By Poppy O’Toole From Saturday Kitchen Suggestions Method To make the lamb, preheat the oven to 190C/170C Fan/Gas 5. Unroll the lamb breast and remove a third of the tough lamb skin from one end of …
By Matt Tebbutt From Saturday Kitchen Ingredients 50g/1¾oz unsalted butter 2 garlic cloves, minced 2 large Portobello mushrooms, sliced 20g/¾oz dried porcini, soaked in boiling water and chopped 1 tsp chopped fresh rosemary 1 tsp chopped fresh thyme leaves 1 tsp chopped fresh parsley leaves …
By Yotam Ottolenghi From Saturday Kitchen Ingredients For the meringue 250g/9oz free-range egg whites, at room temperature (6 eggs or from a carton) 375g/13oz caster sugar 2 tsp vanilla extract 2 tsp white wine vinegar 2 tsp cornflour For the filling 300ml/10fl …
Succulent lamb cooked in a sweet, sticky, chilli sauce with a hint of fresh Thai flavours to cut through the richness. Equipment and preparation: You will need a parisienne scoop. Ingredients For the chilli jam …
