Pittsburgh black-and-blue steak sandwich
Preparation time less than 30 mins Cooking time less than 10 mins Serves Serves 2 This classic American recipe uses the smaller, tender end of a beef fillet to create stupendous sandwiches. By Tom Kerridge …
Monkfish with prosciutto, artichokes, capers, parsley and Charlotte potatoes
Preparation time less than 30 mins Cooking time 30 mins to 1 hour Serves Serves 2 By Theo Randall From Saturday Kitchen Best Bites Ingredients 4 Roman (large globe) artichokes 95ml/3½fl oz olive oil 1 …
Pan-fried squid with borlotti beans, chilli, anchovy, parsley and chopped rocket
Preparation time overnight Cooking time 1 to 2 hours Serves Serves 4 By Theo Randall From Saturday Kitchen Best Bites Ingredients For the beans 300g/11oz dried borlotti beans 1 sprig sage 1 red chilli, pricked …
Pansotti with ricotta and fennel and walnut sauce
Preparation time 30 mins to 1 hour Cooking time less than 10 mins Serves Serves 4 These beautiful filled pasta half moons can be made ahead and kept in the refrigerator for up to two …
Roast red mullet fillet with Charlotte potatoes, fennel, olives and capers
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 4 This is a great way to cook red mullet because the fat from the fish melts into the potatoes and …
Slow roast belly of lamb
Preparation time less than 30 mins Cooking time 1 to 2 hours Serves Serves 4 Belly of lamb is a rich and flavoursome, and yet underrated cut of lamb that works well roasted …
Rice pudding with clotted cream
Preparation time less than 30 mins Cooking time 1 to 2 hours Serves Serves 4 Dietary Vegetarian Nigel Slater adds an extra indulgence to simple rice pudding with a generous spoonful of clotted cream. …
Bananas Foster
Ingredients 60g/2½oz butter 125g/4½oz brown sugar ½ tsp ground cinnamon 4 tbsp banana liqueur 4 bananas, peeled and quartered 4 tbsp dark rum 4 scoops ready-made vanilla ice cream, to serve Preparation method Heat a …
Saddle of hogget with dauphinoise potatoes, parsnips and mint sauce
Ingredients For the hogget 1.5kg/3lb 4oz boned-out ready-stuffed saddle of hogget salt and freshly ground black pepper 1 tbsp olive oil 1 onion, roughly chopped For dauphinoise potatoes 900g/2lb King Edward potatoes, peeled and sliced …
Raspberry jelly with lime syrup and vanilla ice cream
James Martin turns his childhood favourite, jelly and ice cream, into a grown up dessert. Equipment and preparation: you will need two 500g/1lb 2oz terrine moulds and an ice cream maker. Ingredients For the jelly …
Duck rillettes with duck breast, pickled mushrooms and parsnip and apple purée
This French coarse pâté would be fab with cornichons and toast, or serve it as part of this fancy dish. Ingredients For the duck 4 duck legs 15g/½oz table salt per kilo of duck legs …
Special fried rice
James Martin’s version of this takeaway favourite is fast, easy, uses up your leftovers and goes easy on the washing up. Ingredients 1 clove garlic, chopped 1 tbsp fresh ginger, chopped 2 tbsp vegetable oil …
Halibut with lychee, cashew nut and miso salad
Ingredients For the halibut and miso mixture 75ml/3fl oz sake 75ml/3fl oz mirin 225g/8oz white miso paste 110g/4oz granulated sugar 4 x 175g/6oz halibut fillets, skin on For the salad 110g/4oz fresh lychees, peeled, stones …
Chicken liver parfait with shallot chutney and melba toast
This makes an impressive prepare-ahead dinner party recipe. Have the parfait and chutney ready and you just need to make the melba toast at the last-minute. Ingredients For the chicken liver parfait 175g/6oz unsalted butter, …