By Danilo Cortellini From Saturday Kitchen Ingredients For the gnocchi 400g/14oz rock salt 3 large sweet potatoes (or approximately 600g/1lb 5oz mash or purée), scrubbed 320g/11½oz 00 flour, plus extra if needed and extra for dusting 60g/2¼oz Grana Padano or other …
By Josh Niland From Saturday Kitchen Ingredients 2 whole mackerel, butterflied 4 tbsp olive oil 1 head white radicchio, leaves torn into bite-sized pieces 3 tbsp hazelnuts, roasted sea salt flakes and freshly ground black pepper For the currant sauce 120ml/3¾fl …
By Michel Roux Sr From Saturday Kitchen Ingredients For the spatchcocked poussin 600g/1lb 5oz corn-fed poussin 75ml/2½fl oz grapeseed oil 150g/5½oz Treviso radicchio or radicchio, outer leaves trimmed and cut lengthwise into quarters 100g/3½oz Tardivo radicchio or chicory, outer leaves trimmed and cut …
Denver steak is a cut from the shoulder, great for grilling and is best cooked medium–rare. By Matt Tebbutt From Saturday Kitchen Ingredients 200ml/7fl oz white wine 4 juniper berries 1 garlic clove, smashed 200ml/7fl oz white wine vinegar 1 radicchio, roughly chopped …
This spicy, citrussy recipe is James Martin’s take on a dish made by chef Stephen Terry at The Hardwick in Abergavenny. Ingredients For the gnocchi 4 large floury potatoes, such as Maris Piper drizzle olive …
