By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled girolles 50g/1¾ oz small girolles 1 banana shallot, finely chopped 50ml/2fl oz malt vinegar 1 tbsp brown sugar 50ml/2fl oz boiling water 4 tbsp olive oil ½ tsp Dijon mustard …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated cucumber 1 small cucumber, diced 1 tsp sesame oil 1 tsp salt 1 tbsp black sesame seeds For the avocado purée 1 avocado 2 lime, juice only pinch salt For the mushrooms …
By Matt Tebbutt From Saturday Kitchen Ingredients For the onions 2 tbsp olive oil 2 onions, sliced 2 garlic cloves, chopped 1 cinnamon stick 3 cardamom pods ½ tbsp ground coriander salt and freshly ground black pepper For the date purée 200g/7oz dates 4 tsp tamarind paste …
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 Adam Handling From Saturday Kitchen Ingredients For the lamb sauce 2 tbsp olive oil 1 large onion, peeled and diced 1 large carrot, peeled and diced 3 sticks celery, peeled and diced 1 garlic clove, peeled and diced 375ml/13fl oz white wine …
By Jane Baxter From Saturday Kitchen Ingredients 200g/7oz dried cannellini beans, soaked overnight in lots of cold water 1 garlic bulb, cut in half 1 red chilli 3–4 tbsp extra virgin olive oil, plus extra for blending 1 tbsp fennel seeds, ground …
By Matt Tebbutt From Saturday Kitchen Ingredients For the gnocchi 500g/1lb 2oz swede, peeled and cut into chunks 2 baking potatoes, pricked 4–6 free-range egg yolks 50–100g/1¾–3½oz plain flour 25g/1oz unsalted butter salt For the broad bean purée 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted aubergine purée 1 head garlic 2 aubergines olive oil, to taste ½ lemon, juice only For the egg and coriander curry 3 free-range eggs 2 tbsp coriander seeds 20g/¾oz fresh coriander, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the flavoured butter 150g/5½oz salted butter 2 tbsp finely chopped curly parsley 3 garlic cloves, peeled and crushed 1 anchovy fillet, finely chopped splash pastis freshly ground black pepper For the deep-fried …
By Matt Tebbutt From Saturday Kitchen Ingredients For the celeriac purée 1 small celeriac, peeled and sliced 75g/2½oz butter 400ml/14fl oz milk 2 thyme sprigs 2 garlic cloves 1 bay leaf For the crumbled black pudding dash olive oil 150g/5½oz good-quality morcilla black pudding, crumbled …
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit fried chips 4 potatoes, peeled and thinly sliced on a mandoline 4 tbsp duck or goose fat 1 tsp chopped thyme 2 garlic cloves, finely chopped oil, for deep-fat frying sea …
By Matt Tebbutt From Saturday Kitchen Ingredients For the onion purée 150ml/5fl oz olive oil 2 onions, sliced 1 garlic clove, chopped few fresh thyme sprigs 1 bay leaf pinch salt For the pickled turnips 1 small turnip, peeled and thinly sliced 6 tbsp …
By Anna Haugh From Saturday Kitchen Ingredients For the doughnuts 125g/4½oz plain flour, plus extra for dusting 1 tsp baking powder 20g/¾oz caster sugar, plus 100g/3½oz for rolling large pinch salt 1 free-range egg, beaten 1 vanilla pod, split and seeds scraped …
