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 200C/180C Fan/Gas 6. Combine the paprika, garlic powder, grated tomato, olive oil and 1 tsp black pepper in a bowl. Add the cauliflower …
By Matt Tebbutt From Saturday Kitchen Method Preheat the Oven: Set your oven to 200°C (180°C for fan ovens) or Gas Mark 6. Prepare the Blueberries and Cassis: In a wide pan over medium …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chicken Milanese: Chicken supreme (bone-in, skin removed): 2 Flour (seasoned with salt and freshly ground black pepper): 100 g (3½ oz) Free-range eggs (beaten): 2 …
By Dina Macki From Saturday Kitchen Ingredients For the Omani Shuwa tacos: Black peppercorns: 2 tbsp Coriander seeds: 1 tbsp Cinnamon stick: 1 Cloves: 5 Cumin seeds: 1 tbsp Cardamom pods: 5 Ground nutmeg: 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled cucumber salad: Cucumber (sliced into rounds): 1 Salt: 2 tbsp Caster sugar: 2 tbsp White wine vinegar: 20–50 ml (½ fl oz–2 fl oz) Shallot …
By Bryn Williams From Saturday Kitchen Ingredients For the bacon dressing: Smoked and cured pork belly: 100 g (3½ oz) Sherry vinegar: 60 ml (4 tbsp) Pork jus: 100 g (3½ oz) Dijon mustard: 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the cod: Whole cod loin: 800 g (1 lb 12 oz) Miso stock: 300 ml (½ pint) Shaoxing rice wine: 2 tbsp Soy sauce: 1 tbsp Fresh …
By Matt Tebbutt From Saturday Kitchen Ingredients For the tobacco onions 2 onions, sliced thinly into rings 1 tsp cayenne pepper 1 tsp smoked paprika flour, to dust salt and freshly ground black pepper For the relish 4 dill pickles, …
By Matt Tebbutt From Saturday Kitchen Method Marinate the Chicken: In a small bowl, toss the chicken with soy sauce and oil. Combine cornflour with 2 tbsp water in a separate bowl. Add the chicken, …
By Ching-He Huang From Saturday Kitchen Ingredients For the fungus pickle 6 baby cucumbers, washed, sliced on the diagonal on one side (not all the way through), then the other to make a ‘slinky’ 40g/1½ oz dried …
By Andrew Wong From Saturday Kitchen Method Marinate the beef: Place the beef in a bowl and mix it with all the ingredients except the oil. Cover and let it marinate in the fridge for 3–4 …
By Tong Chee Hwee From Saturday Kitchen Method Marinate the Ducks: Combine the marinade ingredients in a small bowl. Rub the marinade inside the ducks. Prepare the Ducks: Stuff the duck’s cavities with ginger and spring onion …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 rib-eye steak (200g/7oz each), at room temperature 1–2 tbsp olive oil salt and freshly ground black pepper For the sauce 3 large beef marrow bones, split lengthwise (ask your butcher to …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 whole chicken, spatchcocked 750ml/1lb 10oz bottle red wine 1 onion, quartered 1 carrot, peeled and chopped 2 celery sticks, chopped 1 bay leaf small bunch fresh thyme 1 tsp black peppercorns 75g/2½oz butter 15g/½oz plain flour 500ml/18fl oz beef …
SIDE DISHES: Butternut squash and yoghurt | Asparagus, mint and ricotta By Matt Tebbutt From Saturday Kitchen Ingredients For the duck 1 small duck breast 1 shallot, sliced lengthways ¼ fennel bulb, thinly sliced handful watercress 1 tbsp capers salt and freshly …
By Matt Tebbutt From Saturday Kitchen Ingredients ¼ butternut squash, peeled and diced 1 tbsp olive oil 15g/½oz pumpkin seeds 20ml/½fl oz soy sauce 1 tbsp mayonnaise 1 tbsp Greek-style yoghurt 1 garlic clove, finely chopped 1 lemon, juice only 2 tbsp chopped fresh dill …
By Matt Tebbutt From Saturday Kitchen Ingredients ½ lemon, juice only 100g/3½oz ricotta (ideally Westcombe) 4 asparagus spears, cut into 4 pieces 2 spring onions, sliced 1 tbsp chopped fresh mint leaves 1 small green chilli, chopped olive oil 1 tbsp honey salt and freshly …
