By Matt Tebbutt From Saturday Kitchen Ingredients For the herb crust 40g/1½oz Parmesan, grated 80g/3oz fine breadcrumbs 60g/2¼oz unsalted butter, softened 25g/1oz mixed fresh parsley, tarragon and dill For the halibut 2 x 200g/7oz halibut fillets, off the bone, skin removed 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp vegetable oil, plus more for deep-frying 4 fresh ceps, diced 1 tbsp dried ceps, chopped 1 tsp chopped fresh thyme 80g/2¾oz mascarpone 200g/7oz ripe Brie, sliced in half horizontally 3 …
By Richard Bertinet From Saturday Kitchen Ingredients For the herb butter 50g/1¾oz unsalted butter 50g/1¾oz finely chopped parsley 1 garlic clove, crushed salt For the sweet dough 500ml/18fl oz full-fat milk 30g/1oz yeast or 2 x 7g sachets of fast-action yeast 1kg/2lb 4oz strong bread flour …
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 …