By Matt Tebbutt From Saturday Kitchen Method Boil the pasta in a large saucepan of salted water according to the packet instructions. Meanwhile, combine the egg yolks, Parmesan and pecorino in a small bowl, then …
By Donal Skehan From Saturday Kitchen Ingredients For the chops 4 (or 2, if very large) pork chops, skin and fat on 2 large oranges, zest only (use segments in salad below) 1 tbsp fennel seeds 2 tbsp olive oil …
Make your taste buds dance – the pork soaks up the goodness of cider with the subtle crunch of fennel, the sweetness of apple, and the freshness of watercress. By Georgina Hayden From Saturday Kitchen Ingredients …
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients 1 chunky thumb-sized piece root ginger, peeled ½ small fennel bulb, sliced 300ml/10fl oz cloudy apple juice salt, to taste (optional) 2 limes, cut into wedges (optional) Method Blend the ginger, fennel and …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 apples 150g/5½ oz honey 1 lemon, zest and juice 2 star anise 2cm piece ginger, peeled and sliced, or large pinch ground ginger 1 garlic clove, peeled and smashed 1 tsp black peppercorns 1 tbsp coriander …
By Matt Tebbutt From Saturday Kitchen Ingredients For the rabbit 1 wild or farmed rabbit, jointed 150ml/5fl oz merlot or similar red wine 1 large orange, zest and juice 1 tsp allspice berries, freshly ground ½ tsp ground black pepper 3 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated pork fillet 6 tbsp pomegranate molasses 1 orange, juice only 1 pinch red chilli powder 1 garlic clove, crushed 1 tbsp tomato purée pinch ground allspice pinch sumac 1 pork fillet salt and freshly …
By Mateo Zielonka From Saturday Kitchen Ingredients 400g/14oz classic egg dough recipe or dried pasta of your choice coarse semolina, for dusting 2 tbsp olive oil 1 large onion, finely chopped 1 small head fennel, finely chopped ½ head celery, finely chopped …
By Matt Tebbutt From Saturday Kitchen Ingredients For the socca bread 200g/7oz chickpea or gram flour 80ml/2¾fl oz olive oil, plus 2 tbsp for frying large pinch sea salt For the olive and tomato topping handful black olives, chopped …
By Gennaro Contaldo From Saturday Kitchen Ingredients For the salad 1 fennel bulb, thinly sliced and green fronds reserved for garnish 1 orange, peeled and sliced 50g/1¾oz Taggiasca olives, stones removed and left whole 2 tbsp extra virgin olive oil ½ orange, …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the firecracker dust 2 tsp fennel seeds, toasted 4 tsp ground cumin 4 tsp garlic granules 2 tsp cayenne pepper 4 tsp flaky sea salt For the fennel chilli coleslaw ½ red cabbage, roughly shredded …
By Ollie Dabbous From Saturday Kitchen Ingredients For the mussels 250ml/9fl oz white wine 1kg/2lb 4oz mussels, debearded and washed, broken mussels discarded For the garlic mayonnaise 3 free-range egg yolks 2 large garlic cloves, minced 1 tsp Dijon mustard ½ lemon, juice only 2 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the fennel salad 150ml/5fl oz olive oil 1 tbsp fennel seeds 1 star anise 150ml/5fl oz white wine 1 lemon, sliced 2 small leeks, trimmed 3 small baby fennel bulbs, trimmed 1 green and 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the dressing 2 tbsp olive oil 1 red onion, sliced 2 garlic cloves, sliced 4 anchovy fillets ½ fennel bulb, sliced 100g/3½oz tomato passata 25g/1oz basil, leaves only For the dill oil bunch dill 200ml/7fl oz olive …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted kidneys 2 lamb’s kidneys, cut in half and tough core snipped out 20g/¾oz unsalted butter 2 garlic cloves, roughly chopped few sprigs thyme 30ml/1fl oz Madeira 100ml/3½fl oz veal glacé salt and freshly …
By Matt Tebbutt From Saturday Kitchen Ingredients 35g/1¼oz unsalted butter 15g/½oz plain flour 225ml/8fl oz full-fat milk 2½ tbsp olive oil 200g/7oz porcini mushrooms, thinly sliced 50ml/2fl oz double cream 2 slices Parma ham, roughly chopped 100g/3½oz mixed wild mushrooms, roughly chopped 1 garlic clove, finely …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta and filling 30 large conchiglioni pasta shells 2 tbsp olive oil, plus extra for drizzling 2 shallots, diced ½ fennel bulb, diced 40g/1½oz Parmesan, grated 100g/3½oz ricotta 1 tbsp chopped fresh oregano For the …
By Matt Tebbutt From Saturday Kitchen Ingredients For the crab scones 360g/12½oz plain flour 20g/¾oz baking powder 100g/3½oz cold salted butter, cut into cubes 30g/1oz strong cheddar, grated pinch cayenne pepper 1 tsp fennel seeds 1 lemon, zest only 100g/3½oz brown crab meat …
