By Matt Tebbutt From Saturday Kitchen Ingredients For the beef 4 tbsp olive oil 1 beef cheek, left whole 1 onion, chopped 1 carrot, peeled and chopped 1 celery stick, chopped bunch fresh thyme 1 star anise 1 bay leaf 150ml/¼ pt red wine 2 …
Zesty chili poussin accompanied by roasted confit potatoes and a charred lettuce salad you can serve family style on one large platter. By Patrick Williams From Saturday Kitchen Ingredients For the poussin 160g/5¾oz salt 1 tbsp coriander seeds 1 …
By Jack Croft and Will Murray From Saturday Kitchen Ingredients For the chestnuts 25ml/1fl oz sherry vinegar 100ml/3½fl oz rapeseed oil 1 banana shallot, diced 1 lemon, zest only 60g/2¼oz chestnuts, roughly chopped salt and freshly ground black …
By Richard Bainbridge From Saturday Kitchen Ingredients For the confit of cherry tomatoes 20 cherry tomatoes, halved through the equator 4 sprigs thyme, leaves only 1 tbsp olive oil 10g/⅓ oz caster sugar salt and freshly ground black pepper For …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated pork fillet 6 tbsp pomegranate molasses 1 orange, juice only 1 pinch red chilli powder 1 garlic clove, crushed 1 tbsp tomato purée pinch ground allspice pinch sumac 1 pork fillet salt and freshly …
By Richard Bainbridge From Saturday Kitchen Ingredients For the stuffed confit duck 100g/3½oz sea salt 50g/1¾oz honey 2 tbsp dried seaweed powder 2 duck legs 1 star anise 1 tbsp fennel seeds 1 tbsp black peppercorns vegetable oil or duck fat, to cover (about 1–1.5 litres/1¾ …
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit tuna 200ml/7fl oz olive oil 2 x 200g/7oz tuna steaks 150g/5½oz cherry vine tomatoes, still on the vine 1 rosemary stick 2 garlic cloves, smashed 1 bay leaf 50g/1¾oz bottarga or mojama …
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit artichokes 400ml/14fl oz olive oil 2 large or 6 baby globe artichokes, leaves and hairy ‘chokes’ removed, trimmed 2 garlic cloves, peeled and left whole 100g/3½oz plain flour salt and …
By Yotam Ottolenghi From Saturday Kitchen Ingredients 2 tsp cumin seeds 2 tsp coriander seeds 2 x 400g tins chickpeas, drained 10 garlic cloves, peeled 30g/1oz fresh ginger, peeled and julienned 300g/10½oz cherry tomatoes 3 red chillies, mild or spicy (to taste), slit open lengthways …
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit vanilla lemons 2 lemons, thinly sliced 100g/3½oz caster sugar 1 vanilla pod For the lemon sponge cake knob of salted butter 260g/9oz caster sugar, plus extra for dusting 8 free-range eggs, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit fried chips 4 potatoes, peeled and thinly sliced on a mandoline 4 tbsp duck or goose fat 1 tsp chopped thyme 2 garlic cloves, finely chopped oil, for deep-fat frying sea …
By Glynn Purnell From Saturday Kitchen Ingredients For the confit lemon 50g/1¾oz caster sugar handful basil leaves with stalks 1 lemon, very thinly sliced For the zhoug 1 tsp black peppercorns 1 tsp caraway seeds 4 cardamom pods, seeds picked 1 tsp black mustard seeds …
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit turnips 500g/1lb 2oz turnips, peeled and thinly sliced on a mandolin 500g/1lb 2oz potatoes, peeled and thinly sliced on a mandolin 200ml/7fl oz olive oil, to cover 2 …
By Jason Atherton From Saturday Kitchen Ingredients For the confit sardines 6 large sardines, gutted and cleaned 4 bay leaves few sprigs fresh thyme 3 tbsp black peppercorns 2 lemons, finely grated zest only 400ml/14fl oz olive oil, or enough to cover …
By Jason Atherton From Saturday Kitchen Ingredients For the salmon confit 500ml/18fl oz olive oil 1 garlic clove, finely chopped 4 x 140g/5oz salmon fillets, skin on (or mackerel, sardines or any smoked fish) bunch fresh coriander, chopped, to serve 2 Little Gem …
By Freddy Bird From Saturday Kitchen Ingredients For the confit duck 4 duck legs, knuckle removed 1 cinnamon stick 2 star anise 2cm/¾in knob ginger, peeled and chopped 6 juniper berries 5 black peppercorns 1 shallot, chopped 3 garlic cloves, bruised 2 fresh bay leaves duck fat, to …
