By Matt Tebbutt From Saturday Kitchen Method Preheat the oven to 180C/160C Fan/Gas 4. Scatter the banana slices and raisins over the base of a 20x30cm serving dish. Add the banana bread slices and …
By Paul Ainsworth From Saturday Kitchen Ingredients For the brine (optional) 100g/3½oz table salt 40g/1½oz caster sugar 6 thyme sprigs 6 rosemary sprigs 4 garlic cloves, skin on and crushed 5 black peppercorns 5 coriander seeds For the croûtons ½ tbsp olive oil 200g/7oz day-old bread, torn into …
By Carmen O’Neal From Saturday Kitchen Ingredients 700ml/1¼ pint bourbon 1 jar peanut butter 1 tsp maple syrup 3 dashes Angostura bitters For the garnish peanut butter brittle orange peel Method To make the peanut butter bourbon, spread the jar …
A modern twist to an easy roast dinner with a grapefruit salad drizzled in a white balsamic dressing. By Alexina Anatole From Saturday Kitchen Ingredients For the roast chicken with beer butter shallots 1 whole chicken (around 1.5kg/3lb …
By Paul Ainsworth From Saturday Kitchen Ingredients For the butter sauce 100g/3½oz cockles, scrubbed 100g/3½oz mussels, scrubbed and debearded 100g/3½oz clams, scrubbed and debearded 300ml/10fl oz sparkling wine or Champagne 2 tsp extra virgin olive oil 1 large banana shallot, peeled and finely …
Indulge in a succulent fish supper with steamed asparagus and boozy butter—a harmonious blend of flavors and textures that guarantees a memorable dining experience. By Freddy Bird From Saturday Kitchen Ingredients For the sea trout 1kg/2lb …
This delecious chicken dinner is a culinary tribute to the vibrant flavors of Middle Eastern cuisine, featuring a medley of tantalizing spices, including the fiery harissa, accompanied by a delightful assortment of warm and pillowy …
Butter paneer curry, also known as “makhani paneer,” is a popular dish in Indian cuisine. It is made by simmering cubed paneer cheese (a type of Indian cottage cheese) in a rich, buttery tomato-based sauce. …
By Ravinder Bhogal From Saturday Kitchen Ingredients For the slow cooked celeriac 1kg/2 lb 4 oz celeriac, scrubbed and cleaned 2 tbsp olive oil 100g/3½ oz kimchi butter, see below drizzle rapeseed oil, for frying sea salt For the …
By Max La Manna From Saturday Kitchen Ingredients 30 new potatoes 1 tbsp extra-virgin olive oil 2 tbsp vegan butter, softened generous pinch salt ¼ tsp cracked black pepper 2 garlic cloves, crushed For the pickled red onion ½ red onion, thinly sliced 2 …
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 …
