Charred leeks, trout roe and venison with fried potatoes

By Niklas Ekstedt From Saturday Kitchen Ingredients For the air-dried venison 200g/7oz salt 400g/14oz piece venison loin For the charred leek cream 200ml/7fl oz double cream 1 leek, charred on a gas flame 2 tbsp lemon juice salt For the fried potatoes …

Burnt grain dumplings, wild leeks and sheep’s curd

By Pam Brunton From Saturday Kitchen Ingredients 4 small brown onions, unpeeled 2 whole wild leeks, roots intact 150g/5½oz sourdough breadcrumbs 55g/2oz unsalted butter 1 garlic clove 100g/3½oz fresh sheep’s curd cheese or ricotta 1 lemon, zest only 100g/3½oz hard sheep’s cheese, finely grated 1 tsp nigella seeds …

Red mullet, leeks and bone marrow-stuffed potatoes

By Amandine Chaignot From Saturday Kitchen Ingredients 500g/1lb 2oz baby potatoes 4 bone marrow bones, cut into 5cm/2in length 1 bunch fresh chives 1 tsp vegetable oil 100g/3½oz butter 1 shallot, finely chopped 1 bunch thyme 1 head garlic 4 red mullet, prepped, setting aside bones and …

Pan-fried calf’s liver, grilled baby leeks and creamed cabbage

By Glynn Purnell From Saturday Kitchen Ingredients ½ savoy cabbage, shredded 3 tbsp olive oil knob of butter ½ onion, thinly sliced ½ carrot, peeled and thinly sliced ¼ celeriac, peeled and thinly sliced 350ml/12fl oz double cream 6 slices calf’s liver 4 baby leeks, cut …

Barbecued turbot and leeks, girolles and fresh almonds

By Jun Tanaka From Saturday Kitchen Ingredients For the pickled cucumber 1 cucumber, peeled, deseeded and finely chopped 120g/4½oz caster sugar 175g/6oz rice vinegar For the lemon butter 250g/9oz unsalted butter, softened 1 tbsp Dijon mustard 1 lemon, zest and juice 1 garlic clove, crushed …

Double-baked mushroom soufflé with mushrooms, shallots and baby leeks

This indulgent twice-baked soufflé is just the ticket for a spot of sophisticated comfort food. Ingredients For the mushrooms and shallots 75g/2½oz unsalted butter 1 tbsp olive oil 2 shallots, peeled and left whole 100g/3½oz …