By Jack Croft and Will Murray From Saturday Kitchen Ingredients For the pickled dulse 50g/1¾oz white wine vinegar 15g/½oz caster sugar 2 tsp soy sauce 100g/3½oz fresh dulse, washed and drained For the cheese custard 4 gelatine leaves 250g/9oz double cream 6 …
Christmas pudding leftovers transformed into a deep-fried pastry treat with whisky custard – from Tony Singh. By Tony Singh From Saturday Kitchen Ingredients For the Christmas pudding samosas 500g/1lb 2oz plain flour 20g/¾oz cocoa powder 1 tsp salt 175ml/6fl …
By Anna Haugh From Saturday Kitchen Ingredients For the poached rhubarb 500g/1lb 2oz forced rhubarb, cut into batons 300ml/10fl oz raspberry wine 100g/3½oz caster sugar For the custard 1 vanilla pod 250ml/9fl oz double cream 290ml/10fl oz full-fat milk 120g/4½oz free-range egg yolks …
By Ravneet Gill From Saturday Kitchen Ingredients For the crème diplomat 500ml/18fl oz full-fat milk 125g/4½oz caster sugar 6 free-range egg yolks 40g/1½oz cornflour 1 vanilla pod, split lengthways 300ml/10fl oz double cream For the pastry 125g/4½oz plain flour 50g/1¾oz icing sugar pinch fine sea …
By Shauna Froydenlund From Saturday Kitchen Ingredients For the Winslade custard 30g/1oz unsalted butter 1 large banana shallot, peeled and finely sliced 1 garlic clove, sliced 230g/8¼oz Winslade cheese, diced 50g/1¾oz full-fat milk 200ml/7fl oz whipping cream 145g/5¼oz free-range egg yolks 4g fine salt …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sponge 175g/6oz salted butter, softened, plus extra for greasing 2 lemons, 1 cut into rings with peel left on and 1 zested and juiced 6 tbsp golden syrup 175g/6oz caster …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the fondants 90g/3¼ oz unsalted butter, at room temperature, plus 50g/1¾ oz melted for brushing 150g/5½oz light brown sugar 150g/5½oz pumpkin purée 3 free-range eggs, beaten 45g/1½ oz golden syrup 90g/3¼oz plain flour 1 tsp …
By Matt Tebbutt From Saturday Kitchen Ingredients For the doughnuts 150ml/5fl oz full-fat milk 50g/1¾oz butter 200g/7oz self-raising flour 50g/1¾oz caster sugar, plus 50g/1¾oz for dusting 2 free-range eggs vegetable oil, for deep frying For the filling ½ vanilla pod, split …
