By Matt Tebbutt From Saturday Kitchen Ingredients For the pan-fried roast chicken: Olive oil: 2 tbsp Chicken supreme, bone in, skin on: 2 pieces Unsalted butter: 40g/1½oz Garlic clove, peeled and left whole: …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pan-fried duck breast 1 duck breasts, skin scored 1 sprig fresh thyme 2 tbsp runny honey For the braised salsify and endive 50g/1¾oz unsalted butter 6 sticks salsify, peeled and cut into …
A delicious dish of gurnard with beans and ham or you can use bream, bass, mackerel or red snapper as an alternative. By Nathan Outlaw From Saturday Kitchen Ingredients For the red pepper relish 2 tbsp olive …
By Greg Marchand From Saturday Kitchen Ingredients For the tomato water 2 banana shallots, peeled and minced ½ bunch fresh coriander, leaves picked ½ bunch fresh basil, leaves picked 1kg/2lb 4oz ripe tomatoes, cut into quarters dash sherry vinegar dash white balsamic …
By Theo Randall From Saturday Kitchen Ingredients For the chickpeas and Swiss chard 500g/1lb 2oz Swiss chard, leaves separated from stalks, stalks roughly chopped 6 tbsp extra virgin olive oil 1 garlic clove, thinly sliced 100g/3½oz datterini tomatoes or cherry tomatoes, quartered 1 …
By Nathan Outlaw From Saturday Kitchen Ingredients For the spring vegetable nage 1 lemon, finely pared zest and juice 400ml/14fl oz good-quality vegetable stock 12 asparagus spears, trimmed 100g/3½oz podded peas light rapeseed oil, for cooking 2 shallots, peeled and chopped 1 garlic clove, chopped …
By Matt Tebbutt From Saturday Kitchen Ingredients For the skate wing 2 tbsp olive oil 2 x 200g/7oz skin-on sea bass fillets, boned 75g/2½oz unsalted butter 6 fresh sage leaves 75g/2½oz capers, drained 1 lemon, juice only For the poached oysters 75g/2⅔oz unsalted butter …
By Omar Allibhoy From Saturday Kitchen Ingredients For the sauce 300ml/10fl oz fish stock pinch saffron 4 artichokes ½ lemon, juice only 2 tbsp extra virgin olive oil, plus extra for drizzling 1 Spanish onion, finely chopped 100g/3½oz smoked pancetta, in lardons 50g/1¾oz …
