By Adam Byatt From Saturday Kitchen Ingredients For the steamed brill in fig leaves 4 large fig leaves 4 x 130g/1¾oz brill fillets salt and freshly ground black pepper For the beurre blanc 2 tomatoes (ideally outdoor-grown French tomatoes) 2 white onions, thinly …
By Bryn WIlliams From Saturday Kitchen Ingredients For the scallops 3 large sushi-grade cleaned and shucked scallops, from a good-quality fishmonger, roes separated, flesh diced, 2 shells reserved and cleaned 100g/3½oz fresh podded peas 6 breakfast radishes, cut into …
By Niklas Ekstedt From Saturday Kitchen Ingredients For the air-dried venison 200g/7oz salt 400g/14oz piece venison loin For the charred leek cream 200ml/7fl oz double cream 1 leek, charred on a gas flame 2 tbsp lemon juice salt For the fried potatoes …
A springtime take on gnocchi with new potato broth, young peas, broad beans and flowering herbs. By Pam Brunton From Saturday Kitchen Ingredients 2 tbsp butter 300g/10½oz new potatoes, preferably aura, thinly sliced 700ml/1¼ pint …
Preparation time less than 30 mins Cooking time 30 mins to 1 hour Serves Serves 2 A decadent and creamy scallop dish with a crispy cabbage garnish – ideal as a romantic starter for two. …
