By Matt Tebbutt From Saturday Kitchen Ingredients For the sea bass 1 whole sea bass (400g–600g/14oz–1lb 5oz), head on 1 lime, juice only 4 tbsp olive oil salt and freshly ground black pepper For the dressing 1 large red chilli 6 spring …
By Bryn Williams From Saturday Kitchen Ingredients For the herb crust 150g/5½oz fresh breadcrumbs 1 lemon, zest only 2 tbsp fresh parsley, finely chopped 2 tbsp fresh chervil, finely chopped 2 tbsp fresh chives, finely chopped 75g/2½oz vegan butter, melted For the …
By Matt Tebbutt From Saturday Kitchen Ingredients For the shredded lamb belly 2 x 600g/1lb 5oz lamb breasts 50g/1¾oz salt 1 head garlic, halved 1 stick rosemary 1 star anise 2 bay leaves 1 litre/1¾ pints vegetable oil For the rub 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the herb crust 40g/1½oz Parmesan, grated 80g/3oz fine breadcrumbs 60g/2¼oz unsalted butter, softened 25g/1oz mixed fresh parsley, tarragon and dill For the halibut 2 x 200g/7oz halibut fillets, off the bone, skin removed 1 …
By Marcus Wareing From Saturday Kitchen Ingredients Method To make the dressing, preheat the oven to 210C/190C Fan/Gas 6½. Place the garlic in kitchen foil. Add the oil and thyme and season with salt and pepper. …
By Anna Haugh From Saturday Kitchen Ingredients For the marinade ½ garlic clove, chopped 2 tbsp olive oil 1 tsp salt 1 tbsp lilliput capers 1 tbsp chopped fresh dill For the fishcakes 50g/1¾oz sea bass, skin removed and diced 50g/1¾oz natural smoked …
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit tuna 200ml/7fl oz olive oil 2 x 200g/7oz tuna steaks 150g/5½oz cherry vine tomatoes, still on the vine 1 rosemary stick 2 garlic cloves, smashed 1 bay leaf 50g/1¾oz bottarga or mojama …
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef rump cap 1 beef rump cap, around 1kg/2lb 4oz in weight 2 tbsp olive oil For the spice rub 4 tbsp salt 4 tbsp hot smoked paprika 3 tbsp …
By Adam Byatt From Saturday Kitchen Ingredients For the salmon 1 red onion, thinly sliced 1 large carrot, peeled and julienned 2 garlic cloves, grated 30g/1oz fresh root ginger, peeled and julienned 50g/1¾oz mangetout, julienned 1 red chilli, seeds removed and julienned 1 …
By Freddie Forster From Saturday Kitchen Ingredients For the tapenade and herb flatbreads 200g/7oz strong white flour ¼ tsp sea salt flakes 7g sachet dried yeast 180ml/6fl oz warm water 1 tbsp olive oil 3 tbsp black olive tapenade handful finely chopped …
By Matt Tebbutt From Saturday Kitchen Ingredients For the herb yoghurt 100g/3½oz Greek yoghurt 2 tbsp finely chopped fresh dill 1 garlic clove, minced 1 lemon, zest and juice salt and freshly ground black pepper For the broccoli fritters 500g/1lb 2oz broccoli, broken …
