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 …