Steak tartare with shoestring fries, kidney and cavolo nero

By Matt Tebbutt From Saturday Kitchen Ingredients For the steak tartare 200g/7oz beef rump, sirloin or fillet 20g/¾oz tomato ketchup 1 tbsp snipped fresh chives good splash Worcestershire sauce 1 tsp Dijon mustard good few drops Tabasco 1 tbsp baby capers …

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 …

Roast kidney with celeriac purée and truffle vinaigrette

By Matt Tebbutt From Saturday Kitchen Ingredients For the kidneys 1 whole veal or beef kidney in suet, cleaned and fat trimmed 1 tbsp vegetable oil 3 garlic cloves 1 bay leaf 2 thyme sprigs 50g/1¾oz butter 1 tbsp Armagnac brandy 2 tbsp dark veal or beef stock …

Lamb loin stuffed with kidney, liver and an olive sauce

By Matt Tebbutt From Saturday Kitchen Ingredients 100g/3½oz black olive tapenade 1 lamb’s kidney, cleaned and diced 55g/2oz lamb’s liver, cleaned and diced 1 tsp chopped fresh tarragon 6 slices (about 55g/2oz) Bayonne ham 1 whole lamb loin (about 500g/1lb 2oz), boned and trimmed …

Roast veal kidney with gingerbread crumb, caramelised shallots and creamy polenta

Preparation time less than 30 mins Cooking time 1 to 2 hours Serves Serves 2 By Michel Roux Jr. From Saturday Kitchen Ingredients For the polenta 150ml/5fl oz milk 150g/5½oz fine polenta 50g/1¾oz unsalted butter, …