By Mateo Zielonka From Saturday Kitchen Ingredients For the classic egg pasta 300g/10½oz Italian ’00’ flour 3 free-range eggs For the beetroot pasta 200g/7oz cooked beetroot, peeled and finely chopped 2 free-range egg yolks 1 free-range egg 250g/9oz Italian ’00’ flour For …
By Joss Stone From Saturday Kitchen Ingredients 400g/14oz penne 2 tbsp olive oil, plus a dash 1 onion, chopped 1 garlic clove, finely chopped 400g tin chopped tomatoes 1–2 tbsp tomato purée pinch oregano 50ml/2fl oz double cream 2 tbsp fresh basil, torn 100g/3½oz grated Parmesan or …
By Big Zuu From Saturday Kitchen Ingredients 400g/14oz rigatoni 1 litre/1¾ pints full-fat milk 50g/1¾oz unsalted butter 50g/1¾oz plain flour 1 tsp yellow mustard 120g/4¼oz Red Leicester, grated 100g/3½oz cheddar, grated 100g/3½oz mozzarella, grated dash hot sauce pinch ground black pepper pinch ground white pepper …
By Angela Hartnett From Saturday Kitchen Ingredients 250g/9oz dried pasta, any shape you like 2 tbsp olive oil 1 garlic clove, finely chopped 1 shallot, finely chopped 100ml/3½fl oz white wine 1 pinch saffron 100g/3½oz mussels 100g/3½oz clams 100g/3½oz raw prawns 100g/3½oz squid, chopped 1 tbsp chopped chervil …
By Matt Tebbutt From Saturday Kitchen Ingredients For the truffle sauce 50g/1¾oz unsalted butter 2 banana shallots, peeled and diced 1 garlic clove, peeled and minced 1 tsp chopped fresh thyme 1 bay leaf 50g/1¾oz dried morels, soaked 50g/1¾oz dried ceps, soaked …
By Gennaro Contaldo From Saturday Kitchen Ingredients 320g/11½oz farfalle 8 small artichokes 2 lemons, juice only 6 tbsp extra virgin olive oil, plus extra for drizzling 8–12 anchovy fillets 2 banana shallots, finely chopped 75g/2½oz capers 6 tbsp white wine sea salt and …
By Ben Tish From Saturday Kitchen Ingredients 400g/14oz ziti pasta (or rigatoni) extra virgin olive oil 30g/1oz butter, plus extra for buttering the dish 60g/2¼oz plain flour 800ml/1½ pint hot full-fat milk 4 bay leaves 70g/2½oz parmesan, grated 70g/2½oz fontina, grated glug truffle oil 130g/4½oz wild mushrooms, …
By Theo Randall From Saturday Kitchen Ingredients Method To make the pasta, place all the ingredients into a bowl or a stand mixer and mix to make a dough. Cover and leave the pasta to rest …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta and filling 30 large conchiglioni pasta shells 2 tbsp olive oil, plus extra for drizzling 2 shallots, diced ½ fennel bulb, diced 40g/1½oz Parmesan, grated 100g/3½oz ricotta 1 tbsp chopped fresh oregano For the …
By Matt Tebbutt From Saturday Kitchen Ingredients For the croziflette 50g/1¾oz unsalted butter 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 100ml/3½fl oz white wine 50ml/1¾oz double cream 200g/7oz buckwheat crozet pasta 250g/9oz Roquefort, sliced 250g/9oz Reblochon, sliced …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated pork 2 tbsp soy sauce 1 tbsp rice vinegar (or white or red wine vinegar) 1 tbsp runny honey (or maple syrup) 1 tbsp grated fresh root ginger (or 1 tsp ground ginger) …
By Matt Tebbutt From Saturday Kitchen Ingredients For the eggless pasta 350g/12oz semolina or ‘00’ flour, plus extra for dusting ½ tsp salt For the tomato sauce 1 tbsp olive oil 1 onion, chopped 2 garlic cloves, chopped 1–2 …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 50g/1¾oz unsalted butter 1 garlic clove, finely chopped 1 tsp finely chopped fresh thyme 1 bay leaf 1 onion, finely chopped 3 celery sticks, finely chopped 1 juniper berry, crushed 500g/1lb 2oz duck legs, meat removed …