By Matt Tebbutt From Saturday Kitchen Ingredients To make the candied rhubarb 1 stick pink rhubarb, very thinly sliced 8cm lengths 50g/1¾oz caster sugar For the sour rhubarb sorbet 70g/2½oz caster sugar 350g/12oz green rhubarb 1 lemon, juice …
By Matt Tebbutt From Saturday Kitchen Ingredients For the goats’ cheese 50g/1¾oz unsalted butter, plus 100g/3½oz, melted 1 tbsp olive oil 3 banana shallots, peeled and finely chopped 1 tsp thyme leaves 1 bay leaf 200g/7oz soft goats’ cheese, rind removed …
By Jose Pizarro From Saturday Kitchen Ingredients 2 tbsp olive oil 1 onion, finely chopped 1 carrot, peeled and finely chopped 1 celery stalk, finely chopped 1 garlic clove, crushed 1 bay leaf few sprigs oregano 300g/10½ oz Spanish pardina lentils or other green lentils 600ml/20fl oz fresh vegetable …
By Sabrina Ghayour From Saturday Kitchen Ingredients For the butternut borani 1.2kg/2lb 12oz butternut squash, halved lengthways, seeds discarded olive oil, for drizzling 2 garlic cloves, finely chopped 300g/10½ oz Greek yoghurt 1 tsp pul biber chilli flakes (also known …
By Matt Tebbutt From Saturday Kitchen Ingredients For the lasagne 100g/3½oz Parmesan 150g/5½oz soft goats’ cheese large pinch grated nutmeg 1 tsp thyme leaves 6 fresh lasagne sheets 100g/3½oz baby spinach salt For the sauce 1 tbsp red wine vinegar 90g/3¼oz walnuts, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the cheesecake 180g/6oz digestive biscuits 1 tbsp chopped thyme leaves 80g/3oz salted butter, softened 2–3 tbsp runny honey 100g/3½oz walnuts, chopped 500g/1lb 2oz baby spinach, blanched and chopped fresh green salad, to serve sliced breakfast radishes, …
By Jose Pizarro From Saturday Kitchen Ingredients For the fideos con caballa 2 bay leaves 4 mackerel fillets, cleaned and pin-boned with head and tail reserved 2 tbsp olive oil 1 large onion, finely chopped 3 ripe tomatoes, peeled and finely chopped …