By Tommy Banks From Saturday Kitchen Ingredients For the fermented mushroom glaze 250g/9oz chestnut mushrooms 7.5g/¼oz salt For the mushroom liquor 100g/3½oz dried mushrooms dash soy sauce For the chive oil bunch chives 100ml/3½fl oz vegetable oil For the sauce 20g/¾oz butter 1 leek, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the fermented gooseberries 250g/9oz gooseberries 1 tsp salt 1 tsp sugar 1 tsp lemon juice 1 tbsp pickle brine from a jar of pickles 1 cinnamon stick shredded fresh mint, to garnish fresh coriander sprigs, to garnish olive …
A tender meaty fish Ray tastes delicious pan-fried with butter. Wings can weigh anything between 200g and 1kg. Similar to Dover Sole, Ray reaches its peak flavour a day or two after being caught. Ray belong in …