By Matt Tebbutt From Saturday Kitchen Method Prepare the Sea Bass: Heat 2 tablespoons of olive oil in a frying pan over medium heat. Gently cook the onions and garlic for 10 minutes, ensuring they don’t color. Add the sugar, vinegar, raisins, and 50ml (2fl …
By Matt Tebbutt From Saturday Kitchen Method Prepare the Panna Cotta: In a saucepan, combine the double cream, caster sugar, and liquorice sticks. Bring the mixture to a boil. Remove the saucepan from the heat and let …
By Sabrina Ghayour From Saturday Kitchen Ingredients Chicken wings: 1–1.5 kg (2 lb 4 oz–3 lb 5 oz) Preserved lemons: 8 Olive oil: 3 tbsp Sea salt flakes, crushed: 2–3 tsp Rose harissa: 90 …
By Sabrina Ghayour From Saturday Kitchen Ingredients For the Bread: Fast-action dried yeast (7g sachet) Warm water: 500 ml (18 fl oz) Strong white bread flour: 700 g (1 lb 9 oz), plus extra …
By Donal Skehan From Saturday Kitchen Method Preheat the oven to 140°C (120°C Fan/Gas Mark 1). Cook the fish: Heat oil in a lidded sauté pan over medium-high heat. Season fish and fry until golden …
By Emerald Eats From Saturday Kitchen Method Preheat the oven to 180°C (160°C Fan/Gas Mark 4). Cook the chicken fillet: Place it on a baking tray and bake until it reaches a core temperature of …
By Sabrina Ghayour From Saturday Kitchen Method Smoke the whole aubergines over an open flame either on a barbecue or gas hob, using tongs to turn them. Cook until the skin has crackled …
By Jack Stein From Saturday Kitchen Method Remove the meat from the crab and set aside. Heat the olive oil in a large saucepan to 150C/300F (CAUTION: hot oil can be dangerous. Do not …
By Donal Skehan From Saturday Kitchen Method Make the pastry: Mix flour and butter until it resembles coarse breadcrumbs. Whisk egg, balsamic vinegar, and sea salt in a separate bowl. Combine egg mixture with …
By Donal Skehan From Saturday Kitchen Method Toast the rice in a large dry frying pan over a medium-high heat, until golden brown. Transfer to a pestle and mortar and pound the rice …
By Donal Skehan From Saturday Kitchen Ingredients Method Soak your skewers in water for 15 minutes if wooden. In a pestle and mortar, bash together the coriander seeds, cumin seeds, sugar, ginger and …
By Donal Skehan From Saturday Kitchen Method Place the fish in a food processor and blend for 3 seconds or until smooth. Add the fish sauce, egg, coriander, curry paste, chilli, garlic, ginger …
By Matt Tebbutt From Saturday Kitchen Method Preheat the oven to 180C/160C Fan/Gas 4. Scatter the banana slices and raisins over the base of a 20x30cm serving dish. Add the banana bread slices and …
By Matt Tebbutt From Saturday Kitchen Method Preheat the oven to 220C/200C Fan/Gas 7. Mix the duck fat, potatoes and garlic together in a bowl. Season with salt and pepper. Place a circle of greaseproof …
By Philli Armitage-Mattin From Saturday Kitchen Method Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the chicken liberally with sea salt all over and set aside in the fridge for an hour, or overnight if …
By Julius Roberts From Saturday Kitchen Method To make the vignarola, bring a saucepan of salted water to the boil and chuck in the broad beans. Cook for 2–3 minutes, then drain and immediately plunge …
By Philli Armitage-Mattin From Saturday Kitchen Method Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the chicken liberally with sea salt all over and set aside in the fridge for an hour, or overnight if …
By Matt Tebbutt From Saturday Kitchen Method Preheat the oven to 220C/200C Fan/Gas 7. Mix the duck fat, potatoes and garlic together in a bowl. Season with salt and pepper Place a circle of greaseproof …
