By Anna Haugh From Saturday Kitchen Ingredients For the pork cheeks 2 tbsp olive oil 12 (1kg/2lb 4oz) Iberico pork cheeks 2 garlic cloves, chopped 1 banana shallot, peeled and chopped 200ml/7fl oz port 2 star anise 500ml/18fl oz chicken stock For the polenta …
By Shauna Froydenlund From Saturday Kitchen Ingredients For the Ibérico pork fat mayonnaise 40g/1½oz streaky bacon 50g/1¾oz Dijon mustard 80ml/2½fl oz full-fat milk 160g/5½oz Ibérico pork fat 25ml/¾fl oz sherry vinegar salt and freshly ground black pepper For the mint vinaigrette …
By Matt Tebbutt From Saturday Kitchen Ingredients 30g/1oz salted butter 1 garlic clove, crushed 4 ripe heritage tomatoes, halved 2 tbsp crème fraîche 1 tbsp olive oil 1 slice sourdough bread, cut into small cubes handful small basil leaves 4 slices Iberico ham salt and …
A typical dish in Andalucia, these escalopes are filled with ham and nutty manchego cheese and served with a smoky Romesco sauce. Accompanied by deep-fried squid and aioli in a crusty roll, this is a …
By Jose Pizarro From Saturday Kitchen Ingredients For the mushroom, chestnut and jamón ibérico wellingtons 20g/¾oz unsalted butter 2 tbsp olive oil 1 banana shallot, peeled and finely chopped 2 cloves garlic, crushed 200g/7oz seasonal mushrooms, finely chopped 200g/7oz cooked chestnuts, finely chopped …