By Matt Tebbutt From Saturday Kitchen Ingredients 3 garlic cloves, finely chopped 2 tsp fennel seeds 1kg/2lb 4oz fatty pork belly olive oil For the glazed endive dash oil 1 endive, cut in half lengthwise 2 tsp caster sugar 50g/1¾oz butter 250ml/9fl …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp vegetable oil, plus more for deep-frying 4 fresh ceps, diced 1 tbsp dried ceps, chopped 1 tsp chopped fresh thyme 80g/2¾oz mascarpone 200g/7oz ripe Brie, sliced in half horizontally 3 …
By Robin Gill From: Saturday Kitchen Ingredients For the BBQ cabbage 1 January King or Hispi cabbage 2 nori sheets dash oil vegetable oil for deep-frying salt For the smoked eel cream dash vegetable oil 50g/1¾oz skin and bones from a …
By Ian Orr From Saturday Kitchen Ingredients For the burnt apple sauce 5 Granny Smith apples, peeled, quartered and cored 1 tbsp honey 2 tbsp apple cider vinegar For the eel 1 tbsp olive oil 1 fresh eel, head, skins and guts …
Try James Martin’s version of a luxury fish pie. Homemade pastry is well worth the effort, but you can use ready-made if you’re short of time. Ingredients For the rough puff pastry 250g/9oz plain flour …