By Ching-He Huang From Saturday Kitchen Ingredients For the shredded duck 2 free-range duck legs, skin on (approximately 460g/1lb) For the marinade 2 garlic cloves, minced 2 tbsp fresh grated root ginger 2 tbsp rice wine or dry sherry 1 tsp …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 lemon sole fillets, skinless few tarragon sprigs 2 bay leaves ¼ cucumber, thinly sliced into ribbons using a vegetable peeler 2 tbsp olive oil 30g/1oz unsalted butter 250g/9oz peeled brown shrimps 2 tbsp horseradish cream 2 tbsp …
By Bryn Williams From Saturday Kitchen Ingredients For the fried aubergine 2 aubergines (Chinese or Japanese) plain flour, for dusting oil, for deep frying salt, to taste For the cucumber 4 cucumbers (Chinese or Japanese) 150ml/5fl oz white wine vinegar 50ml/2fl …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 1 tsp honey 1 shallot, diced 2 lemons, zest julienned and juice 100g/3½oz skinned sushi-grade salmon, diced 100g/3½oz skinned sushi-grade halibut, diced 2 tbsp finely chopped chives 1 small piece daikon, thinly …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated cucumber 1 small cucumber, diced 1 tsp sesame oil 1 tsp salt 1 tbsp black sesame seeds For the avocado purée 1 avocado 2 lime, juice only pinch salt For the mushrooms …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled prunes 300g/10½oz prunes 250ml/9fl oz white wine vinegar 250g/9oz caster sugar 1 tsp black peppercorns 4 cloves 1 cinnamon stick 1 star anise For the cured cucumber 1 tbsp salt For the Danish roast …
By Sam and Shauna From Saturday Kitchen Ingredients For the duck breasts 2 duck breasts, skin on 20g/¾oz fine sea salt 2 tsp soft dark brown sugar 1 tbsp garlic powder 4 juniper berries, ground 2 bay leaves, finely crushed 2 tsp ground coriander 1 …
By Ryan Riley From Saturday Kitchen Ingredients For the salt and vinegar cucumber 1 cucumber, sliced into ribbons large pinch salt 150ml/5fl oz malt vinegar For the cod 150g/5½oz Parmesan, grated 2 tsp smoked paprika small handful fresh thyme, leaves picked pinch salt …
By Richard Bainbridge From Saturday Kitchen Ingredients For the satay sauce 1 tbsp vegetable oil 1 shallot, thinly sliced ½ lemongrass stick, roughly chopped 20g/¾oz fresh root ginger, peeled and finely chopped 2–3 coriander stalks, chopped 1 red chilli, thinly sliced 2 garlic cloves, grated 1 …
By Anna Haugh From Saturday Kitchen Ingredients For the salmon and cucumber 100g/3½oz cream cheese 100g/3½oz piece fresh horseradish, peeled and grated 2 lemons, zest and juice 150g/5½oz piece smoked salmon For the fennel cream 50ml/2fl oz extra virgin olive oil …
By Glynn Purnell From Saturday Kitchen Ingredients For the spiced butter 225g/8oz salted butter ¼ tsp paprika ¼ tsp ground ginger ¼ tsp mild curry powder ¼ tsp ground masala spice For the parsley oil bunch flat leaf parsley 150ml/5fl …
By Marcus Samuelsson From Saturday Kitchen Ingredients For the aguachile 100g/3½oz cucumber, peeled 4 sushi grade carabinero prawns, peeled, halved and de-veined (head reserved) For the red aguachile 4 red chillies 1 guajillo chilli, toasted 2 garlic cloves 1 tbsp hot sauce …
By Trine Hahnemann From Saturday Kitchen Ingredients For the mayonnaise 2 free-range egg yolks 1 tbsp Dijon mustard 1 tsp lemon juice 250ml/9fl oz flavourless oil sea salt and freshly ground black pepper For the cucumber salad 250ml/9fl oz white wine vinegar 2 cucumbers, …
