[col type=”one-fourth”] Preparation time less than 30 mins [/col] [col type=”one-fourth”] Cooking time 30 mins to 1 hour [/col] [col type=”one-fourth”] Serves Serves 2 [/col] [col type=”one-fourth last”] [/col] By Matt Tebbutt From Saturday Kitchen[row] …
[col type=”one-fourth”] Preparation time less than 30 mins [/col] [col type=”one-fourth”] Cooking time 30 mins to 1 hour [/col] [col type=”one-fourth”] Serves Serves 4 [/col] [col type=”one-fourth last”] Dietary Vegetarian [/col] By Jose Pizarro From Saturday …
[col type=”one-fourth”] Preparation time less than 30 mins [/col] [col type=”one-fourth”] Cooking time 1 to 2 hours [/col] [col type=”one-fourth”] Serves Serves 4 [/col] [col type=”one-fourth last”] Dietary Vegetarian [/col] By Matt Tebbutt From Saturday …
[col type=”three-fourth”] White fish, ham and Puy lentils is a hard-to-beat combo and with a meaty fish like monkfish, this is a supper to savour. Ingredients For the classic French lentils knob of butter 2 …
[col type=”one-fourth”] Preparation time Overnight [/col] [col type=”one-fourth”] Cooking time Over 2 hours [/col] [col type=”one-fourth”] Serves Serves 4 [/col] [col type=”one-fourth last”] [/col] By Freddy Bird From Saturday Kitchen[row] Ingredients For the confit duck 4 duck legs, …
[col type=”three-fourth”] The curing process changes the texture and the flavour of the duck completely. Keep the fat and use it for cooking – especially for your Sunday roast potatoes! Ingredients For the honey confit …
