Tag: <span>red</span>

Scallops, celeriac purée, black pudding, red chicory and anchovy salad

[col type=”one-fourth”] Preparation time less than 30 mins [/col] [col type=”one-fourth”] Cooking time 30 mins to 1 hour [/col] [col type=”one-fourth”] Serves Serves 2 [/col] [col type=”one-fourth last”] [/col] By Matt Tebbutt From Saturday Kitchen[row] …

Roasted grouse with red cabbage purée, celeriac, kale and blackberry sauce

[col type=”three-fourth”] Rich, tasty grouse is served with blackberry sauce and the earthy flavours of beetroot, celeriac and kale. Ingredients For the red cabbage purée 75g/2½oz butter 600g/1lb 5oz red cabbage, thinly sliced 280ml/10fl oz …

Venison with kale, red cabbge purée, celeriac, baby beetroots, potato galette and blackberry sauce

[col type=”three-fourth”] Venison’s wonderful flavour is matched with earthy veg and a rich blackberry and ruby port sauce. Equipment and preparation: you will need a vegetable spiralizer for this recipe. Ingredients For the red cabbage …

Roast beef, Yorkshire pudding, fondant potato and red cabbage

[col type=”three-fourth”] James Martin’s version of traditional roast dinner, with best beef, rich red wine gravy and his special Yorkshire puddings. Equipment and preparation: for this recipe you will need a 3cm/1¼in diameter pastry cutter. …