By Adam Byatt From Saturday Kitchen Ingredients For the boulangère potatoes 2 white onions, thinly sliced 20g/¾ oz butter 10 charlotte potatoes, sliced into discs with a mandolin 10ml/2 tsp chardonnay vinegar 500ml/18 fl oz chicken stock 1 bay leaf 1 sprig thyme …
By Matt Tebbutt From Saturday Kitchen Ingredients For the baked Savoy cabbage 1 Savoy cabbage, dark green leaves separated and kept whole, stalks removed and the rest thinly sliced dash oil 2 shallots, finely chopped 1 garlic clove, finely chopped …
By Matt Tebbutt From Saturday Kitchen Ingredients For the saddle of rabbit 2 rabbit loin fillets 4 thin streaky bacon slices 2 tbsp olive oil 1 tsp chopped fresh tarragon 25g/1oz butter 1 garlic clove, peeled and smashed 3 langoustine tails, shells removed, blanched and drained …
Ingredients For the hogget 1.5kg/3lb 4oz boned-out ready-stuffed saddle of hogget salt and freshly ground black pepper 1 tbsp olive oil 1 onion, roughly chopped For dauphinoise potatoes 900g/2lb King Edward potatoes, peeled and sliced …
