By Matt Tebbutt From Saturday Kitchen Ingredients For the pan-fried roast chicken: Olive oil: 2 tbsp Chicken supreme, bone in, skin on: 2 pieces Unsalted butter: 40g/1½oz Garlic clove, peeled and left whole: …
The crostata, originating from Italy, is a delightful pastry typically enjoyed with fruity or jam-filled interiors. However, its culinary versatility extends beyond the realm of sweet indulgence and can be served with savory fillings as …
By Theo Randall From Saturday Kitchen Ingredients For the the pasta dough 350g/12oz tipo ’00’ flour 25g/1oz fine semolina flour, plus extra for dusting 2 free-range egg yolks 4 whole free-range eggs For the ravioli filling 800g/1lb 12oz red-skinned Desiree potatoes, peeled, …
By Matt Tebbutt From Saturday Kitchen Ingredients 6 langoustines 150g/5½oz samphire 1 courgette, thinly sliced 1 orange, zest and juice 1 lemon, zest and juice 4 tbsp olive oil 75g/2½oz couscous 1 tbsp harissa paste 3 tbsp pine nuts 2 tbsp chopped fresh coriander Method Bring …
By Spence Metzger From Saturday Kitchen Ingredients For the tomato fondue 2 tbsp olive oil 1 shallot, finely chopped 1 garlic clove, finely chopped 6 tomatoes, blanched and peeled For the prawn sauce 300g/10½oz raw shell on prawns, roughly chopped 1 carrot, roughly …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chilled courgette soup 2 tbsp vegetable oil 1 onion, sliced ½ fennel bulb, chopped 2 garlic cloves, chopped 4 large courgettes, chopped 500ml/18fl oz chicken stock 30ml/1fl oz double cream 25g/1oz Parmesan, grated salt and …
By Mateo Zielonka From Saturday Kitchen Ingredients 400g/14oz classic egg dough recipe or dried pasta of your choice coarse semolina, for dusting if using fresh pasta dough 250g/9oz courgettes (about 3 medium courgettes), grated 6 tbsp olive oil 1 bunch fresh mint, leaves …
By Jane Baxter From Saturday Kitchen Ingredients 4 small courgettes, grated 2 tbsp roughly chopped fresh mint 2 tbsp olive oil ½ lemon, juice only ½ garlic clove, crushed 4 heaped tbsp grated pecorino salt and freshly ground black pepper Method Place the grated …
By Matt Tebbutt From Saturday Kitchen Ingredients For the tart 1 tbsp vegetable oil, plus extra for brushing 1 white onion, roughly chopped 100g/3½oz ready-made puff pastry 2 courgettes, thinly sliced into rounds few sprigs fresh chervil and tarragon, to …
By Matt Tebbutt From Saturday Kitchen Ingredients For the candied courgettes 250g/9oz caster sugar 1 courgette, peeled into ribbons For the cake 150g/5½oz caster sugar 1 vanilla pod, split and seeds removed 2 free-range eggs 140ml/4¾fl oz vegetable oil 250g/9oz self-raising flour …
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 Donna Hay From Saturday Kitchen Ingredients For the pancakes 750g/1lb 10oz courgette, grated 60g/2¼oz spinach, finely chopped 8g fresh mint leaves, shredded 5 free-range eggs, beaten 90g/3¼oz ground almonds 40g/1½oz Parmesan, finely grated 50g/1¾oz white chia seeds extra virgin olive oil, for cooking sea …
By Liam Simpson-Trotman From Saturday Kitchen Ingredients 1 whole turbot (about 2kg/4lb 8oz), cleaned and prepared, plus extra bones from your fishmonger 1 tbsp vegetable oil 1 bulb fennel, thinly sliced ½ leek, thinly sliced 100g/3½oz bonito flakes 1 stick lemongrass, bashed and finely …
