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 …

Globe artichokes stuffed with duck liver a l’orange

By Michel Roux Jr. From Saturday Kitchen Ingredients ½ lemon, juice only 1 globe artichoke, trimmed, turned and hollowed vegetable oil 1 shallot, finely chopped 120g/4½oz duck liver, trimmed and sliced 60ml/2fl oz brandy 1 tbsp caster sugar 1 orange, segmented, and juice squeezed …

Quinoa tartelette with aubergine, chicken liver and kale

By Michel Roux Jr. From Saturday Kitchen Ingredients 2 aubergines 2½ tbsp olive oil, plus extra for greasing 300g/10½oz quinoa 1 free-range egg, beaten 4 salted anchovies 1 tsp butter 6 chicken livers, trimmed 55g/2oz kale leaf salad ½ tsp ground turmeric 1 lemon, juice only …

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 …

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 …

Chicken liver and basil pâté with chutney and wholemeal bread

Ingredients 1kg/2¼lb chicken livers, cleaned and trimmed but left whole Cognac 2 cloves garlic, finely chopped handful fresh basil leaves, torn, plus a couple whole leaves to garnish salt and freshly ground black pepper 350g/12oz …