By Rosie Birkett From Saturday Kitchen Ingredients For the wild garlic pesto 40g/1½oz peeled hazelnuts, roasted 100g/3½oz wild garlic, roughly chopped 30g/1oz Parmesan (or alternative vegetarian hard cheese), finely grated ½ unwaxed lemon, zest and juice 100ml/3½fl oz extra virgin oil …
By Theo Randall From Saturday Kitchen Ingredients For the grilled vegetables 1 tbsp olive oil 1 large red pepper, cut into 2cm strips 1 aubergine, cut into 1cm rounds 2 small courgettes, cut into ½cm strips 1 tbsp medlar …
By Pam Brunton From Saturday Kitchen Ingredients 4 small brown onions, unpeeled 2 whole wild leeks, roots intact 150g/5½oz sourdough breadcrumbs 55g/2oz unsalted butter 1 garlic clove 100g/3½oz fresh sheep’s curd cheese or ricotta 1 lemon, zest only 100g/3½oz hard sheep’s cheese, finely grated 1 tsp nigella seeds …
Preparation time over 2 hours Cooking time 30 mins to 1 hour Serves Makes 20-24 This recipe for madeleines à la crème au citron was given to me by my friend Frankie Unsworth who, like …
Preparation time 1-2 hours cooking time 30 mins to 1 hour Serves Serves 12-15, and makes two 350g/12oz jars of lemon curd This American cake is incredibly light as it’s made with whisked egg whites …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 8 This is a great chilled dessert to feed a crowd, and impress them too. Often egg yolks are left over …
