Veal escalopes coated in crunchy panko breadcrumbs and then deep-fried to crispy perfection. Delicious served with a fresh celeriac remoulade and topped with fried eggs. By Freddy Bird From Saturday Kitchen Ingredients For the remoulade ½ celeriac, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the smoked haddock with Welsh rarebit 75ml/2½fl oz full-fat milk 350g/12oz mature cheddar 12g/½oz plain flour ½ tbsp English mustard powder 25g/1oz fresh or dried breadcrumbs few splashes Worcestershire sauce 1 free-range egg, plus …
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, …
By Trine Hahnemann From Saturday Kitchen Ingredients For the mayonnaise 2 free-range egg yolks 1 tbsp Dijon mustard 1 tsp lemon juice 250ml/9fl oz flavourless oil sea salt and freshly ground black pepper For the cucumber salad 250ml/9fl oz white wine vinegar 2 cucumbers, …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 2 By Matt Tebbutt From Saturday Kitchen Ingredients For the croquettes 350g/12oz salt cod, soaked overnight, water changed 4–5 times and drained 150g/5½oz cold …
Preparation time 30 mins to 1 hour Cooking time no cooking required Serves Serves 6 One of the simplest salads you will ever come across, perfect as a side dish or serve with some leaves …
