Heritage tomato and crab salad with tapenade and herb flatbreads

By Freddie Forster From Saturday Kitchen Ingredients For the tapenade and herb flatbreads 200g/7oz strong white flour ¼ tsp sea salt flakes 7g sachet dried yeast 180ml/6fl oz warm water 1 tbsp olive oil 3 tbsp black olive tapenade handful finely chopped …

Courgette stalk “pasta” with hazelnut and herb pesto and Alpine cheese

By Tommy Banks From Saturday Kitchen Ingredients 100g/3½oz toasted hazelnuts 100g/3½oz mixed herbs (such as bronze fennel, lemon balm, anise hyssop, nasturtium leaves, basil) 2 tbsp rapeseed oil 50g/1¾oz lemon verbena leaves 6 courgette stalks approx. 50cm/20in in length, stringy parts removed, cut …

Potato, ricotta and herb dumplings with walnut and pul biber butter

By Sabrina Ghayour From Saturday Kitchen Ingredients For the dumplings 750g/1lb 10oz potatoes 500g/1lb 2oz ricotta cheese, drained well 2 free-range eggs 1 small bunch (about 30g/1oz) dill, finely chopped 50g/1¾oz ‘00’ flour light olive oil, …

Kefir and herb barbecued chicken with Korean carrots

By Olia Hercules From Saturday Kitchen Ingredients For the kefir and herb barbecued chicken 1 tbsp sunflower oil 60g/2¼oz fresh coriander, roughly chopped 60g/2¼oz fresh flatleaf parsley, roughly chopped 250g/9oz kefir or natural yoghurt 75g/2½oz clear honey 2 tsp piri piri sauce …

Pea and lovage croquettes with asparagus tips and herb salad

Lovage adds an intense celery-like flavour to dishes and is featured here in the croquettes and in the salad. By Rosie Birkett From Saturday Kitchen Ingredients For the asparagus 200g/7oz asparagus 1 lemon, juice only 2 tbsp olive oil salt …

Sea bass with quinoa and herb salad, coriander mayonnaise and crispy onions

Delicious fish like sea bass is best cooked simply, but push the boat out with crisp onion rings, homemade mayo and a super salad. Ingredients For the herby salad 1 bunch baby turnips 1 bunch …

Deep-fried soft-boiled egg with mushrooms, toasted brioche and herb mayonnaise

For a truly indulgent breakfast, try deep-frying the eggs and making your own tarragon and parsley mayonnaise. Ingredients For the deep-fried soft-boiled egg 2 tbsp white wine vinegar 5 free-range eggs 110g/4oz plain flour 200g/7oz …