Saturday Kitchen Recipes from the latest show
- Scones with strawberry compôte and clotted cream
- Rib-eye steak with Madeira sauce, onion rings, wild mushrooms and creamy mash
Treat Yourself this Weekend Yeah Baby! Vegetable architecture!
Vegetables have come a long way, baby. No longer a lowly side dish, they have leaped, raw and roasted, into the salad bowl and are now firmly centre stage on the dinner plate.
This year it’s all about vegetable architecture, as they’re twisted into different shapes and sizes (partly due to the popularity of low-carb diets and 5:2, and the must-have gadget, the spiraliser).
For the health-conscious, vegetables are fast replacing pasta and rice, as “spaghetti” is coiled out of courgettes (courgetti), cucumber and carrots, and cauliflower is blitzed into “rice” or “cous cous”.
Celeriac and other roots can be cut into thin sheets, roasted and used to great effect in place of lasagne sheets or cannelloni tubes.
If you’re gluten-free and fed up of bad pasta, want to lighten your carb load or are looking for an attractive way to get your kids to eat their veggies, this gadget ticks the box.
Click here and Get Spiralized Right Now!
More Recipes from your favourite chef
Glynn Purnell recreates Michelin-style recipes for the home cook with affordable ingredients and accessible methods. Stunning recipes and easy-to-follow methods. Dishes to cook for your family and friends.
Let your oven do the work as James Martin, host of Saturday Kitchen, shows how cooking slowly is the perfect way to draw out flavours and textures, enabling you to produce mouthwatering dishes with minimum effort.
The first book by Anthony Demetre, straddles new techniques and old recipes. Bistro-style classic European food with a modern twist; uncomplicated weekend entertaining; main courses intended as an entire meal without the need for further side dishes.