By Owen Morgan From Saturday Kitchen Method Jamón Ibérico Croquetas: Place the diced Ibérico ham in a heavy-based saucepan over medium heat. Stir for about 2 minutes until the fat renders. Add the butter …
By Matt Tebbutt From Saturday Kitchen Method Roast the garlic and peppers: Preheat the oven to 220C/200C Fan/Gas 7. Wrap the whole garlic bulb in foil and place it in the oven for 30 minutes …
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 …
A vegan version of the traditional Guyanese beef dish using pumpkin. By Sophie Michell From Saturday Kitchen Ingredients 2 onions, finely sliced 1 cinnamon sticks, broken in half ½ tsp cloves 5cm/2in fresh ginger, peeled and chopped 1 orange peel 1 bay leaf 2 celery sticks, …
By Bryn Williams From Saturday Kitchen Ingredients For the herb crust 150g/5½oz fresh breadcrumbs 1 lemon, zest only 2 tbsp fresh parsley, finely chopped 2 tbsp fresh chervil, finely chopped 2 tbsp fresh chives, finely chopped 75g/2½oz vegan butter, melted For the …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pepper stew 1 whole lamb neck, on the bone, cut into pieces through the bone 2 tbsp olive oil 1 onion, sliced 3 garlic cloves, sliced 1 red pepper, sliced 1 green pepper, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chilli sauce 5 red chillies, chopped 1 nob of ginger, finely chopped or grated 5 garlic cloves, chopped 150g/5½oz palm sugar 150ml/5fl oz rice wine vinegar 2 lime leaves 2 limes, juice only For the …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted pepper focaccia 1 tbsp extra virgin olive oil, plus extra for drizzling 4 roasted peppers from a jar, thinly sliced 2 sprigs fresh thyme, leaves picked 2 garlic cloves, sliced 7g …
By Matt Tebbutt From Saturday Kitchen Ingredients For the tuna and pepper tart 2 tbsp olive oil 2 onions, finely sliced 2 garlic cloves, finely sliced 2 tbsp pine nuts 3 ripe tomatoes, seeds removed and cut into strips 300ml/10fl oz passata …
By Sarti Packer & Itamar Srulovich From Saturday Kitchen Ingredients For the smoky pepper salad 2 large Romano peppers 1 red chilli 1 small bunch parsley, leaves picked and chopped 3 sprigs fresh tarragon, leaves picked and chopped 1 garlic clove 4 spring …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the fondants 90g/3¼ oz unsalted butter, at room temperature, plus 50g/1¾ oz melted for brushing 150g/5½oz light brown sugar 150g/5½oz pumpkin purée 3 free-range eggs, beaten 45g/1½ oz golden syrup 90g/3¼oz plain flour 1 tsp …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the green seasoning ½ garlic clove, crushed ½ spring onion, green parts only, finely chopped few fresh chives, finely chopped 1 fresh coriander sprig, finely chopped 1 fresh parsley sprig, finely chopped 1 fresh thyme sprig, leaves only, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the feta 200g/7oz barrel-aged feta 2 tbsp olive oil 2cm/1in piece fresh ginger, peeled and grated 1 tbsp dried oregano 2 tsp freshly ground black pepper For the kale and spinach …
By Matt Tebbutt From Saturday Kitchen Ingredients For the soup 2 tbsp olive oil 1 onion, diced 1 tbsp coriander seeds 1 bunch fresh coriander, chopped 2 hot red chillies, finely chopped 5 garlic cloves, minced 3 red peppers, diced 1kg/2lb 4oz ripe …
