By Spence Metzger From Saturday Kitchen Ingredients For the tomato fondue 2 tbsp olive oil 1 shallot, finely chopped 1 garlic clove, finely chopped 6 tomatoes, blanched and peeled For the prawn sauce 300g/10½oz raw shell on prawns, roughly chopped 1 carrot, roughly …
By Bryn Williams From Saturday Kitchen Ingredients For the stuffed courgette flowers 1 tbsp vegetable oil 1 courgette, cut into 1cm/½in cubes 1 thyme sprig, leaves picked 50g/1¾oz tomato chutney 4 courgette flowers, with small courgettes attached salt and freshly ground black pepper 25g/1oz basil, leaves picked, to …
Preparation time 30 mins to 1 hour Cooking time over 2 hours Serves Serves 2 Dietary Vegetarian By Matt Tebbutt From Saturday Kitchen Ingredients For the tomato confit 8 plum tomatoes, halved 1 orange, zest …
Preparation time over 2 hours Cooking time 30 mins to 1 hour Serves Serves 4 Lardo is pork fat cured with herbs and spices; it can be found in good Italian delicatessens. Here, it melts …
Ingredients For the aubergines 2 aubergines, cut into long slices 1cm/½in thick plain white flour, seasoned with salt and freshly ground black pepper 2 free-range eggs, beaten with a pinch of salt 3 tbsp light …
These delicate arancini are so moreish. Try serving them as canapés at your next party and watch them disappear. Ingredients vegetable oil, for deep-frying 50g/1¾oz serrano or Parma ham, chopped 4 tbsp grated parmesan approximately …
