By Anna Haugh From Saturday Kitchen Ingredients For the bread rolls 2 x 300g/10½oz yeast-based round bread rolls 2 tbsp olive oil pinch sea salt For the soup 2 tbsp olive oil 2 spring onions, white and green parts separated and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit lemon 200ml/7fl oz stock syrup (equal quantities sugar and water) 1 lemon, very thinly sliced 1 star anise For the gnocchi 200g/7oz potatoes 2 free-range egg yolks 50g/1¾oz–100g/3½oz plain flour salt and freshly ground …