By Tom Kitchin From Saturday Kitchen Ingredients Leeks: 4 Olive oil: 2 tbsp Shelled scallops (about 70g each), cleaned and corals removed: 8 Sea salt and freshly ground black pepper For the hazelnut dressing: Blanched …
Wonka’s very own chocolatier, Gabriella Cugno shows a step-by-step recipe for making your own chocolates By Gabriella Cugno From Saturday Kitchen Ingredients For the hazelnut paste 100g/3½oz whole hazelnuts For the caramelised hazelnuts 50g/1¾oz sugar 10g/⅓oz water 5g/⅛oz butter …
By The Hairy Bikers From Saturday Kitchen Ingredients For the syrup 100g/3½oz freshly brewed coffee 100g/3½oz caster sugar pinch salt 25ml/¾fl oz Italian hazelnut liqueur For the hazelnut sponges 200g/7oz self-raising flour 125g/4½oz hazelnuts, ground ½ tsp baking powder pinch salt 200g/7oz butter, softened 200g/7oz caster sugar …
By Matt Tebbutt From Saturday Kitchen Ingredients For the tart 100g/3½oz hazelnuts 120g/4½oz caster sugar 25–50ml/½–2fl oz whisky 500ml/18 fl oz double cream 7 free-range egg yolks 40g/1½oz light brown sugar 1 x 18cm/7in ready-made sweet pastry case To serve 400g/7oz …
By Matt Tebbutt From Saturday Kitchen Ingredients For the cake 200g/7oz salted butter, softened 350g/12oz caster sugar 3 free-range eggs 130g/4½oz hazelnuts, skins removed and blended to a crumb, plus 1 handful hazelnuts, roughly chopped 125g/4½oz plain flour 1½ tsp baking powder …
By Marianne Lumb From Saturday Kitchen Ingredients For the pastry 120g/4½oz spelt flour 80g/3oz plain flour, plus extra for dusting pinch salt 75g/2½oz caster sugar 75g/2½oz ground hazelnuts, toasted 125g/4½oz cold butter, diced 1 free-range egg, beaten For the white peaches 6 …
By Tommy Banks From Saturday Kitchen Ingredients 100g/3½oz toasted hazelnuts 100g/3½oz mixed herbs (such as bronze fennel, lemon balm, anise hyssop, nasturtium leaves, basil) 2 tbsp rapeseed oil 50g/1¾oz lemon verbena leaves 6 courgette stalks approx. 50cm/20in in length, stringy parts removed, cut …
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 …
Semifreddo is a delicious cross between ice cream and mousse. It melts in the mouth and never fails to impress but can be made well in advance to take the pressure off at a dinner …
A twist on rarebit that makes a fab starter. By Simon Hulstone From Saturday Kitchen Ingredients For the crab rarebit 2 tbsp whole milk 55g/2oz unsalted butter, softened 175g/6oz Lancashire cheese, grated 2 free-range egg yolks 100g/3½oz fresh white crab meat 2 tbsp …
Venison is well suited to tartare, but as ever, make sure the meat is cut into tiny cubes and seasoned very well. By Tom Kitchin From Saturday Kitchen Ingredients For the hazelnut mayonnaise 1 egg …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 4 Hairy Bikers recipes From The Hairy Bikers Ingredients For the batter mix 350g/12oz plain flour pinch salt 2 tbsp caster …
Preparation time 30 mins to 1 hour Cooking time 30 mins to 1 hour Serves Serves 10 Hairy Bikers recipes From Hairy Bikers' Bakeation Ingredients For the cake 250g/9oz whole blanched hazelnuts 200g/7oz butter, cubed, …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Makes 12 Hairy Bikers recipes From The Hairy Bikers' Christmas Party Ingredients For the pastry 25g/1oz butter 3 x 32cm x 38cm/13in …
