By Gennaro Contaldo From Saturday Kitchen Ingredients For the salad 2 celery stalks, sliced lengthways into small julienne strips 100g/3½oz green beans, cut into quarters 100g/3½oz young spinach leaves, washed 100g/3½oz rocket leaves, washed 6 tbsp extra virgin olive oil 2 tbsp balsamic vinegar salt …
By Matt Tebbutt From Saturday Kitchen Ingredients 400ml/14fl oz milk 300g/10½oz undyed smoked haddock 25g/1oz butter 1 onion, diced 1 potato, peeled and diced 50ml/2fl oz dry vermouth 250ml/9fl oz fish stock 100ml/3½fl oz double cream 2 tbsp vegetable oil 6 queen or medium-sized scallops, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the quails 100ml/3½fl oz olive oil 1 tbsp barbecue sauce 5 garlic cloves, crushed 2 shallots, finely chopped 1 tomato, roughly chopped 1 green chilli, finely chopped 2 tsp ground cumin 2 tsp ground coriander 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork belly and fried eggs 1kg/2lb 4oz piece pork belly, skin removed and reserved 250ml/9fl oz white wine 100ml/ 3½ fl oz cider vinegar 1 bunch fresh thyme 1 bulb garlic 2 bay …
By Frederick Forster From Saturday Kitchen Ingredients 4 quails’ eggs For the ravioli 500g/1lb 2oz ‘00’ flour, plus extra for dusting 4 free-range egg yolks 2 tbsp olive oil, plus extra for cooking 1 free-range egg, beaten 225g/8oz soft goats’ cheese, …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 2 An unusual, refined take on the Scotch egg. Perfect for pescetarians. By Michel Roux Jr. From Saturday Kitchen Ingredients 6 large spinach leaves 9 …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 10 I love to serve a long platter of these salmon fillets for a summer buffet. They look so pretty and …
Preparation time less than 30 mins Cooking time no cooking required Serves Makes 24 canpés These canapés are incredibly easy but still pack a flavour punch. Plus they can be made up to 2 hours …
Preparation time overnight Cooking time 30 mins to 1 hour Serves Serves 6 Take your watercress soup to new heights by topping it with croûtons and watercress oil, revealing pickled quails’ eggs and chopped apple …
