By Matt Tebbutt From Saturday Kitchen Method Making the Pasta Dough Combine Ingredients: In a large bowl, mix the 00 flour and fine semolina flour. Add the beaten eggs and 2 tablespoons of water. …
By Sabrina Ghayour From Saturday Kitchen Ingredients Chicken wings: 1–1.5 kg (2 lb 4 oz–3 lb 5 oz) Preserved lemons: 8 Olive oil: 3 tbsp Sea salt flakes, crushed: 2–3 tsp Rose harissa: 90 …
By Matt Tebbutt From Saturday Kitchen Method Boil the pasta in a large saucepan of salted water according to the packet instructions. Meanwhile, combine the egg yolks, Parmesan and pecorino in a small bowl, then …
Mary Berry lemon drizzle cake cake has been a top favourite since the 1960’s. Its One of the easiest, no fuss, no nonsense, cakes. Always delicious, moist and crunchy. By Mary Berry Ingredients 225g …
James Martin lemon drizzle cake is so easy to make and tastes delicious. You can find this and loads of other recipes in his cookbook Sweet. Watch how James makes his lemon drizzle cake live …
This Mary Berry lemon drizzle tray bake cake has been a top favourite since the 1960’s. It is always delicious, moist and crunchy. The cake needs to be still warm when the topping is added …
By Anna Jones From Saturday Kitchen Ingredients 320g/11¼oz ready-rolled all-butter puff pastry (or vegan puff pastry) 1 free-range egg, beaten (or oat milk) 1 unwaxed lemon 2 tbsp extra virgin olive oil 150g/5½oz mature cheddar or vegan cheddar-style cheese, grated ½ onion, very thinly sliced 1 …
By Mary McCartney From Saturday Kitchen Ingredients For the base 2 tbsp olive oil 1 leek (about 175g/6oz), trimmed and finely chopped 2 carrots, peeled and chopped 120g/4¼oz green beans, trimmed and finely chopped 1 celery stick, finely chopped 1 tsp dried mixed …
Here’s a fantastic vegetarian barbecue choice with an extra kick. Prepare this recipe using 6-8 metal skewers for a delicious meal. By Genevieve Taylor From Saturday Kitchen Ingredients For the skewers 500g/1lb 2oz Charlotte (or other …
By Gennaro Contaldo From Saturday Kitchen Ingredients For the limoncello 500ml/18 fl oz vodka 3 lemons, rinds only (white pith removed) 300g/10½ oz caster sugar For the lemon syrup 1 unwaxed lemon, juice and rind (white pith removed) 50g/1¾ oz caster …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 1 tsp honey 1 shallot, diced 2 lemons, zest julienned and juice 100g/3½oz skinned sushi-grade salmon, diced 100g/3½oz skinned sushi-grade halibut, diced 2 tbsp finely chopped chives 1 small piece daikon, thinly …
By Matt Tebbutt From Saturday Kitchen Ingredients For the vanilla confit lemons 200g/7oz caster sugar 1 vanilla pod, split 1 lemon, very thinly sliced For the lemon curd and coconut bread 370g/13oz plain flour 3 tbsp baking powder 160g/5¾oz caster sugar …
By Gennaro Contaldo From Saturday Kitchen Ingredients For the pasta dough 200g/7oz pasta flour 2 large organic free-range eggs For the filling 250g/9oz ricotta, drained 2 unwaxed lemons, zest and juice 15g/½oz Parmesan cheese, grated salt and freshly ground black pepper For the …
By Georgina Hayden From Saturday Kitchen Ingredients 6 Cyprus potatoes, peeled and cut into large chunks 2 tsp coriander seeds 100ml/3½fl oz olive oil 2 lemons, juice only 6 garlic cloves sea salt and freshly ground black pepper Method Put the potatoes …
By Ravinder Bhogal From Saturday Kitchen Ingredients For the mussels moilee 1kg/2lb 4oz fresh mussels, scrubbed and debearded 2 tbsp rapeseed oil 2 tsp brown mustard seeds pinch asafoetida 15–20 fresh curry leaves ½ tsp cumin seeds 8 cloves, ground to a coarse powder …
By Jane Baxter From Saturday Kitchen Ingredients 4 small courgettes, grated 2 tbsp roughly chopped fresh mint 2 tbsp olive oil ½ lemon, juice only ½ garlic clove, crushed 4 heaped tbsp grated pecorino salt and freshly ground black pepper Method Place the grated …
By Matt Tebbutt From Saturday Kitchen Ingredients For the summer lamb stew 2 tbsp olive oil 2 lamb neck fillets, approx. 500g/1lb 2oz total 3 round baby shallots, peeled 2 garlic cloves, thinly sliced 1 rosemary sprig 1 bay leaf 400ml/14fl oz lamb stock 4 …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 x 320g/11½oz puff pastry sheet 50g/1¾oz plain flour, for dusting 250g/9oz ricotta, hung overnight and crumbled 1 lemon, zest only 2 thyme sprigs, leaves picked and roughly chopped 6–8 asparagus spears, trimmed and shaved 40g/1½oz Parmesan, grated, …
