By Matt Tebbutt From Saturday Kitchen Ingredients For the beetroot 4 medium heritage beetroots, scrubbed 1 bay leaf 2 tbsp olive oil, plus extra for tossing salt and freshly ground black pepper For the quinoa 100g/3½oz quinoa, rinsed 400ml/14fl oz vegetable …
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 Michel Roux Jr. From Saturday Kitchen Ingredients 2 aubergines 2½ tbsp olive oil, plus extra for greasing 300g/10½oz quinoa 1 free-range egg, beaten 4 salted anchovies 1 tsp butter 6 chicken livers, trimmed 55g/2oz kale leaf salad ½ tsp ground turmeric 1 lemon, juice only …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp olive oil 165g/5¾oz butter 1 whole pheasant, jointed 1 onion, finely chopped 1 cinnamon stick ½ tsp ground cardamom pinch saffron 1 tbsp tomato purée 150g/5½oz quinoa, rinsed 1 tbsp sultanas 5 dried prunes, stones removed and soaked 5 …
Delicious fish like sea bass is best cooked simply, but push the boat out with crisp onion rings, homemade mayo and a super salad. Ingredients For the herby salad 1 bunch baby turnips 1 bunch …