By Emily Scott From Saturday Kitchen Ingredients For the crab cakes 500g/1lb 2oz mixed white crab meat, picked 1 lemon, zest and juice 4 spring onions, very thinly sliced 1 tbsp snipped fresh chives 2 tbsp crème fraîche 4 tbsp plain flour, plus …
By Emily Scott From Saturday Kitchen Ingredients For the saffron aioli 2 pinches saffron 1 lemon, juice only 3 free-range egg yolks 1 tsp Dijon mustard 1 garlic clove, chopped sea salt 200ml/7fl oz sunflower oil For the bouillabaisee 4 tbsp good olive oil …
By Emily Scott From Saturday Kitchen Ingredients 1kg/2lb 4oz mussels, preferably Cornish, scrubbed and debearded 3 tbsp olive oil 6 rashers smoked bacon, cut into lardons 200ml/7fl oz Cornish cider 1 shallot, peeled and halved 1 bay leaf 1 small bunch thyme 4 peppercorns …
By Paul Ainsworth From Saturday Kitchen Ingredients For the choux pastry 50g/1¾oz unsalted butter, diced 65g/2¼oz plain flour, sifted pinch fine salt 120g/4½oz free-range egg, beaten For the dark chocolate sauce 2 gelatine sheets 140g/5oz caster sugar 80g/3oz cocoa powder 250g/9oz double cream 40g/1½oz dark …
By Paul Ainsworth From Saturday Kitchen Ingredients For the truffle Madeira mayonnaise 500ml/18fl oz beef stock 200ml/7fl oz Madeira 100ml/3½fl oz port 2 large free-range egg yolks 1 tbsp Dijon mustard 1 tbsp sherry vinegar 400ml/14fl oz rapeseed oil 50g/1¾oz truffle paste salt and freshly …
By Paul Ainsworth From Saturday Kitchen Ingredients 4 x 200g/7oz cod fillets (or other white fish), ideally Cornish 1kg/2lb 4oz mussels, ideally Cornish, scrubbed and debearded 250ml/9fl oz dry white wine dash olive oil 250g/9oz good-quality chorizo, cut into thick rounds …
By Nathan Outlaw From Saturday Kitchen Ingredients For the marinated fish and seafood 1 monkfish tail, bones removed and reserved, trimmed of sinews and sinews reserved, and cut into 8 equal chunks 600g/1lb 5oz gurnard, filleted and fish bones …
