By Yotam Ottolenghi From Saturday Kitchen Ingredients 750g/1lb 10oz chestnut mushrooms halved 500g/1lb 2oz oyster mushrooms 135ml/4½fl oz olive oil, plus extra for greasing 60g/2¼oz dried porcini mushrooms 30g/1oz dried wild mushrooms 2 dried red chillies, seeds removed and roughly chopped 500ml/18fl oz …
By Matt Tebbutt From Saturday Kitchen Ingredients For the panzerotti 1 tbsp olive oil 3 portobello mushrooms, finely chopped 2 onions, finely chopped vegetable oil, for deep frying 2 tbsp diced black olives 1 tsp chopped fresh thyme 2 anchovies, finely …
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit turnips 500g/1lb 2oz turnips, peeled and thinly sliced on a mandolin 500g/1lb 2oz potatoes, peeled and thinly sliced on a mandolin 200ml/7fl oz olive oil, to cover 2 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the burger 1 beef ox cheek 2–4 tbsp olive oil 1 onion, finely chopped 1 star anise 1 bay leaf 3 celery sticks, roughly chopped 6 garlic cloves, left whole small bunch thyme 440ml can Irish stout 250ml/9fl oz beef …
By Marcus Wareing From Saturday Kitchen Ingredients 3 tbsp olive oil 125g/4½oz unsalted butter 4–6 chicken thighs, boneless, skin on (dish would work equally well using pork) 2 fresh thyme sprigs 2 bay leaves ½ bulb garlic, unpeeled, and 4 garlic cloves, chopped 2 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the Wellington 1 tbsp olive oil 3 onions, chopped 3 tbsp balsamic vinegar 2 tbsp red wine vinegar 1 tbsp chopped fresh thyme 1 garlic clove, finely chopped 1 bay leaf 6 Portobello mushrooms, chopped 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the risotto cakes 3 tbsp olive oil 30g/1oz butter 1 onion, finely chopped 1 garlic clove, finely chopped 1 tsp finely chopped fresh thyme leaves 1 bay leaf 150g/5½oz Arborio rice 125ml/4fl oz white wine 1 litre/1¾ …
Treat your favourite friends to this all-time great James Martin beef Wellington: a top-quality cut of beef wrapped in deliciousness By James Martin From James Martin recipes Ingredients 1 tsp olive oil 1 x 1kg/2lb …
James saves time on the washing up by baking a creamy chicken pie in the pan used to make the filling. You could use a pie dish though if you prefer. James Martin recipes from …
By Gennaro Contaldo From Saturday Kitchen Ingredients For the pappardelle 200g/7oz ‘00’ flour 2 large free-range eggs For the mushroom ragù 4 tbsp extra virgin olive oil 1 onion, finely chopped 1 celery stick, finely chopped 1 carrot, finely chopped 1 garlic clove, finely chopped …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pigeon legs 250ml/9fl oz chicken stock 4 pigeon legs 3 tbsp sherry vinegar 2 thyme sprigs 1 bay leaf 1 garlic clove 1 celery stick For the pie 4 wood pigeon breasts 1 tbsp olive oil 1 banana shallot, peeled and diced …