By Matt Tebbutt From Saturday Kitchen Ingredients For the brown shrimp and blood orange butter 100ml/3½fl oz white wine 1 shallot, peeled and chopped 100g/3½oz unsalted butter 1 lemon, juice only pinch mace pinch cayenne pepper 1 tbsp brown shrimps 1 blood orange, …
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 Niklas Ekstedt From Saturday Kitchen Ingredients For the flatbreads 750ml/26fl oz full-fat milk 150g/5½oz butter 70g/2½oz honey 25g/1oz fresh yeast 500g/1lb 2oz rye flour 500g/1lb 2oz plain flour For the asparagus and cod 6 green asparagus, trimmed, peeled and halved 2 x …
By Matt Tebbutt From Saturday Kitchen Ingredients For the meatballs 2 small cuttlefish, cleaned and chopped, fins removed 400g/14oz beef mince 1 onion, chopped 2 tbsp fresh flatleaf parsley 2 garlic cloves 100g/3½oz breadcrumbs 1 medium free-range egg, beaten 2 tbsp olive oil, for …
By Matt Tebbutt From Saturday Kitchen Ingredients For the skate wing 2 tbsp olive oil 2 x 200g/7oz skin-on sea bass fillets, boned 75g/2½oz unsalted butter 6 fresh sage leaves 75g/2½oz capers, drained 1 lemon, juice only For the poached oysters 75g/2⅔oz unsalted butter …
By Yotam Ottolenghi From Saturday Kitchen Ingredients 1kg/2lb 4oz sweet potatoes, skin on and scrubbed clean 3 tbsp olive oil 150g/5½oz mature cheddar, roughly grated 3 garlic cloves, crushed 1 tsp cumin seeds, roughly crushed with a pestle and mortar 1 tbsp lemon juice 8 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef rump cap 1 beef rump cap, around 1kg/2lb 4oz in weight 2 tbsp olive oil For the spice rub 4 tbsp salt 4 tbsp hot smoked paprika 3 tbsp …
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised venison 2 tbsp olive oil 1kg/2lb 4oz venison haunch, diced into 10cm/4in pieces 4 cooking chorizo sausages, cut into chunks 1 onion, peeled and quartered 3 sticks celery, roughly chopped 1 fennel bulb, quartered …
By Georgina Hayden From Saturday Kitchen Ingredients For the pilafi 2 tbsp olive oil 75g/2¾oz unsalted butter 80g/3oz vermicelli 2 onions, sliced 2 garlic cloves, sliced 350g/12oz ripe tomatoes, finely chopped 250g/9oz long grain or basmati rice 800ml/28fl oz hot fish stock or water good …
By Sarti Packer & Itamar Srulovich From Saturday Kitchen Ingredients For the smoky pepper salad 2 large Romano peppers 1 red chilli 1 small bunch parsley, leaves picked and chopped 3 sprigs fresh tarragon, leaves picked and chopped 1 garlic clove 4 spring …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sea bass 300g/10½oz wild sea bass fillet, skin on plain flour, for dusting 1 tbsp olive oil For the basil butter sauce 100ml/3½fl oz vermouth 1–2 tbsp white wine vinegar 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated chicken 3 garlic cloves, minced ½ tsp salt 1 lemon, juice only 1 tbsp minced fresh root ginger 80ml/2½fl oz thick Greek-style yoghurt 1 tsp garam masala ½ tsp chilli powder 1 tsp …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted lamb shank 2 tbsp smoked paprika 1 tsp ground cumin 1 tbsp dried mint 2 tsp garlic powder dash olive oil 2 lamb shanks 50g/1¾oz butter, softened 2 red onions, peeled and cut in …
By Bryn Williams From Saturday Kitchen Ingredients For the flavoured butter 375g/13oz unsalted butter, softened freshly grated nutmeg, to taste 1 lemon, zest and juice ¼ tsp cayenne pepper 150g/5½oz brown shrimps salt and freshly ground black pepper For the brill …
By Matt Tebbutt From Saturday Kitchen Ingredients For the cured cucumber 1 cucumber, thinly sliced 1 tbsp salt 1 tbsp sugar 1 lemon, juice only For the salmon escalopes 2 x 200g/7oz fillets lightly cold-smoked salmon (ideally organic), each sliced into …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted scallops 150g/5oz girolle mushrooms, brushed clean 100ml/4fl oz malt vinegar 4 tbsp olive oil 1 fresh corn cob, kernels only 3 spring onions, chopped 6 fat king scallops salt and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the peanut butter blondies 200g/7oz unsalted butter, plus extra for greasing 300g/10½oz crunchy peanut butter (or smooth peanut butter) 340g/11¾oz soft light brown sugar (or any sugar, such as caster) 2 free-range eggs, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the saddle of rabbit 2 rabbit loin fillets 4 thin streaky bacon slices 2 tbsp olive oil 1 tsp chopped fresh tarragon 25g/1oz butter 1 garlic clove, peeled and smashed 3 langoustine tails, shells removed, blanched and drained …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast haddock 2 tbsp olive oil 2 x 200g/7oz haddock, skin on and pin boned 2 garlic cloves, peeled and smashed 2 sprigs fresh thyme For the roasted celeriac, fennel …
By Ollie Dabbous From Saturday Kitchen Ingredients For the pumpkin soup 50g/1¾oz butter 140g/5oz onion, thinly sliced 400g/14oz delica pumpkin, peeled, deseeded and cut into 2cm/¾in cubes 1 tsp sugar 1 tsp salt 400ml/14fl oz full-fat milk 1 tbsp moscatel vinegar For …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta 200g/7oz ‘00’ pasta flour 2 free-range eggs For the filling 200g/7oz salmon fillet, skin removed 200g/7oz cod fillet, skin removed 1 free-range egg white 600ml/21fl oz double cream salt and freshly ground black pepper For …
By ViVek Singh From Saturday Kitchen Ingredients For the paneer butter masala 4 tbsp ghee or vegetable oil ½ tsp cumin seeds 4 green cardamom pods 2 black cardamom pods 1 bay leaf 1 large onion, finely chopped 1½ tsp salt ½ tsp ground white pepper 1 …
