Pea and lovage croquettes with asparagus tips and herb salad

Lovage adds an intense celery-like flavour to dishes and is featured here in the croquettes and in the salad. By Rosie Birkett From Saturday Kitchen Ingredients For the asparagus 200g/7oz asparagus 1 lemon, juice only 2 tbsp olive oil salt …

Spinach, pea and sun-dried tomato tagliatelle

By Donal Skehan From Saturday Kitchen Ingredients 300g/10½oz tagliatelle 75g/2¾oz broccoli, cut into small florets 2 handfuls peas (fresh or frozen) 2 tbsp olive oil 2 garlic cloves, finely chopped handful sun-dried tomatoes, roughly chopped 200g/7oz low-fat crème fraîche, (optional) large handful fresh dill fronds, finely chopped 50g/1¾oz …

Marinated red mullet with okra and pea fritters and fried plantain

The strong flavour of mullet is counterbalanced with a punchy, citrus marinade. Served alongside crispy okra fritters and plantain, this is a perfect meal for the summer. By Frederick Forster From Saturday Kitchen Ingredients For …

Pea soup topped with roasted salt cod

Ingredients 250g/9oz cod loin steak, skin on 2 tbsp olive oil 2 shallots, peeled and diced 2 garlic cloves, finely chopped 500g/1lb2oz frozen peas handful watercress leaves 500ml/18fl oz vegetable stock ½ fennel bulb, core removed and thinly sliced on a mandolin 25g/1oz fresh chervil, finely chopped 1 …

Truffle gnudi with broad beans, grilled Gem lettuce and pea purée

Preparation time overnight Cooking time 10 to 30 mins Serves Serves 2 Dietary Vegetarian By Matt Tebbutt From Saturday Kitchen Ingredients 125g/4½oz Parmesan (or alternative vegetarian hard cheese), grated 450g/1lb ricotta cheese, drained 12.5g jar black truffle, finely chopped white truffle oil, for …

Trio of beer-battered fish fingers with pea purée and parsley oil

Ingredients For the fish fingers vegetable oil, for deep frying 2 free-range eggs, separated 150g/5oz plain flour salt and freshly ground black pepper 250ml/9fl oz British beer 1 monkfish fillet, membrane removed, cut into four …