By Richard Bainbridge From Saturday Kitchen Ingredients For the sea bass 800g/1lb 12oz sea bass, gutted, fins and scales removed handful of fresh green herbs, such as flatleaf parsley, fennel, thyme or bay leaves 1 lemon slice 2 large free-range egg …
By Adam Byatt From Saturday Kitchen Ingredients For the steamed brill in fig leaves 4 large fig leaves 4 x 130g/1¾oz brill fillets salt and freshly ground black pepper For the beurre blanc 2 tomatoes (ideally outdoor-grown French tomatoes) 2 white onions, thinly …
By Louis Korovilas From Saturday Kitchen Ingredients For the confit eggs 250ml/9fl oz vegetable oil 4 egg yolks For the silk handkerchiefs 24 fresh lasagne sheets, cut into 12.5cm/4¾in squares 100g/3½oz walnuts, toasted and finely chopped 20g/¾oz grated Parmesan For the beurre …
A twist on rarebit that makes a fab starter. By Simon Hulstone From Saturday Kitchen Ingredients For the crab rarebit 2 tbsp whole milk 55g/2oz unsalted butter, softened 175g/6oz Lancashire cheese, grated 2 free-range egg yolks 100g/3½oz fresh white crab meat 2 tbsp …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 2 “Beurre blanc”, French for “white butter” is a classic French sauce of emulsified butter and reduced vinegar and wine. It …
