By Daisy Terry From Saturday Kitchen Ingredients For the poolish 250ml/9fl oz warm water 250g/9oz 00 flour 2g dried yeast For the focaccia 166ml/5.8fl oz warm water 2g dried yeast 280g/10oz 00 flour 12g/½oz salt For the brine 2 tbsp warm …
By Anna Haugh From Saturday Kitchen Ingredients For the pastry 400g/14oz plain flour 150g/ 5½oz unsalted butter pinch salt For the mutton stew 2 tbsp olive oil 400g/14oz mutton mince 1 onion, chopped ¼ swede, peeled and grated 1 small carrot, peeled and grated 500ml/18fl …
By Anna Haugh From Saturday Kitchen Ingredients For the steak 2 garlic cloves, sliced 1 rosemary sprig, needles picked and chopped 2 tbsp olive oil 2 x 200g/7oz fillet steak For the black garlic purée 1 tbsp olive oil 1 garlic clove 200g/7oz chestnut mushrooms …
By Ravneet Gill From Saturday Kitchen Ingredients For the milk ice cream 1.5 litres/2¾ pints full-fat milk 450g/1lb caster sugar 750ml/1¼ pints double cream 75g/2¾oz cornflour pinch fine salt For the pastry 200g/7oz strong white flour, plus extra for dusting ½ …
By Theo Randall From Saturday Kitchen Ingredients For the vegetables 300g/10½oz new potatoes, scrubbed 150g/5½oz bobby or green beans, topped and tailed 150g/5½oz sprouting broccoli 100g/3½oz shelled fresh peas 1 tbsp olive oil salt and freshly ground black pepper For the sauce …
By Angela Hartnett From Saturday Kitchen Ingredients 2 tbsp olive oil 2 rib-eye steaks salt and freshly ground black pepper For the béarnaise sauce 250g/9oz butter 3 tbsp white wine vinegar 2 shallots, sliced 1 large bunch tarragon, stalks and leaves separated and chopped …
By Marianna Leivaditaki From Saturday Kitchen Ingredients For the cabbage salad ½ small white cabbage, thinly sliced using a mandolin ½ small red cabbage, thinly sliced using a mandolin 3 carrots, thickly grated small bunch white grapes, preferably sultana grapes, halved handful …
Preparation time less than 30 mins Cooking time over 2 hours Serves Serves 6-8 Shoulder of lamb is quite fatty, but that’s what makes the meat so sweet and succulent, and by cooking it for …
Preparation time over 2 hours Cooking time over 2 hours Serves Serves 4 Lamb shank baked in a salt pastry crust, infused with rosemary and garlic. An ingenious and delicious recipe. By Tom Kerridge From …
Navarin is a wonderfully warming French lamb stew. Try it with rosemary dumplings and delicious roasted veg for a hearty meal. Ingredients For the lamb rump navarin 3 x 400g/14oz lamb rump steaks, chopped 50g/2oz …
