A soul-warming risotto from delicately simmering carnaroli rice in a rich vegetable stock, infusing it with earthy porcini mushrooms, Parmesan, and mascarpone. By Theo Randall From Saturday Kitchen Ingredients For the vegetable stock 2 carrots, peeled and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the lentils 200g/7oz Puy lentils 1 garlic bulb, halved 1 small onion, peeled and diced 2 celery sticks, diced few thyme sprigs 1 bay leaf 2 tbsp olive oil salt and freshly ground black pepper For the braised …
By Matt Tebbutt From Saturday Kitchen Method To make the pasta, place the flour and semolina in a large mixing bowl and make a well in the centre. Gradually add the oil and 225ml/8fl oz …
By Theo Randall From Saturday Kitchen Ingredients 70g/2½oz unsalted butter, plus extra for greasing 2 sea bass fillets, about 175g/6oz each 1 fennel bulb, core removed, sliced and blanched 1 fresh porcini mushroom, trimmed and sliced 2 fresh thyme sprigs 100ml/3½fl oz dry …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 10-15 Dietary Vegetarian Nut roast doesn’t have to be dry, leaden or worthy. These little patties have juicy, rich mushrooms and …
Preparation time less than 30 mins cooking time 30 mins to 1 hour Serves Serves 6 This is a really smart main course, which is actually very simple to prepare in advance and reheat on …
