil 75g/3oz cheddar cheese (preferably Ogleshield), cut into 4cm x 1cm/2in x …