By Glynn Purnell From Saturday Kitchen Ingredients ½ savoy cabbage, shredded 3 tbsp olive oil knob of butter ½ onion, thinly sliced ½ carrot, peeled and thinly sliced ¼ celeriac, peeled and thinly sliced 350ml/12fl oz double cream 6 slices calf’s liver 4 baby leeks, cut …
By Donal Skehan From Saturday Kitchen Ingredients For the harissa baked seabass with baby potatoes 400g/14oz baby potatoes, halved 150g/5½oz cherry tomatoes, halved 6 spring onions, trimmed and halved olive oil, for drizzling 6 tbsp harissa paste 4 small sea bass fillets, skin scored …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sweetcorn 4 baby sweetcorn 3 corncobs 1–2 tsp white wine vinegar 2 tsp extra virgin olive oil For the salmon 300g/10½oz salmon fillets, cut into biggish cubes 4–5 olive oil 100g/3½oz sobrasada, cut into …
Preparation time less than 30 mins Cooking time 1 to 2 hours Serves Serves 4 This recipe shows off some classic British ingredients in spectacular style with a heady combination of faggots and pungent cheese. …
Preparation time less than 30 mins Cooking time 30 mins to 1 hour Serves Serves 2 By Matt Tebbutt From Saturday Kitchen Ingredients For the squid 1 tbsp olive oil 1 shallot, finely chopped 1 garlic clove, finely chopped 250g/9oz morcilla …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 4 Dietary Vegetarian A classic American brunch dish that also makes a delicious dessert. A cross between a pancake and a …
This indulgent twice-baked soufflé is just the ticket for a spot of sophisticated comfort food. Ingredients For the mushrooms and shallots 75g/2½oz unsalted butter 1 tbsp olive oil 2 shallots, peeled and left whole 100g/3½oz …
Ingredients For the baked sea bass 4 tbsp olive oil 2 whole sea bass, fillets removed, pin boned, skin left on ½ bunch fresh basil For the braised baby purple artichokes and asparagus 8 baby …
Ingredients For the crab soufflé 40g/1½oz butter, plus extra for buttering 40g/1½oz plain flour, plus extra for flouring 1 tbsp cayenne pepper 275ml/10fl oz milk 75g/2½oz picked brown crabmeat 2 tsp Dijon mustard 4 free-range …
Griddled watermelons add colour to this unusual dish. Ingredients For the ginger pickle purée 3 tbsp rapeseed oil 1 tsp cumin seeds 2 tsp sesame seeds 200g/7oz root ginger, thinly sliced 1 green chilli, slit …
Ingredients For the venison burgers 400g/14¼oz venison mince 100g/3½oz pancetta, finely diced salt and freshly ground black pepper 2 tbsp olive oil For the baby carrots and carrot crisps 25g/1oz butter 1 bunch baby carrots, …
Rosti is a great way to cook potatoes – add in some beetroot to add colour and flavour. Serve with tender beef fillets and a rich Madeira sauce for an impressive dish. Equipment and preparation: …
Ingredients 50g/2oz butter 1 onion, peeled, finely chopped 1 garlic clove, peeled, finely chopped 250g/9oz Arborio or other Italian risotto rice 150ml/5fl oz dry white wine 1 litre/1 pint 15fl oz chicken stock 175g/6oz fresh …
Try this restaurant-style recipe for lamb chops stuffed with a chicken and mushroom mousse – it’s guaranteed to impress. Ingredients For the lamb 8 lamb chops, French trimmed 75g/3oz butter 75g/3oz mixed wild mushrooms, sliced …
