By Matt Tebbutt From Saturday Kitchen Ingredients For the Mantua chicken salad 1 large free-range chicken 150g/5½oz pine nuts 200ml/7fl oz red wine vinegar 2 bay leaves 2½cm strip lemon peel, pith removed 2½cm strip orange peel, pith removed 100g/3½oz caster sugar 2 …
By Hasan Semay From Saturday Kitchen Ingredients For the black-eyed peas and spinach 500/1lb 2oz black-eyed beans in the pod, or dried black-eyed beans soaked overnight 260g/9½oz spinach, chopped 300g/10½oz shallots, finely diced 2 lemons, juice only sea salt good-quality extra virgin olive oil …
By Carol Dwyer From Saturday Kitchen Ingredients 2 slices thick-cut bread, preferably granary 20g/¾oz butter or margarine 1 garlic clove, crushed 35g/1oz caramelised onion chutney 1 tsp English mustard 80g/3oz traditional haggis 65g/2¼oz grated cheddar handful rocket leaves Method Heat a griddle or frying pan big enough to fit …
By Niklas Ekstedt From Saturday Kitchen Ingredients For the mousse 500ml/18fl oz double cream 170ml/6fl oz full-fat milk 3g dried sweet woodruff 2 tonka beans, to taste 90g/3¼oz caster sugar 50g/1¾oz free-range egg yolks 5g cornflour For the oat crumble 150g/5½oz …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 1 tsp honey 1 shallot, diced 2 lemons, zest julienned and juice 100g/3½oz skinned sushi-grade salmon, diced 100g/3½oz skinned sushi-grade halibut, diced 2 tbsp finely chopped chives 1 small piece daikon, thinly …
By Matt Tebbutt From Saturday Kitchen Ingredients For the vegetables ½ onion, roughly chopped 3 sticks celery, roughly chopped 1 carrot, roughly chopped For the lasagne olive oil, for frying 3 garlic cloves, finely chopped 1 sprig rosemary Parmesan rind (used for …
By Matt Tebbutt From Saturday Kitchen Ingredients For the poached turkey leg dash olive oil 1 turkey leg 1 onion, chopped 2 sticks celery, chopped 1 carrot, chopped 1 head of garlic, cut in half 1 whole star anise 1 tsp coriander seeds 1 …
By Adam Byatt From Saturday Kitchen Ingredients For the steamed brill in fig leaves 4 large fig leaves 4 x 130g/1¾oz brill fillets salt and freshly ground black pepper For the beurre blanc 2 tomatoes (ideally outdoor-grown French tomatoes) 2 white onions, thinly …
By Andi Oliver From Saturday Kitchen Ingredients For the pholourie 500g/1lb 2oz yellow split peas 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric 150g/5½oz gram flour 2 tsp bicarbonate of soda generous pinch salt 2 spring onions, finely chopped small …
By Matt Tebbutt From Saturday Kitchen Ingredients For the grilled venison brochettes 1 tsp black peppercorns, crushed 2 juniper berries, crushed 1 tsp chopped fresh thyme leaves 2 tbsp olive oil 500g/1lb 2oz venison haunch, cut into chunks For the salad 100g/3½oz broad …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated cucumber 1 small cucumber, diced 1 tsp sesame oil 1 tsp salt 1 tbsp black sesame seeds For the avocado purée 1 avocado 2 lime, juice only pinch salt For the mushrooms …
By Matt Tebbutt From Saturday Kitchen Ingredients For the shredded lamb belly 2 x 600g/1lb 5oz lamb breasts 50g/1¾oz salt 1 head garlic, halved 1 stick rosemary 1 star anise 2 bay leaves 1 litre/1¾ pints vegetable oil For the rub 1 …
By Jacon Kenedy From Saturday Kitchen Ingredients For the granita 500g/1lb 2oz hulled strawberries 100g/3½oz caster sugar To serve (optional) 150ml/5fl oz whipping cream 1 tbsp caster sugar Method Put 250ml/9fl oz water in the fridge to chill. Put …
By Jacon Kenedy From Saturday Kitchen Ingredients For the coffee granita 500ml/18fl oz espresso (or coffee made in a stovetop moka pot), cooled 200g/7oz caster sugar To serve (optional) slightly warmed brioche buns 300ml/10fl oz whipping cream 2 tbsp caster sugar Method Put …
By Matt Tebbutt From Saturday Kitchen Ingredients For the tart 100g/3½oz hazelnuts 120g/4½oz caster sugar 25–50ml/½–2fl oz whisky 500ml/18 fl oz double cream 7 free-range egg yolks 40g/1½oz light brown sugar 1 x 18cm/7in ready-made sweet pastry case To serve 400g/7oz …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chicken and marinade 1 skinless, boneless chicken breast 2 tbsp fish sauce 1 tbsp palm sugar 2 limes, juice only 1 handful fresh Thai basil 1 handful fresh coriander 1 tsp finely …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chilled courgette soup 2 tbsp vegetable oil 1 onion, sliced ½ fennel bulb, chopped 2 garlic cloves, chopped 4 large courgettes, chopped 500ml/18fl oz chicken stock 30ml/1fl oz double cream 25g/1oz Parmesan, grated salt and …
By Richard Bainbridge From Saturday Kitchen Ingredients For the stuffed confit duck 100g/3½oz sea salt 50g/1¾oz honey 2 tbsp dried seaweed powder 2 duck legs 1 star anise 1 tbsp fennel seeds 1 tbsp black peppercorns vegetable oil or duck fat, to cover (about 1–1.5 litres/1¾ …
