By Matt Tebbutt From Saturday Kitchen Method Preheat the oven to 180C/160C Fan/Gas 4. Scatter the banana slices and raisins over the base of a 20x30cm serving dish. Add the banana bread slices and …
A crowd-pleasing winter dessert a rustic-style apple tart with homemade pastry. You’ll need an ice cream machine but it doesn’t have to cost the earth. Check out these Amazon four Star bargains. By Ravneet Gill From Saturday …
Fruit-filled spiced pastry tarts from Scotland – a great alternative to mince pies at Christmas or anytime. By Gregg Boyd From Saturday Kitchen Ingredients For the sweet shortcrust pastry 200g/7oz plain flour 125g/4½oz unsalted butter, cold 70g/2½oz icing sugar …
Experience the ultimate summer delight: creamy ice cream nestled between chocolate cookies, all enrobed in a rich, velvety coat of dark chocolate. By Paul A Young From Saturday Kitchen Ingredients For the cookies 115g/4oz unsalted butter, at …
By Alison Roman From Saturday Kitchen Ingredients 400g/14oz raspberries (fresh or frozen) 50g/1¾oz caster sugar 400g/14oz sour cream Method See Youtube video for Raspberries and sour cream Put the raspberries in a bowl and sprinkle them with the sugar. Use …
By Nathan Outlaw From Saturday Kitchen Ingredients For the pickled chillies 70ml/2½fl oz cider 70ml/2½fl oz cider vinegar 75g/2½oz caster sugar 2 red chilies, sliced with seeds in 1 red onion, finely sliced 1 tsp sea salt For the pumpkin ketchup …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sea bream 400ml/14fl oz hot fish stock, to cover fresh flatleaf parsley stalks 50g/1¾oz unsalted butter 1 onion, sliced 3 celery sticks, sliced 50ml/2fl oz dry vermouth 300ml/10fl oz dry white wine 3 large potatoes, peeled …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted garlic with cream 1 head garlic 250ml/9fl oz double cream 1 tsp chopped fresh thyme 1 bay leaf 100g/3½oz Parmesan, grated, plus extra to serve 100g/3½oz gruyère, grated For the deep-fried …
By Matt Tebbutt From Saturday Kitchen Ingredients For the ice cream 6 over-ripe bananas 500ml/18fl oz double cream 397g tin condensed milk For the caramel 300ml/10fl oz double cream 100g/3½oz caster sugar 25ml/1fl oz dark rum (to taste) For the French toast …
By Matt Tebbutt From Saturday Kitchen Ingredients For the mascarpone cream 500ml/18fl oz mascarpone 300ml/10fl oz double cream 1 vanilla pod, seeds only icing sugar, to taste For the meringue 4 free-range egg whites 225g/8oz caster sugar 1 tsp cornflour ½ …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted marinated beef 2 dried ancho chillies 1 tbsp chopped fresh oregano 2 tbsp olive oil 1 onion, sliced 4 garlic cloves, crushed 100ml/3½fl oz cider vinegar 3 limes, juice only 1 tomahawk steak or rib-eye …
By Thomasina Miers From Saturday Kitchen Ingredients For the fideus 4 tbsp olive oil 250g/9oz angel hair pasta or vermicelli 600g/1lb 5oz fresh tomatoes 1 onion, roughly chopped 2 garlic cloves, roughly chopped 1½ tsp sweet paprika ½ tsp dried Mexican oregano 1–2 …
You’ll need an ice cream maker for this recipe. By Matt Tebbutt From Saturday Kitchen Ingredients For the blood orange ice cream and syrup 6 free-range egg yolks 270g/9½oz caster sugar 250ml/9fl oz whole milk 250ml/9fl oz double …
By Matt Tebbutt From Saturday Kitchen Ingredients For the batter 1 free-range egg white, beaten 150g/5½oz plain flour 50ml/2fl oz olive oil For the fried vegetables 2 salsify sticks, peeled and sliced 4 purple sprouting broccoli spears ½ red onion, separated into petals …
By Ravneet Gill From Saturday Kitchen Ingredients For the milk ice cream 1.5 litres/2¾ pints full-fat milk 450g/1lb caster sugar 750ml/1¼ pints double cream 75g/2¾oz cornflour pinch fine salt For the pastry 200g/7oz strong white flour, plus extra for dusting ½ …
By Matt Tebbutt From Saturday Kitchen Ingredients For the vanilla confit lemons 200g/7oz caster sugar 1 vanilla pod, split 1 lemon, very thinly sliced For the lemon curd and coconut bread 370g/13oz plain flour 3 tbsp baking powder 160g/5¾oz caster sugar …
By Jane Baxter From Saturday Kitchen Ingredients For the Nesselrode no-churn ice cream 50g/1¾oz raisins 50g/1¾oz sultanas 100g/3½oz glacé fruits (such as orange, lemon, pineapple, apricot, or cherries), chopped 3 tbsp dark rum 200g/7oz chestnut purée 400ml/14fl oz double cream 400g/14oz condensed milk …
By Emily Scott From Saturday Kitchen Ingredients For the clementine curd 4 clementines, zest and juice 40g/1½oz caster sugar 2 free-range eggs 50g/1¾oz unsalted butter, cubed For the meringue 6 free-range egg whites 350g/12oz caster sugar icing sugar, for dusting To decorate …
