By Matt Tebbutt From Saturday Kitchen Ingredients For the roast pork 6 bay leaves 2kg/4lb 8oz pork loin, on the bone, skin scored drizzle olive oil 1 lemon, juice only salt and freshly ground black pepper For the sweet and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the celeriac purée 1 small celeriac, peeled and sliced 75g/2½oz butter 400ml/14fl oz milk 2 thyme sprigs 2 garlic cloves 1 bay leaf For the crumbled black pudding dash olive oil 150g/5½oz good-quality morcilla black pudding, crumbled …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled red chicory 150ml/5fl oz red wine vinegar large pinch caster sugar 1 small red chicory, cut into thin strips For the confit fennel olive oil, to cover 1 fennel bulb, …
The rich, creamy walnuts complement the crisp and crunchy side salad in this delicious steak supper. Equipment: You will need a food processor. By Luke Tipping From Saturday Kitchen Ingredients 100g/3½oz egg white (3 small …
The sharp, bitter salad next to the rich toffee-like sauce balances the smokiness of the haddock rissoles perfectly. By Jon Rotheram From Saturday Kitchen Ingredients 450g/1lb floury potatoes, peeled and roughly chopped 250ml/9fl oz double …
Tangy rhubarb really complements the rich, oily mackerel and a light citrus salad rounds it all off perfectly. Ingredients For the chutney 75g/2⅔oz caster sugar 25g/1oz sultanas few sprigs fresh rosemary 2cm/¾in piece root ginger, …
