Onion bhaji with purple sprouting broccoli and poached eggs

By Frederick Forster From Saturday Kitchen Ingredients For the wild garlic pesto 60g/2¼oz pine nuts 130g/4¾oz wild garlic 30g/1oz Parmesan, grated 100ml/3½fl oz olive oil salt and freshly ground black pepper For the onion bhaji 175g/6oz onions, finely sliced 120g/4½oz plain flour 120g/4½oz …

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 …

Cullen skink with quails’ eggs and scallops

By Matt Tebbutt From Saturday Kitchen Ingredients 400ml/14fl oz milk 300g/10½oz undyed smoked haddock 25g/1oz butter 1 onion, diced 1 potato, peeled and diced 50ml/2fl oz dry vermouth 250ml/9fl oz fish stock 100ml/3½fl oz double cream 2 tbsp vegetable oil 6 queen or medium-sized scallops, …

Gooseberry and tomato brioche with bacon and eggs

By Matt Tebbutt From Saturday Kitchen Ingredients For the brioche 150g/5½oz strong bread flour 10g/1/3oz dried yeast 1 tsp caster sugar 2 free-range eggs, beaten 100g/3½oz butter 1 free-range egg yolk, beaten For the topping 6 cape gooseberries, halved 4 cherry tomatoes, halved …

Crisp pork belly with deep-fried quail’s eggs and brown sauce

By Matt Tebbutt From Saturday Kitchen Ingredients For the pork belly and fried eggs 1kg/2lb 4oz piece pork belly, skin removed and reserved 250ml/9fl oz white wine 100ml/ 3½ fl oz cider vinegar 1 bunch fresh thyme 1 bulb garlic 2 bay …

Gypsy eggs

By Paul Ainsworth From Saturday Kitchen Ingredients 110g/3½oz cooking chorizo, finely chopped 2 banana shallots, finely chopped 1 clove garlic, finely chopped 2 tsp sherry vinegar 300g/10½oz chunky passata 15g/½ oz kale, stems removed, roughly chopped 75g/2¾oz cooked cannellini beans (tinned is fine) 8 free-range eggs …

Grilled mackerel with brown butter potatoes and boiled eggs

By Niklas Ekstedt From Saturday Kitchen Ingredients 4 mackerel fillets 8–12 baby new potatoes 4 eggs ½ pointed cabbage, leaves cut into 3cm/1¼in squares 4 tbsp butter 1 bunch chives, snipped 1 tbsp chopped red onion 2 tbsp capers 3 tbsp wholegrain mustard 4 tbsp soured cream 1 …

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 …

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, …

Cheese and ham waffles with hollandaise sauce and poached eggs

By Donal Skehan From Saturday Kitchen Ingredients For the hollandaise sauce 2 large free-range egg yolks 150g/5½oz cold butter, cut into cubes ½ lemon, juice only 2 tbsp chopped chives sea salt For the cheese and ham waffles 250g/9oz plain flour 1 …

Duck eggs en cocotte with wild mushrooms and Gruyère

By Daniel Doherty From Saturday Kitchen Ingredients For the eggs en cocotte butter, for greasing 1 tbsp olive oil 2 shallots, finely chopped 1 sprig fresh thyme ½ garlic clove, finely chopped 1 bay leaf handful wild mushrooms, cut into 2cm/3/4in pieces 100ml/3½fl oz …

Smoked haddock broth with deep-fried eggs and chorizo oil

By Matt Tebbutt From Saturday Kitchen Ingredients For the deep-fried eggs 150g/5½oz spreadable chorizo paste, or blended chorizo 2 hard-boiled free-range eggs, cooled and shelled 2 free-range eggs, beaten 50g/1¾oz plain flour 100g/3½oz panko breadcrumbs salt and freshly ground black pepper …