Sprouts get a bad reputation but cooked right they are delicious, adding texture, flavour and colour to a dish. By Poppy O’Toole From Saturday Kitchen Ingredients 50g/3 tbsp butter, melted 500g/1lb 2oz fresh or frozen Brussels sprouts (if fresh, …
By James Timmins & Jules Jefferis From Saturday Kitchen Ingredients For the waffle batter 410g/14½oz gluten-free flour 20g/¾oz baking powder 5 free-range eggs 460ml/16fl oz milk 125g/4½oz unsalted butter For the peach 400g/7oz tinned peach halves in juice ½ ground cinnamon ½ tsp ground all-spice …
By Emily Scott From Saturday Kitchen Ingredients 1kg/2lb 4oz mussels, preferably Cornish, scrubbed and debearded 3 tbsp olive oil 6 rashers smoked bacon, cut into lardons 200ml/7fl oz Cornish cider 1 shallot, peeled and halved 1 bay leaf 1 small bunch thyme 4 peppercorns …
By Matt Tebbutt From Saturday Kitchen Ingredients For the fritters 1 large potato, peeled and grated 3 slices of long sliced smoked salmon, cut into strips 1 tbsp fresh dill, chopped 2 free-range eggs, beaten 2 tbsp plain flour …
By Matt Tebbutt From Saturday Kitchen Ingredients For the romesco sauce 2 red peppers, left whole 3 garlic cloves 100g/3½oz blanched almonds 50–100ml/2–3½fl oz olive oil 1–2 tsp sherry vinegar 1 tsp smoked paprika 1–2 tbsp red pepper or tomato purée salt and …
By Matt Tebbutt From Saturday Kitchen Ingredients 4 rashers streaky bacon, smoked or unsmoked 1 sprig rosemary 1 banana shallot, halved 1 small cauliflower, broken into florets, with leaves 4 Brussels sprouts, trimmed and halved ½ small squash, peeled, seeds removed …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pastry 520g/1lb 3oz butter, diced and chilled 380g/13oz plain flour, plus extra for dusting 10g/⅓oz fine salt 1 free-range egg, beaten to glaze For the kale, squash and bacon …
By Matt Tebbutt From Saturday Kitchen Ingredients 4 bay leaves, crumbled 1 tbsp coriander seeds 1 tbsp juniper berries 60g/2¼oz coarse salt 30g/1oz light brown sugar 2kg/4lb 8oz boned pork belly Method Blitz all the ingredients, except the pork, in a …
By Matt Tebbutt From Saturday Kitchen Ingredients For the dressing 500g/1lb 2oz crab shells, broken up 1 carrot, chopped 1 fennel, chopped 1 onion, chopped 1 celery stick, chopped 500ml/18fl oz chicken stock 50ml/2fl oz olive oil 2 tbsp moscatel vinegar salt and freshly ground black …
