By Bryn WIlliams From Saturday Kitchen Ingredients For the prawn stock 250g/9oz prawn shells ¼ onion, peeled and chopped ¼ carrot, peeled and chopped ¼ fennel, trimmed and chopped 1 star anise large pinch fennel seeds 1 tbsp chopped fresh tarragon 75ml/2½fl oz white wine …
James saves time on the washing up by baking a creamy chicken pie in the pan used to make the filling. You could use a pie dish though if you prefer. James Martin recipes from …
By Paul Ainsworth From Saturday Kitchen Ingredients For the shepherd’s pie 1 lamb shoulder, boneless and rolled (roughly 1.25kg/2lb 12oz) 1 large onion, roughly chopped 3 large celery sticks, roughly chopped 3 large carrots, roughly chopped ¼ head garlic, split open ¼ bunch …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pigeon legs 250ml/9fl oz chicken stock 4 pigeon legs 3 tbsp sherry vinegar 2 thyme sprigs 1 bay leaf 1 garlic clove 1 celery stick For the pie 4 wood pigeon breasts 1 tbsp olive oil 1 banana shallot, peeled and diced …
By Matt Tebbutt From Saturday Kitchen Ingredients 250g/9oz ham hock, finely chopped 250g/9oz sausagemeat 300g/10½oz smoked rindless pancetta, finely chopped 2 banana shallots, diced 2 garlic cloves, crushed ½ tsp allspice 1 tsp ground coriander 1 tsp ground cloves ½ tsp mixed spice 1 tsp curry powder 200ml/7fl …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pie filling 200g/7¼oz butter 1kg/2lb 4oz piece rump steak, cut into steaks 6 onions, thinly sliced 2 bay leaves 1 tbsp thyme leaves, finely chopped 6 garlic cloves, peeled salt and freshly ground black pepper For the …
By Matt Tebbutt From Saturday Kitchen Ingredients For the filling 1kg/2lb 4oz beef cheeks 500g/1lb 2oz beef kidney plain flour, for dusting 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 4 portobello mushrooms, finely chopped 3 celery stick, finely chopped 2 carrots, peeled …
By Samin Nosrat From Saturday Kitchen Ingredients For the biscuit base 280g/10oz digestive biscuits 65g/2¼oz granulated sugar ¼ tsp ground cardamom 128g/4½oz unsalted butter, melted large pinch sea salt For the mango custard filling 100g/3½ oz granulated sugar 2 tbsp plus ¼ …
By Matt Tebbutt From Saturday Kitchen Ingredients For the filling 500ml/18fl oz fish stock 150ml/5fl oz vermouth pinch saffron 1 leek, sliced 1 fennel bulb, sliced 12 raw langoustines 300g/10½oz fillet of unsliced smoked salmon, diced 300g/10½oz haddock fillet, diced 1 monkfish fillet, diced 5 king scallops, cleaned, roe removed …
By Anna Jones From Saturday Kitchen Ingredients For the pastry 250g/9oz plain spelt flour, plus extra for dusting 125g/4½oz cold unsalted butter, cubed ½ tsp fine sea salt few sprigs each fresh rosemary, thyme and sage, leaves picked and finely chopped …
By Donal Skehan From Saturday Kitchen Ingredients For the dough 375g/13oz plain flour, plus extra for dusting 1 tsp salt 4 tbsp olive oil For the filling 1.15kg/2½lb greens (mix of chard, spinach or other …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pastry 115g/4oz unsalted butter 75g/2¾oz caster sugar 175g/6oz plain flour, plus extra for dusting pinch ground cinnamon 75g/2¾oz ground almonds 2 free-range egg yolks For the filling 750g/1lb 10oz pumpkin, peeled and cut into …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pie filling 1 tbsp olive oil 1 onion, finely chopped 3 celery sticks, finely chopped 2 carrots, peeled and finely chopped 200ml/7fl oz red wine 1kg/2lb 4oz veal, finely chopped 2–3 thyme sprigs 1 head garlic, …