Dover sole fillets with salsify, oysters and caviar

By Matt Tebbutt From Saturday Kitchen Ingredients For the sauce 100g/3½oz unsalted butter 2 shallots, peeled and finely chopped 200ml/7fl oz Sauternes or other French sweet wine 100ml/3½fl oz light chicken stock 100ml/3½fl oz fish stock 100ml/3½fl oz double cream 1 tsp caviar …

Salmon fillets with broad bean and pecorino mousse, stuffed tomatoes and potatoes

Equipment: you will need: a food processor. By Eleonora Galasso From Saturday Kitchen Ingredients For the potatoes drizzle extra virgin olive oil 2.5kg/5lb 8oz King Edward or other floury potatoes, cut into 2.5cm/1in pieces handful …

Sole fillets and black pudding with Jerusalem artichoke purée

By Matt Tebbutt From Saturday Kitchen Ingredients For the Jerusalem artichoke purée 4 tbsp olive oil 600g/1lb5oz Jerusalem artichokes, peeled and sliced 2 garlic cloves, sliced 2 fresh thyme sprigs, leaves separated 200ml/7fl oz vegetable stock splash of milk 1 bay leaf 1 tbsp olive oil For …