By Judi Love From Saturday Kitchen Ingredients 15g/½oz plain flour 15g/½oz self-raising flour 2 red snapper fillets 2 tbsp vegetable oil 1 onion, thinly sliced 1 red pepper, sliced ¼ fresh scotch bonnet pepper, finely chopped 1 carrot, cut into coins pinch …
By Richard Bainbridge From Saturday Kitchen Ingredients For the stuffed confit duck 100g/3½oz sea salt 50g/1¾oz honey 2 tbsp dried seaweed powder 2 duck legs 1 star anise 1 tbsp fennel seeds 1 tbsp black peppercorns vegetable oil or duck fat, to cover (about 1–1.5 litres/1¾ …
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients For the aloo bun chat 500g/1lb 2oz ready-made mashed potato 2 spring onions, finely sliced handful fresh coriander, finely chopped 1 tsp chilli powder ½ tsp turmeric 1 tsp coarsely ground, toasted cumin seeds ½ tsp garam …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 head garlic, cut in half ½ tsp whole black peppercorns 1 bay leaf 2 sprigs thyme 350ml/12fl oz full-fat milk 350ml/12fl oz double cream 6 free-range eggs 75g/2½oz Parmesan, grated 8 stale hot cross buns, cut …
James Martin’s ultimate burger recipe James Martin recipes From James Martin: Home Comforts Ingredients 800g/1lb 12oz best-quality beef steak, minced 3 egg yolks 1 tbsp Dijon mustard 300ml/10½fl oz rapeseed oil 25g/1oz beer mustard or …
By Donal Skehan From Saturday Kitchen Ingredients 6 hot cross buns, halved butter, for spreading 600ml/21fl oz milk 400ml/14fl oz double cream 1 cinnamon stick 4 free-range eggs 1 tsp vanilla extract 150g/5½oz caster sugar 200g/7oz leftover milk chocolate egg, broken into pieces vanilla ice cream, to serve …
Preparation time overnight Cooking time over 2 hours Serves Serves 10 Tom Kerridge calls this beef version of pulled pork the ‘ultimate sandwich’. It may take a while, but it will be worth the wait. …
