By Anna Haugh From Saturday Kitchen Ingredients For the celeriac purée 2 tbsp olive oil 1 shallot, sliced 1 garlic clove, crushed 1 bulb black garlic 300g/10½oz celeriac, grated splash double cream salt For the duck fat waffle 550g/1lb 4oz potato 100g/3½oz mashed potato 50g/1¾oz duck …
By Matt Tebbutt From Saturday Kitchen Ingredients 4 rashers streaky bacon, smoked or unsmoked 1 sprig rosemary 1 banana shallot, halved 1 small cauliflower, broken into florets, with leaves 4 Brussels sprouts, trimmed and halved ½ small squash, peeled, seeds removed …
By Pamela Brunton From Saturday Kitchen Ingredients For the mushroom broth 1kg/2lb 4oz chestnut mushrooms, very thinly sliced on a mandolin 3 tsp salt 500ml/18fl oz good quality brown chicken stock For the grilled squid with mushrooms and chicken …
Ingredients For the slow-roasted tomatoes 6 plum tomatoes, halved lengthways 2 sprigs thyme salt and freshly ground black pepper 2 tbsp olive oil For the béarnaise sauce 3 tbsp tarragon vinegar 1 large banana shallot, …