By Matt Tebbutt From Saturday Kitchen Ingredients For the socca bread 200g/7oz chickpea or gram flour 80ml/2¾fl oz olive oil, plus 2 tbsp for frying large pinch sea salt For the olive and tomato topping handful black olives, chopped …
By Adam Byatt From Saturday Kitchen Ingredients For the salmon 1 red onion, thinly sliced 1 large carrot, peeled and julienned 2 garlic cloves, grated 30g/1oz fresh root ginger, peeled and julienned 50g/1¾oz mangetout, julienned 1 red chilli, seeds removed and julienned 1 …
By Tony Singh From Saturday Kitchen Ingredients 18 Jersey Royal potatoes 3 tbsp cold-pressed rapeseed oil 12 asparagus spears, woody ends removed 100g/3½oz unpasteurised honey 1 lemon, juice only 200g/7oz fresh root ginger, finely grated, …
Cooking fish in this simple way really helps to impart flavour and keep it moist. By Donal Skehan From Saturday Kitchen Ingredients 4 tbsp olive oil 1 small fennel bulb, thinly sliced 1 onion, thinly …
A really fresh, summery recipe that could easily be adapted for the barbecue. Cooking the fish in foil intensifies the flavour and, if you can’t get hold of red snapper, any firm, white fish will …