By Matt Tebbutt From Saturday Kitchen Ingredients For the langoustine quiche plain flour, to dust 1 block shortcrust pastry 4 free-range eggs 750g/1lb 10oz langoustines 175ml/6fl oz full-fat milk 100g/3½oz clotted cream 2 tsp finely chopped fresh tarragon 2 tsp …
By Santiago Lastra From Saturday Kitchen Ingredients For the langoustines 8 langoustines (or large shrimps), cleaned and peeled, heads reserved For the sea buckthorn reduction 250g/9oz sea buckthorn pulp (or tamarind paste) 125g/4½oz caster sugar 125g/4½oz muscovado sugar For the tortillas 200g/7oz plain …
By Anna Haugh From Saturday Kitchen Ingredients For the wild garlic pappardelle 1–2 handfuls wild garlic 150g/5½oz ‘00’ flour, plus extra for dusting 10g/⅓oz cornflour pinch salt 1 free-range egg 10g/⅓oz olive oil 30–50g/1–1¾oz water, depending on the moisture of the wild garlic …
By Matt Tebbutt From Saturday Kitchen Ingredients For the barbecue sauce 1 banana shallot, finely chopped 2 garlic cloves, finely chopped 2 dried chipotle peppers, rehydrated in boiling water 125ml/4fl oz tomato ketchup 20ml/¾fl oz honey 20ml/¾fl oz cider vinegar 20g/¾oz dark brown …
Serve with fried rice. By Cyrus Todiwala From Saturday Kitchen Ingredients For the sauce 2–3 tbsp sunflower oil 1 star anise 3 tbsp roughly chopped cashew nuts 2 thin green chillies, finely chopped 5cm/2in piece fresh root ginger, peeled and finely chopped 2 spring onions, …
By Glynn Purnell From Saturday Kitchen Ingredients For the bisque 1 tbsp olive oil 1 carrot, peeled and finely chopped 1 onion, finely chopped 1 stick celery, finely chopped ½ leek, washed and finely chopped 1 red pepper, deseeded and finely chopped 3 …
A seafood extravaganza. If you don’t want to cook the whole shebang, just try the individual soufflés with scallops. Ingredients For the scallop soufflés 40g/1½oz butter, plus extra for greasing 40g/1½oz plain flour, plus extra …