By Matt Tebbutt From Saturday Kitchen Ingredients For the guinea fowl 1 guinea fowl crown 1 bunch thyme 1 head garlic 1 bay leaf splash madeira wine 20g/¾oz butter 100ml/3½fl oz dark chicken stock For the boudin blanc splash olive oil 2 shallots, finely chopped 1 garlic clove, finely …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast grouse 2 tbsp olive oil 1 whole grouse 1 bunch fresh thyme 1 bay leaf 1 garlic clove 30g/1oz butter ½ celeriac, peeled, diced and blanched handful chopped kale For the black figs 3 black figs, …
By Freddy Bird From Saturday Kitchen Ingredients 1 garlic clove, crushed 175g/6oz unsalted butter, softened 3 sprigs rosemary, finely chopped 2-3 ripe Provencal black figs (alternatively use Turkish black figs), cut into quarters icing sugar (optional) 1 sprig fresh thyme, leaves picked good splash cassis …
By Matt Tebbutt From Saturday Kitchen Ingredients For the croquettes 800g/1lb 12oz potatoes, peeled and cut into chunks ½ truffle, finely chopped 2 tbsp truffle oil 50g/1¾oz Parmesan, grated 2 free-range egg yolks 60g/2¼oz salted butter 100g/3½oz plain flour 2 free-range eggs, beaten …
By Andi Oliver From Saturday Kitchen Ingredients For the caramelised artichokes and purée 1kg/2lb 4oz Jerusalem artichokes, peeled and chopped into 1in/2cm pieces 25g/1oz butter salt and freshly ground black pepper For the Jerusalem artichoke crisps vegetable oil, for deep-frying …
By Ching-He Huang From Saturday Kitchen Ingredients For the jasmine rice 300g/10½oz jasmine rice, well rinsed 1 tsp hot vegetable stock For the clams and scallops 1 tbsp rapeseed oil 2 garlic cloves, crushed 2.5cm/1in fresh root ginger, peeled and grated 2 red chillies, …
By Jane Baxter From Saturday Kitchen For the pasta 300g/10½oz semolina, plus extra for dusting 1 tbsp squid ink 140ml/4½fl oz lukewarm water salt For the sauce 2 tbsp olive oil 1 small red onion, finely chopped 200g/7oz courgettes, …
By Ken Hom From Saturday Kitchen Ingredients 1 tbsp light soy sauce 1½ tbsp Shaoxing rice wine (or dry sherry) ½ tsp salt 1 tsp sugar 1 tsp sesame oil 2 tsp cornflour 450g/1lb boneless chicken thighs, cut into 5cm/2in pieces 1 tbsp vegetable …
By Miles Kirby From Saturday Kitchen Ingredients For the pork and Chinese chive dumplings 250g/9oz pork mince 10g/1/3oz ginger, grated 10g/1/3oz garlic, grated 15g/½oz spring onion, thinly sliced 2 tsp soy sauce 2 tsp fish sauce pinch cracked black pepper pinch salt 15g/½oz Chinese chives 18 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the curried haddock 50ml/2fl oz olive oil small handful fresh curry leaves 1 tsp curry powder 1 tsp turmeric pinch salt 300g/10½oz thick piece haddock For the crème fraiche and Dijon mustard cream 2 tsp Dijon …
Black cod with miso is a popular Japanese dish and would stand out as part of a main course a dinner party. The creamy white flesh of the cod is balanced beautifully with the sweet/salty …
Salmon fillets, cooked simply with ginger, black beans and Shaoxing rice wine. Try your hand at making the Chinese dumplings – just fill shop-bought wonton wrappers with the tasty pork mix. They cook in minutes! …
Thought you hated Brussels sprouts? This recipe from Ottolenghi SIMPLE will change all that and with its flavours of black garlic and and burnt butter, this dish will have pride of place at your Christmas …
By Matt Tebbutt From Saturday Kitchen Ingredients For the black cod 1 tbsp vegetable oil 2 x 200g/7oz black cod fillets 150ml/5fl oz sake 150ml/5fl oz mirin 4 tbsp white miso paste 2 tbsp caster sugar For the steamed greens 2 bok choi …
col type=”one-fourth”] Preparation time 30 mins to 1 hour [/col] By Matt Tebbutt From Saturday Kitchen Ingredients For the potato dauphinoise 1 garlic bulb 250ml/9fl oz full-fat milk 250ml/9fl oz double cream 100g/3½oz unsalted butter, plus extra for greasing 2 sprigs fresh thyme …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sirloin steak dash oil 2 x 800g/1lb 12oz sirloin steak on the bone 1 head garlic, broken into cloves and peeled 1 bunch thyme, leaves and stalks 50ml/2fl oz Madeira 30g/1oz unsalted butter salt and …
Make your own traditional potato gnocchi in this easy-to-follow recipe. Here it is served with onion and garlic purées and massaged kale. By Matt Tebbutt From Saturday Kitchen Ingredients For the gnocchi 2 large baking potatoes (around 600g/1lb 5oz), …
A very boozy pud strictly for adults only. If you want a challenge, try saying ‘sherry jelly’ after eating! By Matt Tebbutt From Saturday Kitchen Ingredients Method For the jelly, place the gelatine leaves in a bowl …