By Philli Armitage-Mattin From Saturday Kitchen Method Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the chicken liberally with sea salt all over and set aside in the fridge for an hour, or overnight if …
By Theo Randall From Saturday Kitchen Ingredients 4 tbsp olive oil, plus 1 tsp for the salad dressing 4 courgettes, cut in half lengthways, then cut into 1cm/½in half-moons 2 garlic cloves, 1 thinly sliced and 1 left whole 6 basil leaves …
By Adam Handling From Saturday Kitchen Ingredients For the lamb sauce 2 tbsp olive oil 1 large onion, peeled and diced 1 large carrot, peeled and diced 3 sticks celery, peeled and diced 1 garlic clove, peeled and diced 375ml/13fl oz white wine …
By Olia Hercules From Saturday Kitchen Ingredients For the lyok dressing 4 thyme or lemon thyme sprigs, leaves picked handful tarragon sprigs handful dill sprigs handful flatleaf parsley sprigs 1 garlic clove, roughly chopped 6 tbsp cider vinegar 2 tsp honey or caster sugar sea salt and freshly ground black pepper …
By Ben Tish From Saturday Kitchen Ingredients For the gremolata 2 tbsp finely chopped fresh flatleaf parsley 1 tbsp finely chopped fresh marjoram or oregano 1 garlic clove, finely chopped 1 shallot, finely chopped ½ unwaxed lemon, zest and juice 50ml/2fl oz extra …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 x 350g/12oz turbot steak on the bone, dark skin side removed 2 tbsp olive oil 50g/1¾oz butter 2 thyme sprigs 1 lemon, juice only salt and freshly ground black pepper For the garnish 2 courgettes, thinly …
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 Jane Baxter From Saturday Kitchen For the pasta 300g/10½oz semolina, plus extra for dusting 1 tbsp squid ink 140ml/4½fl oz lukewarm water salt For the sauce 2 tbsp olive oil 1 small red onion, finely chopped 200g/7oz courgettes, …
Ingredients 4 corn-fed chicken breasts, boneless and skinless salt and freshly ground black pepper 75g/3oz plain flour 2 free-range eggs 60g/2½oz Japanese breadcrumbs For the caper sauce 2 tbsp olive oil 50g/2oz butter 1 banana …
Ingredients For the shellfish vierge 2 tbsp olive oil 4 large shallots, finely diced 2kg/4lb 4oz assorted shellfish, such as cockles, clams, razor clams, mussels, winkles (discard any bivalves that don’t close tightly when firmly …
Ingredients 6 baby courgettes 1 tbsp thyme 5 tbsp dried porcini mushrooms, soaked in water until soft, drained and water reserved 2 tbsp olive oil salt and freshly ground black pepper For the chilli scrambled …
