By Donal Skehan From Saturday Kitchen Ingredients For the harissa lamb 2kg/4lb 8oz lamb shoulder, bone in 3 tbsp rose harissa paste 3 tbsp extra virgin olive oil 2 garlic cloves, finely grated 6 thyme sprigs, leaves picked 1 orange, zest and juice 1 lemon, zest …
By Mandy Yin From Saturday Kitchen Ingredients For the prawns 500g/1lb 2oz raw king prawns, peeled (or leave the tails on if preferred) 1 tbsp garlic powder 2 tbsp dried shrimp 100ml/3½fl oz oil 2 fresh red chillies, finely sliced, to …
By Anna Jones From Saturday Kitchen Ingredients For the tofu vegetable oil, for frying 200g/7oz extra-firm tofu, cut into 2cm/¾in-thick strips 2 garlic cloves, finely chopped 1 thumb-sized knob ginger, peeled and finely chopped 1 bunch spring onions, finely sliced 3 …
By Freddy Bird From Saturday Kitchen Ingredients For the sauce 1 pig’s trotter, roughly chopped 2 tbsp grapeseed oil ½ carrot, peeled and diced ½ onion, diced 1 celery stick, diced 2 garlic cloves, chopped 75ml/2½fl oz cognac 125ml/4fl oz white wine 1 litre/1¾ pints …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast duck breast 1 tbsp olive oil 1 duck breast, skin scored 1 onion, thickly sliced 20g/¾oz butter 1 garlic clove, smashed few thyme sprigs 1 bay leaf 2 tbsp Madeira salt and freshly ground black pepper For …
By Sam and Shauna From Saturday Kitchen Ingredients For the fried steaks 2 x 200g/7oz steaks, such as minute or rump 150g/5½oz plain flour 2 tsp baking powder 1 tsp bicarbonate of soda 250ml/9fl oz buttermilk 1 free-range egg, beaten 1 tbsp …
By Matt Tebbutt From Saturday Kitchen Ingredients For the salt-baked monkfish 9 free-range egg whites 600g/1lb 5oz coarse salt 500g/1lb 2oz plain flour 1 large monkfish tail on the bone, about 1kg/2lb 4oz in weight handful of spinach leaves For the peas and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the carpetbag steak 6 fresh oysters, shucked 1 lemon, juice only 2 thick, centre-cut fillets of beef, about 200g/7oz 3 strips pancetta or lardo 50g/1¾oz unsalted butter 200ml/7fl oz chicken stock 100ml/3½fl oz Madeira 20g/¾oz plain flour …
Roasting celeriac whole gives a crunchy skin and a soft buttery centre. By Niklas Ekstedt From Saturday Kitchen Ingredients 1 celeriac, scrubbed 2 tbsp unsalted butter ½ tbsp salt 2 juniper berries 250ml/9fl oz white wine vinegar 250g/9oz sugar 2 pink or yellow beetroots, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the black cod 1 tbsp vegetable oil 2 x 200g/7oz black cod fillets 150ml/5fl oz sake 150ml/5fl oz mirin 4 tbsp white miso paste 2 tbsp caster sugar For the steamed greens 2 bok choi …
This recipe uses the whole of the duck – the crown is roasted and served in slices and the legs are used in the sausage rolls. By Matt Tebbutt From Saturday Kitchen Ingredients For the roast duck …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 2 By Matt Tebbutt From Saturday Kitchen Ingredients For the sole 75g/2½oz plain flour 1 Dover sole, filleted 75g/2½oz unsalted butter 50g/1¾oz salted butter 1 lemon, juice only …
