By Matt Tebbutt From Saturday Kitchen Ingredients 1 aubergine, thinly sliced lengthways 500g/1lb 2oz puff pastry plain flour, for dusting 150g/5½oz fontina, sliced 300g/10½oz mozzarella, sliced 100g/3½oz Parmesan, grated 200g/7oz wood-roasted piquillo peppers, sliced 2 garlic cloves, thinly sliced or grated 2 beef …
By Adam Handling From Saturday Kitchen Ingredients For the Parmesan craquelin 200g/7oz butter 200g/7oz grated Parmesan 200g/7oz flour For the gougères 200g/7oz butter 250g/9oz flour, sieved 300ml/10fl oz milk 10 free-range eggs 100g/3½oz grated Parmesan For the cheese sauce 300g/10½oz plain flour 300g/10½oz unsalted butter …
By Matt Tebbutt From Saturday Kitchen Ingredients For the cabbage ¼ red cabbage, finely shredded on a mandolin 6 baby pickled onions 3 tbsp red wine vinegar 1 tsp caraway seeds 2 tbsp caster sugar salt For the corned beef …
By Richard Bainbridge From Saturday Kitchen Ingredients For the glaze 2 tbsp barbecue sauce 1 tbsp cider vinegar or white wine vinegar For the spice rub 50g/1¾oz paprika 60g/2¼oz sea salt 2 tbsp chilli powder or chilli flakes 2 garlic clove, grated, or 2 …
By Judy Joo From Saturday Kitchen Ingredients For the mac and cheese 350g/12oz dried macaroni 75g/2¾oz unsalted butter 20g/¾oz plain flour 150ml/5fl oz full-fat milk 400g/14oz mixed cheeses (blue, goat’s, cheddar, Parmesan), grated 450ml/16fl oz double cream 250g/9oz kimchi, roughly chopped For the …
By Georgina Hayden From Saturday Kitchen Ingredients For the cheese, courgette and honey pie large knob of butter 200g/7oz feta, crumbled 175g/6oz kasseri (or gruyère), grated 75g/2½oz halloumi, grated 350g/12oz courgettes, coarsely grated 2 free-range eggs freshly ground white pepper few sprigs fresh thyme, …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 head garlic drizzle olive oil 300g/10½oz ready-made puff pastry sheet 100g/3½oz baby spinach 1 whole Baron Bigod (or camembert), approx. 250g/9oz 1 tbsp chopped thyme leaves 2 free-range eggs, 1 whole and 1 egg yolk, beaten To serve …
By Jose Pizarro From Saturday Kitchen Ingredients 2 tbsp olive oil 1 onion, finely chopped 1 carrot, peeled and finely chopped 1 celery stalk, finely chopped 1 garlic clove, crushed 1 bay leaf few sprigs oregano 300g/10½ oz Spanish pardina lentils or other green lentils 600ml/20fl oz fresh vegetable …
By Jane Baxter From Saturday Kitchen Ingredients 75g/2½oz pecans pinch cayenne pepper 3 tbsp olive oil 3 tbsp balsamic vinegar, plus more if needed 1 red onion, thinly sliced 1 garlic clove, finely chopped 1 small red cabbage, finely shredded pinch brown sugar, plus …
By Sabrina Ghayour From Saturday Kitchen Ingredients For the butternut borani 1.2kg/2lb 12oz butternut squash, halved lengthways, seeds discarded olive oil, for drizzling 2 garlic cloves, finely chopped 300g/10½ oz Greek yoghurt 1 tsp pul biber chilli flakes (also known …
By Matt Tebbutt From Saturday Kitchen Ingredients 4 rashers streaky bacon, smoked or unsmoked 1 sprig rosemary 1 banana shallot, halved 1 small cauliflower, broken into florets, with leaves 4 Brussels sprouts, trimmed and halved ½ small squash, peeled, seeds removed …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta and filling 30 large conchiglioni pasta shells 2 tbsp olive oil, plus extra for drizzling 2 shallots, diced ½ fennel bulb, diced 40g/1½oz Parmesan, grated 100g/3½oz ricotta 1 tbsp chopped fresh oregano For the …
By Matt Tebbutt From Saturday Kitchen Ingredients For the croziflette 50g/1¾oz unsalted butter 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 100ml/3½fl oz white wine 50ml/1¾oz double cream 200g/7oz buckwheat crozet pasta 250g/9oz Roquefort, sliced 250g/9oz Reblochon, sliced …
By Matt Tebbutt From Saturday Kitchen Ingredients For the lasagne 100g/3½oz Parmesan 150g/5½oz soft goats’ cheese large pinch grated nutmeg 1 tsp thyme leaves 6 fresh lasagne sheets 100g/3½oz baby spinach salt For the sauce 1 tbsp red wine vinegar 90g/3¼oz walnuts, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the cheesecake 180g/6oz digestive biscuits 1 tbsp chopped thyme leaves 80g/3oz salted butter, softened 2–3 tbsp runny honey 100g/3½oz walnuts, chopped 500g/1lb 2oz baby spinach, blanched and chopped fresh green salad, to serve sliced breakfast radishes, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the blue cheese beignets 50g/1¾oz unsalted butter 70g/2½oz plain flour 1 free-range egg, plus 3 free-range egg yolks 150g/5½oz Roquefort (or vegetarian blue cheese), crumbled polenta or flour, for dusting vegetable oil, for …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pasty 1 x 400g tin sausage and beans (or any tin of beans or pasta hoops) 50g/1¾oz cheddar, grated (or any cheese that melts) 50g/1¾oz halloumi, diced 1 …