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 For the ricotta 350ml/12fl oz whole milk 50ml/2fl oz double cream 2 …
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 200g/7oz dried pappardelle 2–3 large handfuls of mixed greens and soft herbs …
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 tbsp olive oil 1 bulb garlic, cut in half 2 tbsp basil stalks For …
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 10g/⅓ oz caster sugar salt and freshly ground black pepper For …
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, diced 2 celery sticks, diced 1 leek, diced 300ml/10fl oz fish stock 8 queen scallops, …
By Anna Haugh From Saturday Kitchen Ingredients For the pesto 50g/1¾oz toasted pine nuts 1 bunch basil 40g/1½oz Parmesan, grated 1 garlic clove, chopped 1 lemon, zest and juice 40g/1½oz extra virgin olive oil 20g/¾oz vegetable oil pinch salt For the chicken fricassee 2 tbsp olive …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 x 320g/11½oz ready rolled puff pastry 4 tbsp green pesto (or red pesto) ¼ courgette, sliced ¼ red pepper, sliced ¼ yellow pepper, sliced ¼ green pepper, sliced 1 jar asparagus 1 jar artichoke hearts 2 tbsp olive oil …
By Glynn Purnell From Saturday Kitchen Ingredients For the ox cheek 1 large carrot, peeled and roughly chopped 1 large onion, roughly chopped 2 celery sticks, roughly chopped 1 large ox cheek 500ml/18fl oz red wine 1 litre/1¾ pints beef stock 1 bay …
By Theo Randall From Saturday Kitchen Ingredients 4 small waxy potatoes, peeled and very thinly sliced 100g/3½oz extra fine green beans 250g/9oz fresh tagliatelle For the pesto 1 garlic clove 150g/5½oz basil leaves 75g/2½oz pine nuts 100g/3½oz Parmesan cheese, or an alternative vegetarian hard cheese, freshly …
By Tommy Banks From Saturday Kitchen Ingredients 100g/3½oz toasted hazelnuts 100g/3½oz mixed herbs (such as bronze fennel, lemon balm, anise hyssop, nasturtium leaves, basil) 2 tbsp rapeseed oil 50g/1¾oz lemon verbena leaves 6 courgette stalks approx. 50cm/20in in length, stringy parts removed, cut …
By Matt Tebbutt From Saturday Kitchen Ingredients For the malfatti 500g/1lb 2oz spinach 250g/9oz ricotta cheese, drained overnight in muslin or cheese cloth 100g/3½oz Parmesan, grated 1 free-range egg 50g/1¾oz semolina flour 50g/1¾oz ‘00’ flour pinch grated nutmeg For the tomato sauce 500g/1lb 2oz ripe cherry …
