Rigatoni with spinach, pecorino and anchovy sauce

By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta 3 free-range egg yolks 3 free-range eggs 400g/14oz ‘00’ flour 100g/3½oz semolina flour For the sauce 2 tbsp olive oil, for frying ½ onion, diced 3 garlic cloves, chopped 6 anchovies 1 rosemary sprig, leaves removed pinch dried …

Calf’s liver with mash, bacon and buttered spinach

By Matt Tebbutt From Saturday Kitchen Ingredients For the mash 100ml/3½fl oz full-fat milk 100ml/3½fl oz double cream 100g/3½oz unsalted butter 1 bay leaf small bunch fresh thyme 2 garlic cloves, smashed 300g/10½oz red potatoes, peeled and halved For the calf’s liver 50g/1¾oz plain …

Spinach, aubergine, lentil and harissa pastilla

By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 1 onion, sliced 3 garlic cloves, finely chopped 1 aubergine, peeled and diced 1 tsp coriander seeds 1 tsp cumin seeds 250g/9oz cooked lentils 1 tsp ground cinnamon 1 tbsp ras-el-hanout 3 tbsp harissa paste 2 tbsp pomegranate …

Roast partridge, courgettes, spinach and wild mushrooms

By Matt Tebbutt From Saturday Kitchen Ingredients For the roast partridge 1 whole prepared partridge 2 thyme sprigs 1 bay leaf 3 garlic cloves, left whole 15g/½oz unsalted butter 2 tbsp olive oil For the stock 15g/½oz unsalted butter 150g/5½oz smoked bacon or pancetta, diced …