By James Timmins & Jules Jefferis From Saturday Kitchen Ingredients For the waffle batter 410g/14½oz gluten-free flour 20g/¾oz baking powder 5 free-range eggs 460ml/16fl oz milk 125g/4½oz unsalted butter For the peach 400g/7oz tinned peach halves in juice ½ ground cinnamon ½ tsp ground all-spice …
By Matt Tebbutt From Saturday Kitchen Ingredients For the onions 2 tbsp olive oil 2 onions, sliced 2 garlic cloves, chopped 1 cinnamon stick 3 cardamom pods ½ tbsp ground coriander salt and freshly ground black pepper For the date purée 200g/7oz dates 4 tsp tamarind paste …
By Matt Tebbutt From Saturday Kitchen Ingredients For the goats’ cheese 50g/1¾oz unsalted butter, plus 100g/3½oz, melted 1 tbsp olive oil 3 banana shallots, peeled and finely chopped 1 tsp thyme leaves 1 bay leaf 200g/7oz soft goats’ cheese, rind removed …
By Anna Jones From Saturday Kitchen Ingredients For the tofu vegetable oil, for frying 200g/7oz extra-firm tofu, cut into 2cm/¾in-thick strips 2 garlic cloves, finely chopped 1 thumb-sized knob ginger, peeled and finely chopped 1 bunch spring onions, finely sliced 3 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pies 1 tbsp olive oil 25g/1oz unsalted butter 2 red onions, thinly sliced 50ml/2fl oz balsamic vinegar 1 potato, peeled and thinly sliced 2 garlic cloves, thinly sliced 1 tsp fennel seeds, toasted and …
By Jose Pizarro From Saturday Kitchen Ingredients 2 tbsp olive oil 1 onion, finely chopped 1 carrot, peeled and finely chopped 1 celery stalk, finely chopped 1 garlic clove, crushed 1 bay leaf few sprigs oregano 300g/10½ oz Spanish pardina lentils or other green lentils 600ml/20fl oz fresh vegetable …
By Matt Tebbutt From Saturday Kitchen Ingredients For the dough 500g/1lb 2oz strong bread flour, plus extra for dusting 2 tsp salt 10g/⅓oz dried yeast 300–350ml/10–12fl oz warm water For the topping dash olive oil knob of butter 1 large onion, thinly …
By Matt Tebbutt From Saturday Kitchen Ingredients For the cured duck egg 2 duck egg yolks 100ml/3½fl oz light soy sauce 50ml/2fl oz cider vinegar 1–2 tsp caster sugar For the boudin noir and caramelised apples dash oil 2 x …
By Matt Tebbutt From Saturday Kitchen Ingredients For the Wellington 1 tbsp olive oil 3 onions, chopped 3 tbsp balsamic vinegar 2 tbsp red wine vinegar 1 tbsp chopped fresh thyme 1 garlic clove, finely chopped 1 bay leaf 6 Portobello mushrooms, chopped 1 …
By Alison Roman From Saturday Kitchen Ingredients For the one-pot chicken 1.8kg/4lb whole chicken or 1.25kg/2lb 12oz chicken thighs or legs, bone in and skin on 4 tbsp olive oil 1 lemon, cut cross ways into thick slices and seeds removed 2 shallots, …
By Rick Stein From Saturday Kitchen Ingredients 450ml/16fl oz fish stock (see tip) 400g/14oz white fish fillets (such as cod), skinned and cut into 2cm/¾in pieces 200g/7oz scallops, removed from the shell and cleaned 400g/14oz raw prawns, peeled and deveined 50ml/2fl oz white …
By Matt Tebbutt From Saturday Kitchen Ingredients For the burger 400g/14oz rump steak, very finely chopped 130g/4½oz bone marrow, soaked and grated 1 tbsp Worcestershire sauce 1 tbsp anchovy sauce 1 tsp of thyme, chopped 1 garlic clove, minced 1 tbsp olive oil …
By Matt Tebbutt From Saturday Kitchen Ingredients For the rice pudding 1.5 litres/2½ pints milk 200ml/7fl oz double cream 1 vanilla pod, seeds removed and pod reserved 2 lemons, zest only (removed in thick strips using a potato peeler) 100g/3½oz butter, cubed …
