By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 1 tsp honey 1 shallot, diced 2 lemons, zest julienned and juice 100g/3½oz skinned sushi-grade salmon, diced 100g/3½oz skinned sushi-grade halibut, diced 2 tbsp finely chopped chives 1 small piece daikon, thinly …
By Bryn WIlliams From Saturday Kitchen Ingredients For the scallops 3 large sushi-grade cleaned and shucked scallops, from a good-quality fishmonger, roes separated, flesh diced, 2 shells reserved and cleaned 100g/3½oz fresh podded peas 6 breakfast radishes, cut into …
By Niklas Ekstedt From Saturday Kitchen Ingredients For the spruce dressing 1 free-range egg yolk 1 tsp French mustard 1 tbsp edible spruce oil 3 tbsp green oil (see tips) 1 tsp lemon juice 1 tsp apple cider vinegar salt For …
By Matt Tebbutt From Saturday Kitchen Ingredients For the beetroot and horseradish 2 small cooked beetroot, grated 1–2 tbsp grated fresh horseradish root 1 tsp caster sugar 1 tsp cider vinegar salt and freshly ground black pepper For the fennel and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sea bass ceviche 2 x 300g/10½oz sushi-grade sea bass fillets, skin removed and very thinly sliced 2 tbsp olive oil 2 limes, juice only 2 shallots, finely chopped 1 bunch fresh chives, …
By Anna Hansen From Saturday Kitchen Ingredients For the tomatillo and yuzu mojo 5 large tomatillos, roughly chopped 1 small onion, roughly chopped 8 garlic cloves 1 green chilli, roughly chopped small bunch coriander, roughly …
Preparation time 30 mins to 1 hour Cooking time no cooking required Serves Serves 4 Hairy Bikers recipes From Hairy Bikers Everyday Gourmets Ingredients 500g/1lb 2oz skinless salmon fillets, flesh sliced as thinly as possible …
