By Marcus Wareing From Saturday Kitchen Ingredients Method To make the dressing, preheat the oven to 210C/190C Fan/Gas 6½. Place the garlic in kitchen foil. Add the oil and thyme and season with salt and pepper. …
By Matt Tebbutt From Saturday Kitchen Ingredients Method The day before you want to cook, place the pork belly skin-side up on a plate or tray and pour over 100g/3½oz salt making sure it is …
By Andi Oliver From Saturday Kitchen Ingredients For the aubergine and okra caponata knob of butter olive oil, for drizzling 1 large onion, finely chopped 8 garlic cloves, finely chopped 2 medium aubergine, cut into 1cm/¼in dice 10 okra topped, tailed and halved 8g/¼oz capers …
By Stephen Terry From Saturday Kitchen Ingredients For the crispy chicken thighs 60g/2¼oz sea salt 1 small dried red chilli 2 garlic cloves, crushed 4 large chicken thighs, boneless, skin on 1 tbsp vegetable oil …
A fine cut of beef marinated in herbs and served with creamy mash, cabbage and a rich beef sauce. By Fernando Stovell From Saturday Kitchen Ingredients For the beef 4 x 180–200g/6–7oz pieces beef fillet, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sweetcorn 4 baby sweetcorn 3 corncobs 1–2 tsp white wine vinegar 2 tsp extra virgin olive oil For the salmon 300g/10½oz salmon fillets, cut into biggish cubes 4–5 olive oil 100g/3½oz sobrasada, cut into …
Delicious, sustainable squid, cooked in seconds, served with a tangy ponzu dressing. Ingredients For the squid 4 x squid (about 250g/9oz each), cleaned and cut into triangles salt and freshly ground black pepper extra virgin …
This dish makes a quick and warming brunch or supper. Fried eggs work well if you don’t fancy poached. Ingredients For the parsnip, potato and bacon rosti 3 rashers back bacon 1 potato, grated 1 …
Ingredients 50g/2oz butter 1 onion, peeled, finely chopped 1 garlic clove, peeled, finely chopped 250g/9oz Arborio or other Italian risotto rice 150ml/5fl oz dry white wine 1 litre/1 pint 15fl oz chicken stock 175g/6oz fresh …