This delicious but simple dish combines freshly made, creamy ricotta with bold pesto, fiery peas, and a crispy sourdough crumb. By Chantelle Nicholson From Saturday Kitchen Ingredients […]
By Max La Manna From Saturday Kitchen Ingredients 1–2 broccoli stems, roughly chopped 4 garlic cloves, left whole and unpeeled 2 tbsp extra virgin olive oil, plus extra for drizzling […]
By Matt Tebbutt From Saturday Kitchen Ingredients For the salmon 300g/10½oz salmon, skin on 1 tsp Dijon mustard 1 tbsp mayonnaise 3 spring onions, chopped ½ lemon, juice only dash olive oil […]
By Matt Tebbutt From Saturday Kitchen Ingredients For the smoky tomato sauce 1 x 400g tin whole plum tomatoes 4 fresh plum tomatoes, cut in half 4 […]
By Richard Bainbridge From Saturday Kitchen Ingredients For the confit of cherry tomatoes 20 cherry tomatoes, halved through the equator 4 sprigs thyme, leaves only 1 tbsp olive oil […]
By Matt Tebbutt From Saturday Kitchen Ingredients For the queen scallops with winter vegetables 25g/1oz salted butter 4 oyster mushrooms, sliced ½ fennel bulb, cored and finely chopped 1 onion, […]
Copyright © 2024 | WordPress Theme by MH Themes