By Nathan Outlaw From Saturday Kitchen Ingredients For the pickled chillies 70ml/2½fl oz cider 70ml/2½fl oz cider vinegar 75g/2½oz caster sugar 2 red chilies, sliced with seeds in 1 red onion, finely sliced 1 tsp sea salt For the pumpkin ketchup …
By Richard Bainbridge From Saturday Kitchen Ingredients For the stuffed confit duck 100g/3½oz sea salt 50g/1¾oz honey 2 tbsp dried seaweed powder 2 duck legs 1 star anise 1 tbsp fennel seeds 1 tbsp black peppercorns vegetable oil or duck fat, to cover (about 1–1.5 litres/1¾ …
By Matt Tebbutt From Saturday Kitchen Ingredients 100ml/3½fl oz olive oil 1 onion, finely chopped 6 large garlic cloves, chopped 1 red chilli, chopped 1 red pepper, seeds removed and diced 1 apple, peeled, cored and diced 1.5kg/3lb 5oz plum tomatoes, chopped 1 …
By Michel Roux Jr. From Saturday Kitchen Ingredients For the beetroot ketchup 1 tbsp olive oil 30g/1oz unsalted butter 1 shallot, finely chopped 1 garlic clove, finely chopped 3 cooked beetroots, peeled and finely chopped 220ml/8fl oz water 2 tbsp brown sugar 3 tbsp …
Equipment: You will need a spiralizer to make this recipe. See our review of the best spiralizers By Ian Orr From Saturday Kitchen Ingredients For the monkfish cheeks 8 monkfish cheeks, trimmed (ask your fishmonger to do this) …
By Matt Tebbutt From Saturday Kitchen Ingredients For the glazed pork cheeks 4 pork cheeks, trimmed 1 onion, chopped 1 carrot, peeled and chopped 1 celery stick, chopped 1 tbsp honey 500ml/18fl oz chicken or veal stock 1 bay leaf 2 garlic cloves thyme sprig 1 star anise 2 cloves …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 2 If you love that retro flavour of mushroom ketchup, guess what? You can make your own. Blended Portobello mushrooms, vinegar …
Preparation time less than 30 mins Cooking time 30 mins to 1 hour Serves Serves 4 Making your own ketchup is not as difficult or time-consuming as it sounds – and it makes any barbecue …
