By Matt Tebbutt From Saturday Kitchen Ingredients For the rack of lamb 2 tbsp olive oil 1 x 8-bone rack of lamb, fat scored 1 sprig rosemary 2 garlic cloves, peeled and left whole 100g/3½oz unsalted butter 50ml/2fl oz Madeira wine salt …
By Jason Atherton From Saturday Kitchen Ingredients For the garlic mash 1 garlic bulb, top cut off to expose the cloves olive oil, to drizzle 300g/10½oz potatoes, peeled and cubed 50ml/2fl oz double cream salt and freshly ground black pepper For …
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised lamb ½ lamb shoulder 1 onion, peeled and quartered 1 head garlic, halved 2 bay leaves 2 sprigs rosemary For the potato torte 500g/1lb 2oz potatoes, peeled and sliced very thinly …
The ricotta needs to be strained for 24 hours before using it in this recipe. Place a piece of muslin in a small sieve over a bowl and place the ricotta in the muslin in …
By Matt Tebbutt From Saturday Kitchen Ingredients For the rack of lamb 1 x six-bone rack of lamb, fat trimmed and cross-scored 2 tbsp Madeira 1 garlic clove 2 rosemary sprigs salt and freshly ground black pepper For the butternut squash quiche 1 butternut squash, …
col type=”one-fourth”]Preparation time less than 30 mins[/col] By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp olive oil 1 3-bone French-trimmed rack of venison 2 banana shallots, finely chopped 250ml/9fl oz red wine splash red wine vinegar 2 sprigs thyme 1 bay leaf 1 …
Escalivada is smoky, grilled vegetable dish from Valencia in Spain. By José Pizarro From Saturday Kitchen Ingredients 2 x 4-bone rack of lamb, French-trimmed For the marinade 100g/3½oz pitted olives 50g/1¾oz tin salted anchovies, including oil 1 tbsp salted capers ½ …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork rack 1.25kg/2lb 12oz French-trimmed, four-rib pork loin rack olive oil, for rubbing 1 lime, juice only salt and freshly ground black pepper For the Asian salad 1 apple, julienned 1 carrot, peeled and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the broth 500ml/18fl oz light chicken stock 3–4 dried ceps (also known as porcini mushrooms) 500g/1lb 2oz venison bones, chopped and roasted 1 juniper berry 1 sprig thyme 1 garlic clove, peeled and smashed 1 bay leaf For …
Preparation time overnight Cooking time 30 mins to 1 hour Serves Serves 2 Cook the family a Sunday roast to remember with this premium cut of lamb, crusted with citrus and herbs. By Tom Kerridge …
Make lamb extra special by bringing the wonderful flavour of wild mushrooms to your plate. Ingredients For the mushroom ravioli 300g/10½oz ’00’ pasta flour, plus extra for dusting 4 free-range eggs 25g/1oz butter ½ onion, …
