Pan-fried hake with stewed artichokes and clams

By Omar Allibhoy From Saturday Kitchen Ingredients For the sauce 300ml/10fl oz fish stock pinch saffron 4 artichokes ½ lemon, juice only 2 tbsp extra virgin olive oil, plus extra for drizzling 1 Spanish onion, finely chopped 100g/3½oz smoked pancetta, in lardons 50g/1¾oz …

Stewed tripe with tomato, chilli and fennel

By Matt Tebbutt From Saturday Kitchen Ingredients For the tripe 800g/1lb 12oz tripe 1 onion, peeled and halved 1 carrot, peeled and halved 1 stick celery, roughly chopped ½ tsp black peppercorns For the stew 600ml/20fl oz vegetable stock 150g/5½oz smoked pancetta 1 carrot, peeled …