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 …
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 Sabrina Ghayour From Saturday Kitchen Ingredients For the dumplings 750g/1lb 10oz potatoes 500g/1lb 2oz ricotta cheese, drained well 2 free-range eggs 1 small bunch (about 30g/1oz) dill, finely chopped 50g/1¾oz ‘00’ flour light olive oil, …
By Andi Oliver From Saturday Kitchen Ingredients For the bream 4 sea bream fillets, skin-on, pin-boned 1 tsp ground cumin 1 tsp ground coriander 1 tsp paprika ½ tsp ground black cardamom ½ tsp grated nutmeg 2 garlic cloves, crushed 1 lime, zest only 30ml/1fl oz rapeseed oil …
By Nathan Outlaw From Saturday Kitchen Ingredients For the hazelnut butter 150g/5½oz blanched whole hazelnuts 1 tbsp caster sugar 100g/3½oz unsalted butter, at room temperature 2 tbsp chopped fresh flatleaf parsley 2 tbsp snipped fresh chives salt and freshly ground black pepper For …
By Niklas Ekstedt From Saturday Kitchen Ingredients 4 mackerel fillets 8–12 baby new potatoes 4 eggs ½ pointed cabbage, leaves cut into 3cm/1¼in squares 4 tbsp butter 1 bunch chives, snipped 1 tbsp chopped red onion 2 tbsp capers 3 tbsp wholegrain mustard 4 tbsp soured cream 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the salmon 250g/9oz unsalted butter, cubed 300g/10½oz piece best quality farmed salmon, skin on, pin boned 1 large cooked lobster claw, shell removed and reserved For the lobster sauce 2 tbsp olive oil 2 lobster shells …
By James Tanner From Saturday Kitchen Ingredients 300g/10½oz hake fillet, scaled and pin-boned fine salt, for salting 150ml/5fl oz beef stock 150ml/5fl oz red wine 150g/5½oz cockles in shells 1 garlic clove, crushed 1 banana shallot, finely chopped 2 sprigs fresh thyme, crushed 150ml/5fl oz dry white wine 100ml/3½fl oz whipping …
col type=”one-fourth”]Preparation time less than 30 mins[/col] By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp olive oil 1 3-bone French-trimmed rack of venison 2 banana shallots, finely chopped 250ml/9fl oz red wine splash red wine vinegar 2 sprigs thyme 1 bay leaf 1 …
Crunchy peanut butter and rolled oats add bite to Donal’s soft and delicious cookies. Best served with a cold glass of milk. By Donal Skehan From Saturday Kitchen Ingredients For the cookies 150g/5½oz caster sugar …
Push the boat out with this classic shellfish platter. By Matt Tebbutt From Saturday Kitchen Ingredients For the garlic and chilli butter 250g/9oz unsalted butter, softened 2 cloves garlic, finely chopped 1 red chilli, seeds …
A twist on rarebit that makes a fab starter. By Simon Hulstone From Saturday Kitchen Ingredients For the crab rarebit 2 tbsp whole milk 55g/2oz unsalted butter, softened 175g/6oz Lancashire cheese, grated 2 free-range egg yolks 100g/3½oz fresh white crab meat 2 tbsp …
By Carl Clarke From Saturday Kitchen Ingredients Method To make the bread and butter pickles, place the cucumber, onions and salt in a sieve set over a large bowl and cover with ice. Put some plates and …
