By Jane Baxter From Saturday Kitchen Ingredients 1 head cauliflower, cut into florets 1 tbsp olive oil 2 tsp maple syrup 35g/1¼oz crème fraîche 50g/1¾oz Gruyère, grated 1 tsp Dijon mustard 1 tbsp grated Parmesan 1 tbsp finely snipped fresh chives salt and freshly …
By Jose Pizarro From Saturday Kitchen Ingredients For the fideos con caballa 2 bay leaves 4 mackerel fillets, cleaned and pin-boned with head and tail reserved 2 tbsp olive oil 1 large onion, finely chopped 3 ripe tomatoes, peeled and finely chopped …
By Matt Tebbutt From Saturday Kitchen Ingredients 100g/3½oz strong soft goats’ cheese, such as Ragstone 1 tbsp mascarpone 2 sprigs thyme, leaves picked 50g/1¾oz almonds, toasted vegetable oil, for deep-frying 100g/3½oz 00 flour 50g/1¾oz semolina 200ml/7fl oz whole milk 4 small courgettes, with …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 4 raw king prawns 1 shallot, finely chopped 1 jalapeño pepper, finely chopped 3 spring onions, finely chopped 30g/1oz cream cheese 50g/1¾oz mayonnaise 150g/5½oz strong mature cheddar, grated 300g/10½oz cooked sweetcorn freshly ground black pepper …
By Tommy Banks From Saturday Kitchen Ingredients 100g/3½oz toasted hazelnuts 100g/3½oz mixed herbs (such as bronze fennel, lemon balm, anise hyssop, nasturtium leaves, basil) 2 tbsp rapeseed oil 50g/1¾oz lemon verbena leaves 6 courgette stalks approx. 50cm/20in in length, stringy parts removed, cut …
By Richard Bainbridge From Saturday Kitchen Ingredients 75g/2½oz salted butter 4 shallots, finely chopped 200g/7oz Parmesan, grated 70g/2½oz Mrs Temple’s Alpine cheese or Gruyère, grated 200ml/7fl oz double cream 350ml/12fl oz chicken stock salt and white pepper For the garnish pickled asparagus, cut into small …
By Matt Tebbutt From Saturday Kitchen Ingredients For the tamales 70g/2½oz lard 225g/8oz plain flour 1½ tsp baking powder 1 tsp salt 150ml/5fl oz warm water 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 medium-sized tomato, diced 1 tsp ground cumin 1 …
By Michel Roux Jr. From Saturday Kitchen Ingredients For the cannoli 200g/7oz polenta 220g/8oz plain flour, plus extra for dusting 1 tsp xanthum gum 20g/¾oz butter 1 tbsp olive oil pinch salt vegetable oil, for deep-frying For the candied walnuts 1 tbsp butter …
By Ollie Dabbous From Saturday Kitchen Ingredients For the salad 100ml/3½fl oz white wine vinegar 60g/2¼oz caster sugar 1 star anise 1 banana shallot, finely chopped 1 tbsp shallot pickle liquor, from above 3 tsp salt 500g/1lb 2oz candy stripe beetroot 1 tbsp white balsamic vinegar …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted apples 2 Braeburn apples, cored and cut into quarters 1 red onion, cut into rings 1 red chilli, chopped 2 tbsp pine nuts 2 thyme sprigs 2 tbsp olive oil salt and freshly ground black …
By Olia Hercules From Saturday Kitchen Ingredients For the dough 7g fast-action dried yeast 1 tbsp honey 150ml/5fl oz warm milk 2 tsp crushed sea salt 100ml/3½fl oz kefir or yoghurt 400g/14oz strong flour polenta or semolina, for dusting For the filling 100g/3½oz butter 4 garlic cloves, …
By Gregory Marchand From Saturday Kitchen Ingredients For the salsify tagliatelle 350g/12oz salsify 1 lemon, juice only ice cubes For the cheese and wine sauce 1 shallot, peeled and finely chopped 30g/1oz butter 200ml/7fl oz vin jaune wine or dry …
Risotto is a super-versitile dinner that is perfect for feeding a crowd. This one uses a traditional graukäse from Austria but you could use any strong-flavoured cheese you wanted. The espuma gun cream is optional, …
By Jane Baxter From Saturday Kitchen Ingredients For the shortcrust pastry 175g/6oz plain flour 1 tsp caster sugar 125g/4½oz cold butter, cut into small cubes 3–4 tbsp iced water For the filling 1 butternut squash, peeled, deseeded and cut into 1cm/½in …
By Frederick Forster From Saturday Kitchen Ingredients 4 quails’ eggs For the ravioli 500g/1lb 2oz ‘00’ flour, plus extra for dusting 4 free-range egg yolks 2 tbsp olive oil, plus extra for cooking 1 free-range egg, beaten 225g/8oz soft goats’ cheese, …