By Matt Tebbutt From Saturday Kitchen Ingredients For the beef 2 tbsp olive oil 1 beef rump steak 25g/1oz salted butter splash Madeira salt and freshly ground black pepper For the roast Jerusalem artichokes 6 long, thin Jerusalem artichokes, skin on and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit artichokes 400ml/14fl oz olive oil 2 large or 6 baby globe artichokes, leaves and hairy ‘chokes’ removed, trimmed 2 garlic cloves, peeled and left whole 100g/3½oz plain flour salt and …
By Omar Allibhoy From Saturday Kitchen Ingredients For the sauce 300ml/10fl oz fish stock pinch saffron 4 artichokes ½ lemon, juice only 2 tbsp extra virgin olive oil, plus extra for drizzling 1 Spanish onion, finely chopped 100g/3½oz smoked pancetta, in lardons 50g/1¾oz …
By Gennaro Contaldo From Saturday Kitchen Ingredients 320g/11½oz farfalle 8 small artichokes 2 lemons, juice only 6 tbsp extra virgin olive oil, plus extra for drizzling 8–12 anchovy fillets 2 banana shallots, finely chopped 75g/2½oz capers 6 tbsp white wine sea salt and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the skordalia 400g/14oz potatoes, peeled and roughly chopped 8 garlic cloves, peeled 300ml/10fl oz double cream 150ml/5fl oz olive oil 1 lemon, juice only 3–4 tbsp white wine vinegar salt and white pepper For the …
By Freddy Bird From Saturday Kitchen Ingredients 4 tbsp extra virgin olive oil, plus extra for serving 1 head garlic, peeled and smashed 2 large globe artichokes, see below for preparation 150g/5½oz cherry tomatoes on the vine 1 stick cinnamon 6 garlic cloves, 4 …
By Jane Baxter From Saturday Kitchen Ingredients For the Jerusalem artichokes and leeks 400g/14oz Jerusalem artichokes, peeled and cut into 15mm thick slices 2 tbsp olive oil 3 leeks, trimmed and cut in half lengthways salt and freshly ground black …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp vegetable oil, plus more for deep-frying 4 fresh ceps, diced 1 tbsp dried ceps, chopped 1 tsp chopped fresh thyme 80g/2¾oz mascarpone 200g/7oz ripe Brie, sliced in half horizontally 3 …
By Niklas Ekstedt From Saturday Kitchen Ingredients 500g/1lb 2oz Jerusalem artichokes, washed and cut in half lengthways 1 tbsp vegetable oil 1 corn on the cob, kernels removed 4 tbsp butter 300g/10½oz golden chanterelle mushrooms, cleaned and rinsed 3 …
By Michel Roux Jr. From Saturday Kitchen Ingredients ½ lemon, juice only 1 globe artichoke, trimmed, turned and hollowed vegetable oil 1 shallot, finely chopped 120g/4½oz duck liver, trimmed and sliced 60ml/2fl oz brandy 1 tbsp caster sugar 1 orange, segmented, and juice squeezed …
Mushroom risotto gets an upgrade with golden chanterelle mushrooms, earthy Jerusalem artichokes and a crunchy Parmesan crisp. Divine. Equipment: You will need a circular cutter. By Donal Skehan From Saturday Kitchen Ingredients For the risotto …
A satisfying and glamorous winter dish. Simply scale everything up, apart from the leeks, to serve more than one. Ingredients 1 leek 1 garlic clove, crushed 50g/1¾oz soured cream approx 1 litre/1½ pints vegetable oil …
By Matt Tebbutt From Saturday Kitchen Ingredients For the tuna tartare 300g/10½oz sushi-grade tuna, cut from the loin, sliced as thinly as possible 1 lemon, juice only 2 tbsp olive oil 50g/1¾oz Parmesan, grated or shaved salt For the raw …
Preparation time less than 30 mins Cooking time 30 mins to 1 hour Serves Serves 2 Rich artichokes work perfectly with earthy snails and winkles. By Michel Roux Jr. From Saturday Kitchen Ingredients olive oil, for shallow …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 2 Equipment: You will need a cook’s blow torch. By Matt Tebbutt From Saturday Kitchen Ingredients For the glazed béarnaise 1 shallot, finely chopped …
Preparation time over 2 hours Cooking time 30 mins to 1 hour Serves Serves 4 Hairy Bikers recipes From Hairy Bikers – Chicken & Egg Ingredients For the chicken 180g/6oz sea salt 180g/6oz caster sugar …
