By Owen Morgan From Saturday Kitchen Method Jamón Ibérico Croquetas: Place the diced Ibérico ham in a heavy-based saucepan over medium heat. Stir for about 2 minutes until the fat renders. Add the butter …
By Genevieve Taylor From Saturday Kitchen Method Prepare the Leeks: Trim both ends of the leeks slightly, keeping some of the green parts. Slice each leek in half lengthways and peel off the top …
By Sam Evans and Shauna Guinn From Saturday Kitchen Ingredients Spicy Barbecue Rub: Smoked paprika: 3 tbsp Dried chilli flakes: 1 tsp Soft brown sugar: ½ tbsp Garlic granules: 1 tbsp Onion granules: 1 …
By Anna Haugh From Saturday Kitchen Ingredients For the sea trout 300–400ml/10–14fl oz vegetable oil 2 sea trout fillets (about 80g/2¾oz each) salt and freshly ground black pepper For the sauce 1 cauliflower, leaves removed and chopped 200ml/7fl oz full-fat milk 200ml/7fl …
By Kirk Haworth From Saturday Kitchen Ingredients For the gateaux 384g/13½oz cashew nuts 500ml/18fl oz coconut milk 105g/3½oz coconut oil 120ml/4fl oz maple syrup 65g/2¼oz raw cacao powder 12g/½oz white miso pinch salt For the poached rhubarb 4 sticks rhubarb, cut into 1cm/½in …
Stuffed turkey with a difference – served with a festive-spiced bread sauce By Hasan Semay From Saturday Kitchen Ingredients For the turkey brine 130g/4¾oz caster sugar 100g/3½oz salt For the stuffed turkey breast 1 turkey breast (around 1–1.5kg/2lb 4oz–3lb 5oz), …
By Paul Ainsworth From Saturday Kitchen Ingredients For the butter sauce 100g/3½oz cockles, scrubbed 100g/3½oz mussels, scrubbed and debearded 100g/3½oz clams, scrubbed and debearded 300ml/10fl oz sparkling wine or Champagne 2 tsp extra virgin olive oil 1 large banana shallot, peeled and finely …
By Mike Reid From Saturday Kitchen Ingredients For the chicken 1 overripe mango, peeled, stone removed and flesh chopped 1 banana shallot, roughly chopped 1 garlic clove, thinly sliced 1 red Scotch bonnet chilli, chopped ½ lime, juice only 1 bay leaf 50g/1¾oz caster …
By Sabrina Ghayour From Saturday Kitchen Ingredients For the tomato sauce 1 heaped tsp cumin seeds 2 tbsp olive oil 1 large onion, finely chopped 1 large head garlic, cloves bashed, flattened, peeled and left whole 1 heaped tbsp rose harissa 1 …
By Daisy Terry From Saturday Kitchen Ingredients For the amba 1 green mango, really firm and unripe, peeled and cut into small cubes 1 tsp salt, plus extra if needed 2 tsp vegetable oil ½ tsp mustard seeds 1 tbsp …
By Jack Croft and Will Murray From Saturday Kitchen Ingredients For the chestnuts 25ml/1fl oz sherry vinegar 100ml/3½fl oz rapeseed oil 1 banana shallot, diced 1 lemon, zest only 60g/2¼oz chestnuts, roughly chopped salt and freshly ground black …
By Gennaro Contaldo From Saturday Kitchen Ingredients For the mackerel in pizzailoa 2 tbsp extra virgin olive oil 2 garlic cloves, finely chopped ¼ red chilli, finely chopped (optional) 400g/14oz baby plum tomatoes, halved 20g/¾oz capers 10 pitted black olives pinch dried oregano handful …
By Mary McCartney From Saturday Kitchen Ingredients For the chunky fries 700g/1lb 9oz russet potatoes, peeled and cut into 1cm/½in-thick batons 3 tbsp vegetable oil flaky sea salt and freshly ground black pepper For the beurre-less blanc sauce 3 shallots, …
By Theo Randall From Saturday Kitchen Ingredients For the meatballs 400g/14oz pork mince 400g/14oz beef mince 2 tbsp chopped fresh flat-leaf parsley leaves 1 garlic clove, crushed to a paste with a little sea salt 3 tbsp full-fat milk 100g/3½oz dried breadcrumbs 75g/2½oz parmesan, …
By Patrick WIlliams From Saturday Kitchen Ingredients For the monkey gland sauce 50ml/2fl oz vegetable oil 3 red onions, chopped 2 garlic cloves, finely chopped thumb-sized piece fresh root ginger, grated 75ml/2.5fl oz brandy 250g/9oz apricot chutney 2 tbsp wholegrain mustard 2 tbsp Worcestershire …
By Richard Bainbridge From Saturday Kitchen Ingredients 650ml/1¼ pint whole milk 50g/1¾oz salted butter 1 half large, peeled onion 6 cloves 4 white peppercorns 1 bay leaf 2 garlic cloves, peeled and left 2 sprigs of thyme 150g/5½oz old Sourer dough, cut into …
By Gennaro Contaldo From Saturday Kitchen Ingredients For the sauce extra virgin olive oil, plus extra to serve 2 garlic cloves, sliced 1 small red chilli, finely chopped (optional) 1 anchovy fillet 20 ripe cherry tomatoes, halved handful fresh basil, plus extra …
By Matt Tebbutt From Saturday Kitchen Ingredients For the puttanesca sauce 3 tbsp olive oil 1 onion, chopped 3 garlic cloves, minced 6 anchovy fillets 1 red chilli, finely chopped 400g tin chopped tomatoes ½ tsp dried chilli flakes 2 tbsp small capers 150g/5½oz …
