Spiced pomegranate and orange glazed ham

Showstopping Christmas ham, glazed to sticky perfection. Serve with Donna’s prosciutto-wrapped baby carrots and thyme and champagne roasted parsnips. By Donna Hay From Saturday Kitchen Ingredients 2 cinnamon sticks 4 star anise 250ml/9fl oz fresh orange juice 360g/12½oz brown sugar 60ml/4 tbsp pomegranate molasses …

Pan-fried monkfish with ham and caper stock and saffron potatoes

By Matt Tebbutt From Saturday Kitchen Ingredients For the saffron potatoes 300ml/10fl oz fish stock pinch saffron strands 3 garlic cloves, sliced 3 waxy potatoes, cut into slices 25g/1oz unsalted butter 1 tsp thyme leaves For the stock 2 tbsp olive oil 1 onion, diced 3 celery sticks, …

Poached smoked haddock with spinach, Parma ham and anchovy dressing

By Matt Tebbutt From Saturday Kitchen Ingredients For the poached smoked haddock splash white wine vinegar 2 lemon slices 1 bay leaf 50g/1¾oz unsalted butter 2 natural smoked haddock fillets (about 250g/9oz each), skin on and pin bones removed For the anchovy …