By Matt Tebbutt From Saturday Kitchen Ingredients For the rhubarb tart 225g/8oz butter 280g/10oz caster sugar, plus extra for decorating 60g/2¼oz ground almonds, plus extra for decorating 150g/5½oz ground pistachios, plus extra for decorating 4 free-range eggs, beaten 40g/1½oz plain flour …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pot-roasted shin of beef 2kg/4lb 8oz beef shin, bone in and cut by the butcher into thick slices, like osso buco 1 tbsp olive oil 3 celery sticks, roughly chopped 1 onion, …
By Jose Pizarro From Saturday Kitchen Ingredients For the fideos con caballa 2 bay leaves 4 mackerel fillets, cleaned and pin-boned with head and tail reserved 2 tbsp olive oil 1 large onion, finely chopped 3 ripe tomatoes, peeled and finely chopped …
By Matt Tebbutt From Saturday Kitchen Ingredients 4 free-range eggs 125g/4½oz caster sugar 110g/4oz ground almonds 2 handfuls amaretti biscuits, smashed into small pieces 5 tbsp Armagnac 400g/14oz sweet shortcrust pastry, homemade or ready-made 3 tbsp orange marmalade 1 orange, zest only handful whole …
For this recipe you will need biscuits cutters (any shape will do). By Donal Skehan From Saturday Kitchen Ingredients For the rice pudding 200g/7oz pudding rice pinch of salt 1 tbsp unsalted butter 1 litre/1¾ pint full-fat milk 1 vanilla pod, split …
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn thermidor 6 large raw tiger prawns in shells, cut in half lengthways and deveined 25g/1oz salted butter 1 shallot, finely chopped 100ml/3½fl oz white wine 450ml/16fl oz fish stock 200ml/7fl oz double cream 1 …