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 …
In this recipe, mackerel is pickled rather than grilled or fried and served with a fresh kohlrabi salad. By Helena Puolakka From Saturday Kitchen Ingredients For the pickling liquid 50ml/2fl oz distilled vinegar 1 tbsp caster sugar pinch salt 1 …
Preparation time30 mins to 1 hour Cooking timeless than 10 mins ServesServes 4 Delicious, healthy and quick to make – you really must have these easy posh kebabs at any barbecue! By Rick Stein From …
