By Donal Skehan From Saturday Kitchen Ingredients For the baby roast potatoes 1kg/2lb 4oz new potatoes, peeled and cut into chunks 6 tbsp olive oil salt and freshly ground black pepper For the poached haddock 500ml/18fl oz whole milk 2 bay …
By Galton Blackiston From Saturday Kitchen Ingredients For the halibut 2 x 250g/9oz boneless halibut fillets 500g/1lb 2oz unsalted butter 250g/9oz samphire For the new potatoes 500g/1lb 2oz new potatoes, peeled and halved 2 lavender sprigs 12 wet garlic cloves, peeled olive oil knob …
By Donal Skehan From Saturday Kitchen Ingredients For the harissa baked seabass with baby potatoes 400g/14oz baby potatoes, halved 150g/5½oz cherry tomatoes, halved 6 spring onions, trimmed and halved olive oil, for drizzling 6 tbsp harissa paste 4 small sea bass fillets, skin scored …
Equipment: you will need: a food processor. By Eleonora Galasso From Saturday Kitchen Ingredients For the potatoes drizzle extra virgin olive oil 2.5kg/5lb 8oz King Edward or other floury potatoes, cut into 2.5cm/1in pieces handful …
A delightful springtime dinner for two using some of the very best of English produce. By Nick Deverell-Smith From Saturday Kitchen Ingredients 100ml/3½fl oz rapeseed oil, plus extra for drizzling 100g/3½oz new potatoes 1 x …
This highly flavoured spring soup is sure to impress your guests. By Lisa Allen From Saturday Kitchen Ingredients 500g/1lb 2oz onions, thinly sliced 400g/14oz wild garlic, plus 25g/1oz wild garlic stalks 1 fresh thyme sprig …
By Michel Roux Jr. From Saturday Kitchen Ingredients For the lamb shanks 2 lamb shanks (about 350g/12oz each) 1 tbsp olive oil 2 onions, thinly sliced 1 garlic clove, crushed 2 pinches saffron 2 tsp cumin seeds 100g/3½oz hopped tomatoes or passata 250ml/9fl oz chicken stock salt …
Preparation time overnight Cooking time 1 to 2 hours Serves Serves 4 By Matt Tebbutt From Saturday Kitchen Ingredients 2 x rolled breast of lamb (500g/1lb 2oz–750g/1lb 10oz each) 750ml/1⅓ pints chicken stock 2 medium baking potatoes 200g/7oz pork fat 100g/3½oz …
Preparation time less than 30 mins Cooking time 30 mins to 1 hour Serves Serves 2 Hairy Bikers recipes From Hairy Bikers' Best of British Ingredients For the sauté potatoes 650g/1lb 7oz potatoes, preferably Maris …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 4 By Mark Sargeant From The Hairy Bikers' Cook Off Ingredients For the horseradish potatoes 500g/1lb 2oz new potatoes, cooked in …
Preparation time over 2 hours Cooking time over 2 hours Serves Serves 10-12 Hairy Bikers recipes From The Hairy Bikers: Mums Know Best Ingredients For the rib of beef 1 x 5kg/11lb rib of beef, …
Preparation time less than 30 mins Cooking time over 2 hours Serves Serves 12 Hairy Bikers recipes From The Hairy Bikers' Food Tour of Britain Ingredients For the mince 3 tbsp olive oil 3 onions, …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 4 Hairy Bikers recipes From The Hairy Bikers' Twelve Days of Christmas Ingredients 150g/5oz butter 4 potatoes, peeled, cut into barrel-shapes …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 2 Sea bass gets a fresh, spring treatment in this easy recipe. By Matt Tebbutt From Saturday Kitchen Ingredients 2 x …
Preparation time less than 30 mins Cooking time 1 to 2 hours Serves Serves 4 Mojo verde salsa brings a cool taste to complement the big, rich flavours from the txistorra. Serve as part of …
Looking for new and exciting ways with the boring old spud? Here’s a selection of 18 different suggestions and a recipe for each . Perfect mashed potatoes Best roast potatoes Triple cooked chips Baked potatoes Bombay …
Mash. Everyone loves a good mashed potato. But no one’s going to thank you if they’re gluey or cold or tasteless. Follow these rules and your family and friends will shower you with compliments time after …
Preparation timeless than 30 mins Cooking time10 to 30 mins ServesServes 4 Rick Stein cooks up a classic Russian beef stroganoff recipe, and reveals his incredibly moreish matchstick potatoes. By Rick Stein From Rick Stein's …
