By Matt Tebbutt From Saturday Kitchen Ingredients For the artichoke purée 25g/1oz unsalted butter, plus extra for finishing 100ml/3½fl oz full-fat milk 8 Jerusalem artichokes, peeled and thinly sliced on a mandolin 50ml/2fl oz double cream For the quinoa …
By Anna Haugh From Saturday Kitchen Ingredients For the kale and cabbage 50ml/2fl oz white wine vinegar 100ml/3½fl oz extra virgin olive oil 2 tbsp vegetable oil 1 tsp sugar 1 garlic clove, finely chopped 100g/3½oz kale, finely sliced ½ head hispi or …
By Matt Tebbutt From Saturday Kitchen Ingredients For the aubergine purée 2 aubergines 2 tbsp olive oil salt For the gnocchi 400g/14oz mashed potato (from baked potatoes, not boiled), at room temperature 2 free-range egg yolks 100g/3½oz ‘00’ flour, plus extra …
By Anna Haugh From Saturday Kitchen Ingredients For the beef 200ml/7fl oz buttermilk 2 rosemary sprigs 2 x 200g/7oz fillet of beef For the carrot purée 300g/10½oz carrots, peeled and finely chopped 30g/1oz cumin seeds wrapped in a square of muslin cloth 200ml/7fl …
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 For the kidneys 1 whole veal or beef kidney in suet, cleaned and fat trimmed 1 tbsp vegetable oil 3 garlic cloves 1 bay leaf 2 thyme sprigs 50g/1¾oz butter 1 tbsp Armagnac brandy 2 tbsp dark veal or beef stock …
By Florence Knight From Saturday Kitchen Ingredients For the almond purée 225g/8oz flaked almonds 850ml/1½ pints almond milk 25g/1oz unsalted butter 1 banana shallot, peeled and finely chopped 1 bay leaf 3 tbsp double cream 5 tbsp almond oil or groundnut oil sea salt For the …
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 …
A delicious, healthy platter that’s perfect for sharing. By Matt Tebbutt From Saturday Kitchen Ingredients For the aubergine purée and sweet potato 2 aubergines, halved lengthways 1 garlic bulb, cloves separated but unpeeled 2 tbsp …
A light and lovely lunch – perfect for a romantic dinner for two. By Anna Haugh From Saturday Kitchen Ingredients 3 large floury potatoes 50ml/2fl oz vegetable oil, plus extra for shallow frying 2 …
An elegant and fresh dish that makes a great starter for a smart meal because most the elements can be made ahead. For this recipe you will need a juicer, food processor and griddle pan. …
By Matt Tebbutt From Saturday Kitchen Ingredients For the brioche 7g fast-action dried yeast 1 tsp caster sugar 75ml/2½fl oz full-fat milk, warmed 375g/13oz plain flour, plus extra for dusting 3 free-range eggs, beaten 175g/6oz unsalted butter, softened and diced For the filling …
Make your own traditional potato gnocchi in this easy-to-follow recipe. Here it is served with onion and garlic purées and massaged kale. By Matt Tebbutt From Saturday Kitchen Ingredients For the gnocchi 2 large baking potatoes (around 600g/1lb 5oz), …
This is perfect for a vegetarian lunch or a meat-free Monday meal. By Matt Tebbutt From Saturday Kitchen Ingredients For the spiced aubergine purée 2 whole aubergines 1 tsp cumin seeds 1 tsp chopped fresh root ginger 2 tbsp finely chopped …