By Matt Tebbutt From Saturday Kitchen Ingredients For the whole roast sea bass 500g/1lb 2oz potatoes, peeled 6 garlic cloves, peeled 1 whole sea bass (at least 1kg/2lb 4oz), patted dry and scored on both sides 1 bunch lemon thyme, ½ picked …
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit vanilla lemons 2 lemons, thinly sliced 100g/3½oz caster sugar 1 vanilla pod For the lemon sponge cake knob of salted butter 260g/9oz caster sugar, plus extra for dusting 8 free-range eggs, …
By Glynn Purnell From Saturday Kitchen Ingredients For the confit lemon 50g/1¾oz caster sugar handful basil leaves with stalks 1 lemon, very thinly sliced For the zhoug 1 tsp black peppercorns 1 tsp caraway seeds 4 cardamom pods, seeds picked 1 tsp black mustard seeds …
By Paul A Young From Saturday Kitchen Ingredients For the salted caramel sauce 100g/3½oz raisins (or sultanas) 50ml/2fl oz rum (or brandy or whisky) 100g/3½oz salted butter 100g/3½oz unrefined light muscovado sugar (or soft brown sugar) ½ tsp sea salt 100g/3½oz double cream For the banana …
By Paul A Young From Saturday Kitchen Ingredients For the sea salt and brown sugar potatoes 750g–1kg/1lb 10oz–2lb 4oz new or salad potatoes (or any potatoes you have), scrubbed 2 tbsp vegetable oil 2 tsp sea salt 2 tsp demerara sugar pinch black pepper …
By Vivek Singh From Saturday Kitchen Ingredients For the jackfruit curry 500g/1lb 2oz raw jackfruit (available in Asian supermarkets) or use 2 x 500g/1lb 2oz tins jackfruit, drained 1½ tsp ground turmeric 2 tbsp mustard oil ½ tsp cumin seeds ½ tsp panch phoran …
Lemon drizzle cake By Tana Ramsay Prep: 15 mins Ingredients 225g unsalted butter, softened 225g caster sugar 4 eggs 225g self-raising flour finely grated zest 1 lemon For the drizzle topping juice 1½ lemons 85g caster sugar Method Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until […]