Veal escalopes coated in crunchy panko breadcrumbs and then deep-fried to crispy perfection. Delicious served with a fresh celeriac remoulade and topped with fried eggs. By Freddy Bird From Saturday Kitchen Ingredients For the remoulade ½ celeriac, …
By Gregory Marchand From Saturday Kitchen Ingredients For the chicken 1 free-range chicken olive oil, for frying 125g/4½oz soft unsalted butter 45g/1½oz chestnuts, cooked and chopped 5g/⅛oz chopped truffle (optional) 50g/1¾oz Parmesan, grated 1 medium egg white 125g/4½oz brioche crumbs 25g/1oz shallots and garlic confit 1 lemon, zest …
By Thomasina Miers From Saturday Kitchen Ingredients For the enchiladas 4 tbsp olive oil 25g/oz unsalted butter 600g/1lb 5oz celeriac, peeled and cut into 2cm/¾in cubes 2 tsp fresh thyme leaves, chopped 2 garlic cloves, finely chopped 1 bunch spring onions, finely sliced 400g/14oz Swiss …
By Angela Hartnett From Saturday Kitchen Ingredients For the pork chops 75g/2½oz unsalted butter 2 tbsp olive oil 2 pork chops 2 sprigs sage leaves For the turnip and celeriac gratin 1 large turnip, peeled and very thinly sliced …
By Matt Tebbutt From Saturday Kitchen Ingredients For the smoky tomato sauce 1 x 400g tin whole plum tomatoes 4 fresh plum tomatoes, cut in half 4 tbsp olive oil 1 bulb garlic, cut in half 2 tbsp basil stalks For …
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 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 Theo Randall From Saturday Kitchen Ingredients For the Amarone sauce 100ml/3½fl oz port 100ml/3½fl oz Amarone or Valpolicella Ripasso red wine 100ml/3½fl oz veal jus or beef stock 50g/1¾oz unsalted butter salt and freshly ground black pepper For the salsa …
By Yotam Ottolenghi From Saturday Kitchen Ingredients For the pickled celeriac 3 limes 1 medium celeriac, trimmed, peeled and cut into thin 6cm/2½in long batons 3 celery sticks, cut into thin 6cm/2½in long batons 2 garlic cloves, skin on and crushed with …
By Matt Tebbutt From Saturday Kitchen Ingredients For the celeriac mash 1 celeriac, peeled and roughly chopped 2 large potatoes, peeled and roughly chopped 100ml/3½fl oz double cream 75ml/2½fl oz creme fraiche 100g/3½oz butter 1 bay leaf 3 garlic cloves …
By Matt Tebbutt From Saturday Kitchen Ingredients For the celeriac purée 1 small celeriac, peeled and sliced 75g/2½oz butter 400ml/14fl oz milk 2 thyme sprigs 2 garlic cloves 1 bay leaf For the crumbled black pudding dash olive oil 150g/5½oz good-quality morcilla black pudding, crumbled …
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 …
