Roasted scallops with seaweed butter, sweetcorn, girolles and spring onions

By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted scallops 150g/5oz girolle mushrooms, brushed clean 100ml/4fl oz malt vinegar 4 tbsp olive oil 1 fresh corn cob, kernels only 3 spring onions, chopped 6 fat king scallops salt and …

Venison with winter vegetables, crispy seaweed and parsley

By Glynn Purnell From Saturday Kitchen Ingredients 1 tbsp olive oil, for frying 300g/10½oz smoked pancetta, cut into cubes 12 baby onions 3 salsify, peeled and cut into cubes 325ml/11fl oz port 500ml/18fl oz red wine 1 tbsp caster sugar 1 tbsp redcurrant jelly 8 venison loin …