A warming winter creamy soup featuring Jerusalem artichokes in all their glory. By Matt Tebbutt From Saturday Kitchen Ingredients For the soup 25g/1oz butter 2 tbsp olive oil 1 onion, diced 3 garlic cloves, chopped 1 bay leaf 1 tsp chopped …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted artichokes 4 Jerusalem artichokes, scrubbed 1 tbsp picked fresh thyme 2 tbsp olive oil 2 garlic cloves, finely chopped For the braised artichokes 2 tbsp olive oil 25g/1oz unsalted butter 1 onion, sliced …
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef 2 tbsp olive oil 1 beef rump steak 25g/1oz salted butter splash Madeira salt and freshly ground black pepper For the roast Jerusalem artichokes 6 long, thin Jerusalem artichokes, skin on and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the skordalia 400g/14oz potatoes, peeled and roughly chopped 8 garlic cloves, peeled 300ml/10fl oz double cream 150ml/5fl oz olive oil 1 lemon, juice only 3–4 tbsp white wine vinegar salt and white pepper For the …
