By Anna Haugh From Saturday Kitchen Ingredients For the pork cheeks 2 tbsp olive oil 12 (1kg/2lb 4oz) Iberico pork cheeks 2 garlic cloves, chopped 1 banana shallot, peeled and chopped 200ml/7fl oz port 2 star anise 500ml/18fl oz chicken stock For the polenta …
By Matt Tebbutt From Saturday Kitchen Ingredients For the Wellington 25g/1oz butter 2 banana shallots, peeled and diced 2 garlic cloves, minced 4 sage leaves, chopped 100g/3½oz pork mince 200g/7oz soft black pudding, skin removed and crumbled 400–500g/14oz–1lb 2oz pork loin 1 ready-rolled puff pastry sheet …
By Niklas Ekstedt From Saturday Kitchen Ingredients For the Jansson’s temptation 2 tbsp vegetable oil 1 large onion, thinly sliced 1 tin Swedish anchovies, brine reserved 100ml/3½fl oz full-fat milk 300ml/10fl oz double cream 1 tbsp light brown sugar 6 tbsp unsalted butter …
By Rick Stein From Saturday Kitchen Ingredients 2 tbsp sunflower oil 6 spring onions, cut on the diagonal into 3cm/1in pieces 10g/¼oz ginger, peeled and finely sliced 5cm/2in cinnamon stick 1 star anise 1 bay leaf 600g/1lb 5oz pork belly, rind cut off …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the molasses and rum barbecue sauce 3 tbsp vegetable oil 1 onion, roughly chopped 6 garlic cloves, roughly chopped 2 bay leaves 1 tsp ground coriander 1 tsp ground ginger 1 tsp cayenne pepper 400g tin chopped …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork 2 sprigs thyme, leaves picked and chopped 1 bay leaf, chopped 1 tbsp olive oil 500g/1lb 2oz pork belly salt and freshly ground black pepper For the broth 2 tbsp …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast pork 6 bay leaves 2kg/4lb 8oz pork loin, on the bone, skin scored drizzle olive oil 1 lemon, juice only salt and freshly ground black pepper For the sweet and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork knuckle 1 pork knuckle 1 cinnamon stick 1 tbsp coriander seeds 1 star anise 1 tbsp harissa paste 1 onion, chopped 2 carrots, peeled and chopped 3 celery sticks, chopped 1 head of garlic, halved For the harissa …
By Freddy Bird From Saturday Kitchen Ingredients For the sauce 1 pig’s trotter, roughly chopped 2 tbsp grapeseed oil ½ carrot, peeled and diced ½ onion, diced 1 celery stick, diced 2 garlic cloves, chopped 75ml/2½fl oz cognac 125ml/4fl oz white wine 1 litre/1¾ pints …
By Tom Parker Bowles From Saturday Kitchen Ingredients For the pork ribs 2 tbsp sunflower oil, for frying 1.6kg–2kg/3lb 8oz–4lb 8oz racks free-range pork ribs, cut into racks of 4 ribs each For the sauce 190ml/6¾fl oz Shaoxing rice wine …
By Richard Bainbridge From Saturday Kitchen Ingredients For the glaze 2 tbsp barbecue sauce 1 tbsp cider vinegar or white wine vinegar For the spice rub 50g/1¾oz paprika 60g/2¼oz sea salt 2 tbsp chilli powder or chilli flakes 2 garlic clove, grated, or 2 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled prunes 300g/10½oz prunes 250ml/9fl oz white wine vinegar 250g/9oz caster sugar 1 tsp black peppercorns 4 cloves 1 cinnamon stick 1 star anise For the cured cucumber 1 tbsp salt For the Danish roast …
By Tom Booton From Saturday Kitchen Ingredients For the pork cheeks dash olive oil 4 pork cheeks, excess fat removed 1 carrot, roughly chopped 1 celery stick, roughly chopped 1 garlic clove 1 banana shallot, cut in half 500ml/18fl oz beef stock 1 bouquet garni 50g/1¾oz butter For …
By Matt Tebbutt From Saturday Kitchen Ingredients For the slow-roasted pork belly 2 garlic cloves, roughly chopped 2 tbsp fennel seeds 1 green chilli, roughly chopped 4 tbsp olive oil 1 x 2kg/4lb 8oz piece pork belly, on the bone For …
By Olia Hercules From Saturday Kitchen Ingredients 8 medium rainbow chard, stalks removed 2 onions, 1 finely chopped, 1 thinly sliced 100g/3½oz cooked, cooled brown rice 200g/7oz pork mince 200g/7oz beef mince 2 tbsp vegetable oil 1 garlic clove, finely chopped 1 x 400g …
By Matt Tebbutt From Saturday Kitchen Ingredients For the spinach-stuffed cauliflower 1 cauliflower, with leaves 25g/1oz butter, plus extra for roasting 1 shallot, finely chopped 1 garlic clove, finely chopped 6 sage leaves 100g/3½oz baby spinach 1 free-range egg olive oil, for roasting For …
By Matt Tebbutt From Saturday Kitchen Ingredients 3 garlic cloves, finely chopped 2 tsp fennel seeds 1kg/2lb 4oz fatty pork belly olive oil For the glazed endive dash oil 1 endive, cut in half lengthwise 2 tsp caster sugar 50g/1¾oz butter 250ml/9fl …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork 1kg/2lb 4oz pork loin, skin scored 1 tbsp salt 1 heaped tsp liquorice root powder 2 tbsp olive oil, plus extra for the sauce 1 lemon, juice only For the roasted …