Deep-fried whelks and cockles in a basket with beetroot ketchup

By Michel Roux Jr. From Saturday Kitchen Ingredients For the beetroot ketchup 1 tbsp olive oil 30g/1oz unsalted butter 1 shallot, finely chopped 1 garlic clove, finely chopped 3 cooked beetroots, peeled and finely chopped 220ml/8fl oz water 2 tbsp brown sugar 3 tbsp …

Monkfish cheeks and crisps with a ketchup dressing and tarragon mayonnaise

Equipment: You will need a spiralizer to make this recipe. See our review of the best spiralizers    By Ian Orr From Saturday Kitchen Ingredients For the monkfish cheeks 8 monkfish cheeks, trimmed (ask your fishmonger to do this) …