By Marcus Wareing From Saturday Kitchen Ingredients 130g/4¾oz frozen peas 1 cucumber, about 250g/9oz, roughly chopped 2 pickled gherkins 50ml/2fl oz gherkin pickling liquor 100g/3½oz day-old sliced bread (preferably sourdough), torn 2 courgettes, about 475g/1lb 1oz, grated ½ bunch fresh chives ½ bunch fresh dill, plus …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 smoked haddock fillets 1.5 litres/2¾ pints whole milk 1 bunch fresh dill, chopped 60g/2¼oz unsalted butter 50g/1¾oz strong cheddar, grated 1 tbsp crème fraîche or double cream 3 free-range eggs, separated 1 ready-made 22cm/8½in round shortcrust pastry case …
By Tom Brown From Saturday Kitchen Ingredients For the treacle bread (this recipe makes more than you need) butter, for greasing 450g/1lb plain flour, plus extra for dusting 450g/1lb self-raising flour (or use 225g/8oz plain flour and 1 tbsp …
By Glynn Purnell From Saturday Kitchen Ingredients 2 tbsp olive oil 1 leek, finely shredded 6 cauliflower florets, finely chopped 3 tbsp crème fraîche 1 tbsp coarse grain mustard 2 tbsp snipped fresh chives vegetable oil, for deep frying 1 potato, peeled and thinly …
By Matt Tebbutt From Saturday Kitchen Ingredients For the dressing 500g/1lb 2oz crab shells, broken up 1 carrot, chopped 1 fennel, chopped 1 onion, chopped 1 celery stick, chopped 500ml/18fl oz chicken stock 50ml/2fl oz olive oil 2 tbsp moscatel vinegar salt and freshly ground black …