By Matt Tebbutt From Saturday Kitchen Ingredients For the rabbit 1 wild or farmed rabbit, jointed 150ml/5fl oz merlot or similar red wine 1 large orange, zest and juice 1 tsp allspice berries, freshly ground ½ tsp ground black pepper 3 …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 lemon sole fillets, skinless few tarragon sprigs 2 bay leaves ¼ cucumber, thinly sliced into ribbons using a vegetable peeler 2 tbsp olive oil 30g/1oz unsalted butter 250g/9oz peeled brown shrimps 2 tbsp horseradish cream 2 tbsp …
By Matt Tebbutt From Saturday Kitchen Ingredients For the veal chops 2 tbsp olive oil 2 rose veal chops 1 tsp chopped fresh thyme leaves 1 garlic clove 25ml/1fl oz Madeira 15g/½oz unsalted butter For the garnish 25g/1oz unsalted butter 1 onion, thinly sliced 1 bay leaf …
By Matt Tebbutt From Saturday Kitchen Ingredients For the cheese and ham toastie 1 ham hock 1 carrot, peeled and roughly chopped 2 sticks celery, roughly chopped 1 onion, roughly chopped 1 bay leaf 1 star anise 1 bunch thyme 1 tsp whole black …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chicken milanese 1 chicken breast, butterflied 100g/3½oz plain flour 50g/1¾oz parmesan, grated 2 free-range eggs, beaten 200g/7oz dried breadcrumbs, not panko 100g/3½oz unsalted butter 1 lemon, cut into wedges For the cacio e …
By Hugh Fearnley-Whittingstall From Saturday Kitchen Ingredients For the apple and blackberry crumble 1.5kg/3lb 5oz cooking apples (or 1kg/2lb 4oz cooking plus 500g/1lb 2oz eating apples) 1 lemon, zest and juice 1 orange, zest and juice 50g/1¾oz–60g/2¼oz golden caster sugar …
By Anna Haugh From Saturday Kitchen Ingredients For the Gleneagles pâté 350g/12oz smoked salmon, in long slices 100g/3½ oz unsalted butter, at room temperature 300g/10½oz crème fraîche 150g/5½ oz cream cheese 125g/4½oz smoked mackerel 120g/4oz cooked trout 1 tbsp pink peppercorns, crushed 2 lemons, …
By Ravneet Gill From Saturday Kitchen Ingredients For the sponges 180g/6oz unsalted butter, softened 20ml/¾fl oz neutral oil 200g/7oz golden caster sugar 4 free-range eggs 1 tsp vanilla bean paste pinch salt 200g/7oz self-raising flour For the lemon syrup 150g/5½oz caster sugar 2 lemons, juice …
By Paul A Young From Saturday Kitchen Ingredients For the nougat base vegetable oil, for greasing 55g/2 oz dark chocolate (60% cocoa solids), chopped into small pieces 2 large free-range egg whites 400g/14 oz unrefined caster sugar 225g/8 oz glucose syrup ¼ …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the corned beef and cabbage 1 heaped tbsp butter (salted or unsalted) 2 tbsp vegetable or olive oil 1 large onion, sliced pinch salt generous pinch sugar generous splash balsamic vinegar ¼ white cabbage, finely …
By Adam Byatt From Saturday Kitchen Ingredients For the boulangère potatoes 2 white onions, thinly sliced 20g/¾ oz butter 10 charlotte potatoes, sliced into discs with a mandolin 10ml/2 tsp chardonnay vinegar 500ml/18 fl oz chicken stock 1 bay leaf 1 sprig thyme …
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit garlic 2 heads garlic, broken into cloves and peeled olive oil, to cover 2 sprigs thyme 1 bay leaf For the roasted monkfish 1 monkfish fillet 6 …
By Matt Tebbutt From Saturday Kitchen Ingredients 4 tbsp olive oil 2 garlic cloves, left whole and smashed ½ tsp paprika ½ tsp cumin ½ tsp ground ginger pinch ground cinnamon ½ tsp turmeric pinch cayenne ½ tsp zaatar 2 bunches baby carrots, peeled …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pho 4cm piece fresh ginger, peeled and thinly sliced 6 Thai shallots or 1 banana shallot, halved 2 dried red chillies 2 fresh red chillies, 1 left whole, 1 thinly sliced 2 star …
By Matt Tebbutt From Saturday Kitchen Ingredients For the rice pudding 250ml/9 fl oz double cream 1.5 litres/2½ pints whole milk 150g/5½ oz pudding rice 1 vanilla pod, split 130g/4¾ oz light brown sugar For the brandy snap 55g/2 oz golden …
By Max La Manna From Saturday Kitchen Ingredients 30 new potatoes 1 tbsp extra-virgin olive oil 2 tbsp vegan butter, softened generous pinch salt ¼ tsp cracked black pepper 2 garlic cloves, crushed For the pickled red onion ½ red onion, thinly sliced 2 …
By Theo Randall From Saturday Kitchen Ingredients For the chickpeas and Swiss chard 500g/1lb 2oz Swiss chard, leaves separated from stalks, stalks roughly chopped 6 tbsp extra virgin olive oil 1 garlic clove, thinly sliced 100g/3½oz datterini tomatoes or cherry tomatoes, quartered 1 …
By Jane Baxter From Saturday Kitchen Ingredients 200g/7 oz spaghettini 200g/7 oz passata 1 tbsp red pepper paste (or tomato purée) 50ml/2 fl oz olive oil, plus extra to drizzle 3 garlic cloves, crushed 2 red chillies, finely chopped 2 tsp dried chilli flakes 10 cherry …
