Doughnuts with vanilla cream and strawberry and lime purée

By Anna Haugh From Saturday Kitchen Ingredients For the doughnuts 125g/4½oz plain flour, plus extra for dusting 1 tsp baking powder 20g/¾oz caster sugar, plus 100g/3½oz for rolling large pinch salt 1 free-range egg, beaten 1 vanilla pod, split and seeds scraped …

Fillet of beef with boxty, carrot purée and kale

By Anna Haugh From Saturday Kitchen Ingredients For the beef 200ml/7fl oz buttermilk 2 rosemary sprigs 2 x 200g/7oz fillet of beef For the carrot purée 300g/10½oz carrots, peeled and finely chopped 30g/1oz cumin seeds wrapped in a square of muslin cloth 200ml/7fl …

Pigeon and mushroom pie with watercress purée

By Matt Tebbutt From Saturday Kitchen Ingredients For the pigeon legs 250ml/9fl oz chicken stock 4 pigeon legs 3 tbsp sherry vinegar 2 thyme sprigs 1 bay leaf 1 garlic clove 1 celery stick For the pie 4 wood pigeon breasts 1 tbsp olive oil 1 banana shallot, peeled and diced …

Roast kidney with celeriac purée and truffle vinaigrette

By Matt Tebbutt From Saturday Kitchen Ingredients For the kidneys 1 whole veal or beef kidney in suet, cleaned and fat trimmed 1 tbsp vegetable oil 3 garlic cloves 1 bay leaf 2 thyme sprigs 50g/1¾oz butter 1 tbsp Armagnac brandy 2 tbsp dark veal or beef stock …

Rump of lamb, sprouting broccoli and asparagus, new potatoes and broccoli purée

A delightful springtime dinner for two using some of the very best of English produce. By Nick Deverell-Smith From Saturday Kitchen Ingredients 100ml/3½fl oz rapeseed oil, plus extra for drizzling 100g/3½oz new potatoes 1 x …

Roasted aubergine purée with sweet potato, wild rice, spring onions and spinach

A delicious, healthy platter that’s perfect for sharing. By Matt Tebbutt From Saturday Kitchen Ingredients For the aubergine purée and sweet potato 2 aubergines, halved lengthways 1 garlic bulb, cloves separated but unpeeled 2 tbsp …

Brioche sausage and game roll with celeriac purée and scallops

By Matt Tebbutt From Saturday Kitchen Ingredients For the brioche 7g fast-action dried yeast 1 tsp caster sugar 75ml/2½fl oz full-fat milk, warmed 375g/13oz plain flour, plus extra for dusting 3 free-range eggs, beaten 175g/6oz unsalted butter, softened and diced For the filling …

Spiced aubergine purée and grilled vegetables in lettuce cups

This is perfect for a vegetarian lunch or a meat-free Monday meal. By Matt Tebbutt From Saturday Kitchen Ingredients For the spiced aubergine purée 2 whole aubergines 1 tsp cumin seeds 1 tsp chopped fresh root ginger 2 tbsp finely chopped …

Sole fillets and black pudding with Jerusalem artichoke purée

By Matt Tebbutt From Saturday Kitchen Ingredients For the Jerusalem artichoke purée 4 tbsp olive oil 600g/1lb5oz Jerusalem artichokes, peeled and sliced 2 garlic cloves, sliced 2 fresh thyme sprigs, leaves separated 200ml/7fl oz vegetable stock splash of milk 1 bay leaf 1 tbsp olive oil For …

Sweetcorn purée and roasted salmon with chargrilled corn, baby corn and sobrasada

By Matt Tebbutt From Saturday Kitchen Ingredients For the sweetcorn 4 baby sweetcorn 3 corncobs 1–2 tsp white wine vinegar 2 tsp extra virgin olive oil For the salmon 300g/10½oz salmon fillets, cut into biggish cubes 4–5 olive oil 100g/3½oz sobrasada, cut into …

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 …