By Paul A Young From Saturday Kitchen Ingredients For the mousse 3 free-range eggs, at room temperature 200g/7oz fine-quality dark chocolate, 70–75% cocoa solids, plus extra to serve ½ tsp sea salt flakes, crushed 80g/3oz unsalted butter 4 tbsp whipping cream 30g/1oz …
By Niklas Ekstedt From Saturday Kitchen Ingredients For the mousse 500ml/18fl oz double cream 170ml/6fl oz full-fat milk 3g dried sweet woodruff 2 tonka beans, to taste 90g/3¼oz caster sugar 50g/1¾oz free-range egg yolks 5g cornflour For the oat crumble 150g/5½oz …
By Matt Tebbutt From Saturday Kitchen Ingredients To make the candied rhubarb 1 stick pink rhubarb, very thinly sliced 8cm lengths 50g/1¾oz caster sugar For the sour rhubarb sorbet 70g/2½oz caster sugar 350g/12oz green rhubarb 1 lemon, juice …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chocolate mousse 150g/5½oz dark chocolate, broken into pieces 50g/1¾oz salted butter 2 free-range eggs, separated 1 tbsp caster sugar 1 tbsp coconut liqueur For the coconut tart 2 free-range eggs 2 lemons, zest and …
By Ruth Hansom From Saturday Kitchen Ingredients For the apple compote 2 green apples, peeled and julienned 1½ tbsp cider vinegar 1½ tsp caster sugar ½ tsp fresh grated horseradish salt For the pickles 50g/1¾oz caster sugar 50ml/2fl oz cider vinegar 1 garlic clove, …
By Glynn Purnell From Saturday Kitchen Ingredients For the mint chocolate chip ice cream 475ml/18fl oz whipping cream 400ml tin condensed milk ½ tsp peppermint essence 5 drops green food colouring 175g/6oz dark chocolate (70% cocoa solids), chopped into small pieces …
By Matt Tebbutt From Saturday Kitchen Ingredients For the scallop mousse 500g/1lb 2oz white scallop meat 1 free-range egg white 150ml/5fl oz double cream 1 lime, juice only 2 tbsp chopped chives pinch salt For the scallop and courgette ceviche 3 scallops, roe removed and …
Equipment: you will need a confectionery thermometer. By Anna Haugh From Saturday Kitchen Ingredients For the chocolate mouse 300g/10½oz silken tofu, drained 150g/5½oz vegan dark chocolate, broken into pieces 1 vanilla pod, seeds only ½ tsp ground star anise 2 tbsp …
Equipment: you will need: a food processor. By Eleonora Galasso From Saturday Kitchen Ingredients For the potatoes drizzle extra virgin olive oil 2.5kg/5lb 8oz King Edward or other floury potatoes, cut into 2.5cm/1in pieces handful …
By Matt Tebbutt From Saturday Kitchen Ingredients For the horseradish mousse 165ml/5½fl oz double cream 1 tbsp chopped fresh dill 1 tsp caster sugar 1 gelatine leaf 1 lemon, juice only 4 tbsp grated fresh horseradish salt and freshly ground black pepper For the caper …
Preparation time 30 minutes Cooking time 45 minutes Serves 4 as starter or 2 as main course This recipe can be adapted to any vegetables that are in season, and in summer you can use …
Preparation time: 45 minutes Resting time: 2 hours Cooking time 35 minutes Serves 4–6 This is for any serious chocaholic. A chocolate crème Madame (chocolate pastry cream and whipped cream folded together) makes for an …
