Fragrant pork broth with kidney and liver

By Matt Tebbutt From Saturday Kitchen Ingredients For the pork broth 1kg/2lb 4oz pork bones 1 litre/1¾ pints chicken stock 5cm/2in piece galangal 2 garlic cloves 3 bird’s-eye chillies 1 tbsp Thai fish sauce For the toppings 200g/7oz daikon, roughly chopped 4 Tenderstem broccoli spears 6 oyster mushrooms …

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 …