Enjoy the rich, smoky notes of the trout complemented by the sweet touch of whisky jelly, all smeared on a slice of wholesome treacle soda bread. A laid-back delight for your taste buds! By Nathan …
By Anna Haugh From Saturday Kitchen Ingredients For the Gleneagles pâté 350g/12oz smoked salmon, in long slices 100g/3½ oz unsalted butter, at room temperature 300g/10½oz crème fraîche 150g/5½ oz cream cheese 125g/4½oz smoked mackerel 120g/4oz cooked trout 1 tbsp pink peppercorns, crushed 2 lemons, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the veal offal 1 calf’s tongue 2 sticks celery, roughly chopped 1 carrot, peeled and roughly chopped 1 onion, roughly chopped 1 garlic bulb, halved 1 tsp black peppercorns 1 bay leaf 1 bunch thyme 25g/1oz plain …
By Tom Brown From Saturday Kitchen Ingredients For the treacle bread (this recipe makes more than you need) butter, for greasing 450g/1lb plain flour, plus extra for dusting 450g/1lb self-raising flour (or use 225g/8oz plain flour and 1 tbsp …
Preparation time overnight Cooking time over 2 hours Serves Serves 2 St George’s mushrooms get their name from the fact that they start appearing around St George’s Day on April 23nd. Combined with the flavour …
Ingredients 1kg/2¼lb chicken livers, cleaned and trimmed but left whole Cognac 2 cloves garlic, finely chopped handful fresh basil leaves, torn, plus a couple whole leaves to garnish salt and freshly ground black pepper 350g/12oz …
Try this rich and creamy pâté with homemade chutney as a gastropub-style snack or light lunch. Ingredients For the apple and walnut chutney 25g/1oz butter ½ onion, finely chopped 300g/11oz apples, peeled, cored, roughly chopped …
A delicious and easy paté and a great source of protein, vitamins and unsaturated fats. Try this as an alternative to a smoked salmon starter, or as a filling for sandwiches. Ingredients 85g/3oz smoked salmon …
