Warm chocolate mousse with mint chocolate chip ice cream and chocolate crumble

By Glynn Purnell From Saturday Kitchen Ingredients For the mint chocolate chip ice cream 475ml/18fl oz whipping cream 400ml tin condensed milk ½ tsp peppermint essence 5 drops green food colouring 175g/6oz dark chocolate (70% cocoa solids), chopped into small pieces …

Pork cheeks with orecchiette, broad beans, peas and mint

By Jason Atherton From Saturday Kitchen Ingredients For the pork cheeks 2 tbsp olive oil 4 pork cheeks, trimmed 1 large onion, finely chopped 1 large carrot, peeled and finely chopped 5 cloves 1 star anise 1 white peppercorn 50ml/2fl oz sherry vinegar 2 tbsp tomato purée …

Marinated lamb chops with a coriander and mint vinaigrette

By Wolfgang Puck From Saturday Kitchen Ingredients For the marinated lamb chops 225ml/8fl oz mushroom soy sauce 225ml/8fl oz mirin 600g/1lb 5oz lamb chops Asian-style salad of rocket, grated daikon and grated carrot, to serve For the coriander and mint vinaigrette …

Keralan kozhi kuttan with lime and coriander rice and mint raita

By Maunika Gowardhan From Saturday Kitchen Ingredients For the Keralan kozhi kuttan ½ tsp ground turmeric 2 tbsp Greek-style yoghurt, lightly whisked 800g/1lb 12oz whole chicken, skinned and jointed 3 tbsp vegetable oil 2 green bird’s-eye chillies, slit lengthways 1 onion (approximately 170g/6oz), thinly …

Roast spiced chicken thighs with red lentils and mint yoghurt

By Glynn Purnell From Saturday Kitchen Ingredients For the chicken 2 tbsp fenugreek seeds 1 cinnamon stick 2 tbsp mustard seeds 1 clove 1 tbsp coriander seeds 2 tbsp cumin seeds 4 skinless, boneless chicken thighs 1 tbsp vegetable oil knob of butter For the red lentils 1 …

Harrissa lamb with cumin-fried padron peppers and peach, feta and mint salad

By Sabrina Ghayour From Saturday Kitchen Ingredients 2kg/4lb 8oz leg of lamb sea salt and freshly ground black pepper For the marinade 200g/7oz Greek-style plain yoghurt 4 tsp fenugreek seeds, dry-toasted and crushed 3 tbsp rose harissa 3 kaffir lime leaves 2 tsp …

Harissa baked sea bass with baby potatoes, mint salsa and Mediterranean salad

By Donal Skehan  From Saturday Kitchen Ingredients For the harissa baked seabass with baby potatoes 400g/14oz baby potatoes, halved 150g/5½oz cherry tomatoes, halved 6 spring onions, trimmed and halved olive oil, for drizzling 6 tbsp harissa paste 4 small sea bass fillets, skin scored …

Saddle of hogget with dauphinoise potatoes, parsnips and mint sauce

Ingredients For the hogget 1.5kg/3lb 4oz boned-out ready-stuffed saddle of hogget salt and freshly ground black pepper 1 tbsp olive oil 1 onion, roughly chopped For dauphinoise potatoes 900g/2lb King Edward potatoes, peeled and sliced …

Hot chocolate fondants with summer berries and mint froth

Ingredients For the fondants 190g/7oz dark chocolate, at least 60 per cent cocoa solids 100g/3½oz butter, softened 35g/1oz ground almonds 2 large free-range eggs, separated 35g/1oz cornflour 85g/3oz caster sugar 3 plain chocolate truffles For …

Mint-stuffed lamb shoulder with boulangère potatoes and mint sauce

The juices from slowly roasting lamb drip into potatoes and onions in this hearty dinner, served with a sharp mint sauce. Ingredients For the mint-stuffed lamb shoulder 25g/1oz butter 75g/2½oz onion, finely chopped 2 garlic …