Duck with pear, endive, gorgonzola and walnut salad

  By Adam Byatt From Saturday Kitchen Ingredients 1 red endive, leaves picked 1 yellow endive, leaves picked ½ bunch watercress leaves picked 150g/5½oz gorgonzola 100ml/3½fl oz milk 30ml/1fl oz olive oil 1 pink grapefruit, peeled and cut into segments, juice …

Potato, ricotta and herb dumplings with walnut and pul biber butter

By Sabrina Ghayour From Saturday Kitchen Ingredients For the dumplings 750g/1lb 10oz potatoes 500g/1lb 2oz ricotta cheese, drained well 2 free-range eggs 1 small bunch (about 30g/1oz) dill, finely chopped 50g/1¾oz ‘00’ flour light olive oil, …

Apple and thyme tarte tatin with honeycomb and walnut ice cream

Ingredients For the honeycomb 350g/12oz caster sugar 2 tbsp liquid glucose (available from some supermarkets and online shops) 100ml/3½fl oz clear honey 100ml/3½fl oz water oil, for greasing 1½ tsp bicarbonate of soda For the …

Cheese and leek double-baked soufflé with dandelion and walnut salad

These cheese soufflés are paired perfectly with a dandelion and caramelised walnut salad – perfect as a dinner party starter. Ingredients For the soufflés 125g/4½oz unsalted butter, plus extra melted butter 150g/5oz leeks, white part …

Old Winchester double-baked soufflé with dandelion and walnut salad

James’ cheese soufflé uses Old Winchester, a nutty tasting hard cheese which can be used as a vegetarian alternative to Italian hard cheeses. Equipment and preparation: for this recipe you need four ramekins or soufflé …