Rack of lamb with ragout of summer vegetables and mint hollandaise

By Matt Tebbutt From Saturday Kitchen Ingredients For the rack of lamb 2 tbsp olive oil 1 x 8-bone rack of lamb, fat scored 1 sprig rosemary 2 garlic cloves, peeled and left whole 100g/3½oz unsalted butter 50ml/2fl oz Madeira wine salt …

Spicy chickpea and potato pakoras with lime and mint dip

By Glynn Purnell From Saturday Kitchen Ingredients For the pakoras 2–3 medium potatoes, peeled and cut into 1cm/½in cubes 1 tbsp turmeric 150g/5½oz gram flour 50g/1¾oz self-raising flour ½ tsp cardamom powder 1 tsp cumin seeds 1 tsp ground ginger 1 tsp mustard seeds ½ tsp …

Potato torte stuffed with braised lamb, lamb rack, tomato and mint dressing

By Matt Tebbutt From Saturday Kitchen Ingredients For the braised lamb ½ lamb shoulder 1 onion, peeled and quartered 1 head garlic, halved 2 bay leaves 2 sprigs rosemary For the potato torte 500g/1lb 2oz potatoes, peeled and sliced very thinly …

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 …