Sea bream with a sweetcorn, caper and pine nut dressing

By Bryn Williams From Saturday Kitchen Ingredients 30g/1oz sultanas 200g/7oz unsalted butter 30g/1oz pine nuts ½ lemon, juice only 100g/3½oz cooked sweetcorn 2–3 tbsp capers 1 tsp finely chopped thyme leaves 1 tbsp vegetable oil 4 sea bream fillets small handful coriander, torn salt and freshly ground black pepper …

Roasted Jerusalem artichokes with sweetcorn and chanterelles

  By Niklas Ekstedt From Saturday Kitchen Ingredients 500g/1lb 2oz Jerusalem artichokes, washed and cut in half lengthways 1 tbsp vegetable oil 1 corn on the cob, kernels removed 4 tbsp butter 300g/10½oz golden chanterelle mushrooms, cleaned and rinsed 3 …

Spiced bream, charred sweetcorn cream and coconut green chilli butter

By Andi Oliver From Saturday Kitchen Ingredients For the bream 4 sea bream fillets, skin-on, pin-boned 1 tsp ground cumin 1 tsp ground coriander 1 tsp paprika ½ tsp ground black cardamom ½ tsp grated nutmeg 2 garlic cloves, crushed 1 lime, zest only 30ml/1fl oz rapeseed oil …

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 …