Mary Berry cheese scones – so cheesy – so delicious
Mary Berry cheese scones are delicious cold but even better warm, cut in half, with lashings of butter and maybe a little chilli jam. Ingredients 225g / 8oz self-raising flour ½ tsp salt ½ tsp …
Tag: cheese
Fondant potato with cheese custard, dulse and nori fries
By Jack Croft and Will Murray From Saturday Kitchen Ingredients For the pickled dulse 50g/1¾oz white wine vinegar 15g/½oz caster sugar 2 tsp soy sauce 100g/3½oz fresh dulse, washed and drained For the cheese custard 4 gelatine leaves 250g/9oz double cream 6 …
Beetroot and blue cheese spelt
Pearled spelt is a versatile grain, similar in usage to pearl barley or bulgur. In this dish, it is paired with sweet and earthy beetroot, along with creamy and salty cheese, creating a wonderful combination …
Fried fish with Jamaican bun and cheese
By Judi Love From Saturday Kitchen Ingredients 15g/½oz plain flour 15g/½oz self-raising flour 2 red snapper fillets 2 tbsp vegetable oil 1 onion, thinly sliced 1 red pepper, sliced ¼ fresh scotch bonnet pepper, finely chopped 1 carrot, cut into coins pinch …
Canadian cheese soup with black pudding and apple
By Matt Tebbutt From Saturday Kitchen Ingredients For the soup 2 tbsp olive oil 30g/1oz unsalted butter 4 rashers streaky bacon, chopped 1 onion, diced 1 potato, peeled and diced 1 garlic clove, chopped 2 celery sticks, chopped 1 tsp chopped fresh thyme 1 bay leaf …
Cheese and ham hock toastie with pickles
By Matt Tebbutt From Saturday Kitchen Ingredients For the cheese and ham toastie 1 ham hock 1 carrot, peeled and roughly chopped 2 sticks celery, roughly chopped 1 onion, roughly chopped 1 bay leaf 1 star anise 1 bunch thyme 1 tsp whole black …
Goats’ cheese mousse tarts with rhubarb chutney and sour rhubarb sorbet
By Matt Tebbutt From Saturday Kitchen Ingredients To make the candied rhubarb 1 stick pink rhubarb, very thinly sliced 8cm lengths 50g/1¾oz caster sugar For the sour rhubarb sorbet 70g/2½oz caster sugar 350g/12oz green rhubarb 1 lemon, juice …
Baked Winslade cheese custard with smoked potatoes
By Shauna Froydenlund From Saturday Kitchen Ingredients For the Winslade custard 30g/1oz unsalted butter 1 large banana shallot, peeled and finely sliced 1 garlic clove, sliced 230g/8¼oz Winslade cheese, diced 50g/1¾oz full-fat milk 200ml/7fl oz whipping cream 145g/5¼oz free-range egg yolks 4g fine salt …
Crispy goats’ cheese with caramelised apples and walnuts
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 …
Chicken kiev with a gruyère cheese fondue
By Matt Tebbutt From Saturday Kitchen Ingredients For the chicken kiev 60g/2¼oz salted butter 4 garlic cloves, minced 2 tbsp chopped fresh flatleaf parsley 2 chicken breasts, skin removed 100g/3½oz plain flour 2 free-range eggs, beaten 100g/3½oz panko breadcrumbs vegetable oil, for deep …
Warm parsnip, blue cheese and chestnut salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the parsnips 5 parsnips, 4 peeled and chopped into chunks, 1 peeled and finely sliced 2 tbsp olive oil 1 tsp paprika 1 tsp fresh thyme leaves 400ml/14fl oz chicken stock 125g/4½oz unsalted butter …
Cheese toastie with turkey gravy and mushroom sauce
By Tom Parker Bowles From Saturday Kitchen Ingredients For the mushroom sauce 30g/1oz unsalted butter 3 spring onions, sliced 2 garlic cloves, finely chopped 250g/9oz mushrooms, finely sliced 500ml/18fl oz vegetable stock 3 tbsp white miso paste 60ml/2¼fl oz double cream salt and …
Fried cheese pizza with chilli tomato sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the dough 400g/14oz strong flour, plus extra for dusting 25g/1oz fresh yeast 1 tsp salt For the chilli tomato sauce olive oil, for frying 1 onion, diced 3 garlic cloves, minced 1 bay leaf …
Grilled cheese with damson chutney and roasted cobnuts
By Matt Tebbutt From Saturday Kitchen Ingredients For the damson chutney 2 cloves ½ tsp black peppercorns 1 star anise 500g/1lb 2oz damsons, stones removed and quartered 150g/5½oz dark muscovado sugar 1 large Bramley apple, peeled, cored and chopped 100ml/3½fl oz …
Mo’s mac and cheese
By Mo Gilligan From Saturday Kitchen Ingredients 250g/9oz macaroni 50g/1¾oz unsalted butter 50g/1¾oz plain flour 600ml/20fl oz full-fat milk 50g/1¾oz mature cheddar, plus 30g/1oz for the top, grated 50g/1¾oz Parmesan, plus 30g/1oz for the top, grated 50g/1¾oz Red Leicester, plus 30g/1oz for …
Cyrus’ mac and cheese
By Cyrus Todiwala From Saturday Kitchen Ingredients 300g/10½oz cauliflower florets (reserve the stems and trimmings) 300g/10½oz dried macaroni 2 heaped tbsp butter, plus extra for greasing ½ tsp cumin seeds 4 tbsp plain flour, sifted 400ml/14fl oz full-fat milk 2–3 finger or bird’s …
Rukmini’s mac and cheese
By Rukmini Iyer From Saturday Kitchen Ingredients 250g/9oz macaroni 50g/1¾oz unsalted butter 50g/1¾oz plain flour 600ml/21fl oz full-fat milk 2 tsp Dijon mustard 100g/3½oz cheddar, grated, plus extra for the top 100g/3½oz mozzarella, cubed 75g/2½oz panko breadcrumbs 1–2 tbsp olive oil, for drizzling freshly …
Cheese and thyme soufflé
By Ed Balls From Saturday Kitchen Ingredients 6 tbsp unsalted butter 4 tbsp thyme, finely chopped 150g/5½oz Parmesan, grated 4 tbsp plain flour 400ml/14fl oz full-fat milk 8 medium free-range eggs, separated 175g/6oz gruyère, grated salt and freshly ground black pepper Method Melt 2 …