[col type=”three-fourth”] This simple fish recipe sings the praises of the humble sprout matched with fancy trout (and a splash of champagne). Ingredients 110g/4oz butter 4 x 200g/7oz turbot fillet, pin-boned, skin on 2 medium …
[col type=”three-fourth”] Ingredients 8 sheets leaf gelatine cold water, to cover 1 x 750ml/1¼ pint bottle champagne 1 lemon, juice only 100g/3½oz caster sugar 2 tbsp finely sliced fresh basil leaves 400g/14oz peaches, chopped To …
[col type=”one-fourth”] Preparation time overnight [/col] [col type=”one-fourth”] Cooking time less than 10 mins [/col] [col type=”one-fourth”] Serves Serves 2-4 [/col] [col type=”one-fourth last”] [/col] By Matt Tebbutt From Saturday Kitchen[row] Ingredients 700ml/1¼ pint champagne or sparkling …
[col type=”one-fourth”] Preparation time less than 30 mins [/col] [col type=”one-fourth”] Cooking time 10 to 30 mins [/col] [col type=”one-fourth”] Serves Serves 2–4 [/col] [col type=”one-fourth last”] Dietary Vegetarian [/col] By Raymond Blanc From Saturday Kitchen [row] …
Ingredients 8 ginger biscuits 100ml/3½fl oz champagne or sparkling wine 284ml/10fl oz double cream 4 tbsp icing sugar 8 tbsp lemon curd To serve 2 tbsp flaked almonds, toasted fresh strawberries Preparation method Crumble the …
A rather special dinner for two. Scallops served back in the shell, topped with soft potato, seaweed and a creamy champagne sauce. Ingredients 310g/11oz baking potatoes 8 scallops in their shells, well-scrubbed salt, to stand …
