By Matt Tebbutt From Saturday Kitchen Ingredients 4 tbsp white miso paste 1–2 tbsp soft brown sugar 100ml/3½fl oz sake 50ml/2fl oz mirin 2 cod fillets (about 300g/10½oz each), skin on and pin bones removed 2 tbsp vegetable oil 1 piece kombu …
By Matt Tebbutt From Saturday Kitchen Ingredients For the soup 2 tbsp olive oil 30g/1oz unsalted butter 4 rashers streaky bacon, chopped 1 onion, diced 1 potato, peeled and diced 1 garlic clove, chopped 2 celery sticks, chopped 1 tsp chopped fresh thyme 1 bay leaf …
By Matt Tebbutt From Saturday Kitchen Ingredients For the Wellington 25g/1oz butter 2 banana shallots, peeled and diced 2 garlic cloves, minced 4 sage leaves, chopped 100g/3½oz pork mince 200g/7oz soft black pudding, skin removed and crumbled 400–500g/14oz–1lb 2oz pork loin 1 ready-rolled puff pastry sheet …
By Rick Stein From Saturday Kitchen Ingredients 2 tbsp sunflower oil 6 spring onions, cut on the diagonal into 3cm/1in pieces 10g/¼oz ginger, peeled and finely sliced 5cm/2in cinnamon stick 1 star anise 1 bay leaf 600g/1lb 5oz pork belly, rind cut off …
By Paul Ainsworth From Saturday Kitchen Ingredients For the truffle Madeira mayonnaise 500ml/18fl oz beef stock 200ml/7fl oz Madeira 100ml/3½fl oz port 2 large free-range egg yolks 1 tbsp Dijon mustard 1 tbsp sherry vinegar 400ml/14fl oz rapeseed oil 50g/1¾oz truffle paste salt and freshly …
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised beans 1kg/2lb 4oz dried white cannellini beans, soaked for at least 5 hours 1 litre/1¾ pint chicken stock 1 onion, peeled and cut into quarters 2 bay leaves ½ …
By Ching-He Huang From Saturday Kitchen Ingredients For the golden tofu 400g/14oz firm tofu, drained, patted dry and cut into 2cm/1in cubes 2 pinches sea salt 2 pinches ground white pepper 300ml/10fl oz rapeseed oil, for frying For the spiced …
By Matt Tebbutt From Saturday Kitchen Ingredients For the black pudding meatballs 1.5 litres/2½ pints pork or chicken stock 30g/1oz unsalted butter 1 shallot, finely chopped 1 garlic clove, finely chopped 1 onion, thinly sliced 1 bay leaf 1 tsp finely chopped …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the fondants 90g/3¼ oz unsalted butter, at room temperature, plus 50g/1¾ oz melted for brushing 150g/5½oz light brown sugar 150g/5½oz pumpkin purée 3 free-range eggs, beaten 45g/1½ oz golden syrup 90g/3¼oz plain flour 1 tsp …
By Matt Tebbutt From Saturday Kitchen Ingredients For the celeriac purée 1 small celeriac, peeled and sliced 75g/2½oz butter 400ml/14fl oz milk 2 thyme sprigs 2 garlic cloves 1 bay leaf For the crumbled black pudding dash olive oil 150g/5½oz good-quality morcilla black pudding, crumbled …
By Jason Atherton From Saturday Kitchen Ingredients For the soup 700g/1lb 9oz Désirée potatoes, peeled and thinly sliced 50g/1¾oz unsalted butter 750ml/1¼ pints vegetable or chicken stock 150ml/5fl oz double cream 6 tbsp parsley oil (1 bunch parsley blended with 100ml/3½fl oz olive oil) …
By Matt Tebbutt From Saturday Kitchen Ingredients For the feta 200g/7oz barrel-aged feta 2 tbsp olive oil 2cm/1in piece fresh ginger, peeled and grated 1 tbsp dried oregano 2 tsp freshly ground black pepper For the kale and spinach …
