By Sophie Wyburd From Saturday Kitchen Ingredients For the kebabs: Vegetable oil: 1 tbsp Limes (sliced into thin rounds): 3 (2 for slicing) Honey: 100g/3½oz Tamari: 3 tbsp Hot sauce: 6 tbsp Olive oil: …
By Tom Kitchin From Saturday Kitchen Ingredients Leeks: 4 Olive oil: 2 tbsp Shelled scallops (about 70g each), cleaned and corals removed: 8 Sea salt and freshly ground black pepper For the hazelnut dressing: Blanched …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sea bass 1 whole sea bass (400g–600g/14oz–1lb 5oz), head on 1 lime, juice only 4 tbsp olive oil salt and freshly ground black pepper For the dressing 1 large red chilli 6 spring …
By Matt Tebbutt From Saturday Kitchen Ingredients For the shredded lamb belly 2 x 600g/1lb 5oz lamb breasts 50g/1¾oz salt 1 head garlic, halved 1 stick rosemary 1 star anise 2 bay leaves 1 litre/1¾ pints vegetable oil For the rub 1 …
By Anna Haugh From Saturday Kitchen Ingredients vegetable oil, for deep-frying 2 starchy potatoes, such as Maris Piper or King Edward, peeled, sliced thinly on a mandolin and cut into 1–2cm/½–¾in discs 350g/12oz salted butter 2 x 150g/5½oz sea …
By Pam Brunton From Saturday Kitchen Ingredients 4 small brown onions, unpeeled 2 whole wild leeks, roots intact 150g/5½oz sourdough breadcrumbs 55g/2oz unsalted butter 1 garlic clove 100g/3½oz fresh sheep’s curd cheese or ricotta 1 lemon, zest only 100g/3½oz hard sheep’s cheese, finely grated 1 tsp nigella seeds …
Equipment: You will need 2 untreated hard wood planks, preferably cedar or alder wood. By Elizabeth Allen From Saturday Kitchen Ingredients 1 sea trout (400g/14oz), pin-boned 1 tbsp olive oil 50g/1¾oz butter, cubed 25g/1oz white …
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 Ian Orr From Saturday Kitchen Ingredients For the burnt apple sauce 5 Granny Smith apples, peeled, quartered and cored 1 tbsp honey 2 tbsp apple cider vinegar For the eel 1 tbsp olive oil 1 fresh eel, head, skins and guts …
Preparation time overnight Cooking time 30 mins to 1 hour Serves Serves 2 By Matt Tebbutt From Saturday Kitchen Ingredients 400g tin beef consommé 250ml/9fl oz red wine, ideally Bordeaux bouquet garni of bay leaf, thyme and leek leaf 2 …
