This delicious but simple dish combines freshly made, creamy ricotta with bold pesto, fiery peas, and a crispy sourdough crumb. By Chantelle Nicholson From Saturday Kitchen Ingredients For the ricotta 350ml/12fl oz whole milk 50ml/2fl oz double cream 2 …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp olive oil 1 shallot, diced 1 garlic clove, finely chopped 2 small celery sticks, diced 1 leek, diced 2 fresh tomatoes, peeled and diced 100ml/3½fl oz shellfish or fish stock 150ml/5fl oz passata 25ml/1fl oz dry sherry 25ml/1fl …
By Gary O’Hanlon From Saturday Kitchen Ingredients 70ml/2½fl oz vegetable oil 4 garlic cloves, peeled 2 sprigs thyme drizzle olive oil 4 chicken breasts, bone in (available from your local butcher) 4 sprigs thyme 4 knobs butter ½ lemon, juice only 4 tbsp frozen peas knob …
The panko and coconut crust gives a satisfying crunch to these fried oysters. Equipment and preparation: You will need a mandolin slicer. By Michel Roux Jr. From Saturday Kitchen Ingredients For the beetroot mayonnaise 1 …
Wood-fired pork collar and crackling with sage and pine nut crumb By Jason Atherton From Saturday Kitchen
Preparation time less than 30 mins Cooking time 1 to 2 hours Serves Serves 2 By Michel Roux Jr. From Saturday Kitchen Ingredients For the polenta 150ml/5fl oz milk 150g/5½oz fine polenta 50g/1¾oz unsalted butter, …
