Steak tartare with shoestring fries, kidney and cavolo nero

By Matt Tebbutt From Saturday Kitchen Ingredients For the steak tartare 200g/7oz beef rump, sirloin or fillet 20g/¾oz tomato ketchup 1 tbsp snipped fresh chives good splash Worcestershire sauce 1 tsp Dijon mustard good few drops Tabasco 1 tbsp baby capers …

Salmon and scallop tartare with squid, tuna and ponzu dressing

By Matt Tebbutt From Saturday Kitchen Ingredients For the salmon and scallop tartare 200g/7oz sushi-grade salmon, skin removed, pin-boned and finely chopped 4 sushi-grade scallops, finely chopped salt and freshly ground black pepper For the citrus dressing 1 lime, …

Tuna tartare with deep-fried artichokes and a raw artichoke salad

By Matt Tebbutt From Saturday Kitchen Ingredients For the tuna tartare 300g/10½oz sushi-grade tuna, cut from the loin, sliced as thinly as possible 1 lemon, juice only 2 tbsp olive oil 50g/1¾oz Parmesan, grated or shaved salt For the raw …

Rack of venison with a cep crust, venison tartare, wild mushrooms and venison broth

By Matt Tebbutt From Saturday Kitchen Ingredients For the broth 500ml/18fl oz light chicken stock 3–4 dried ceps (also known as porcini mushrooms) 500g/1lb 2oz venison bones, chopped and roasted 1 juniper berry 1 sprig thyme 1 garlic clove, peeled and smashed 1 bay leaf For …

Grilled mackerel and mackerel tartare with shallot rings, croûtons and coriander cress

This delicate starter or canapé, with its zingy flavours and elegant presentation, is sure to be a hit with friends and family. Ingredients For the mackerel tartare 2 mackerel fillets, 1 skinned, pin-boned and finely …