By Matt Tebbutt From Saturday Kitchen Ingredients For the sea bass 300g/10½oz wild sea bass fillet, skin on plain flour, for dusting 1 tbsp olive oil For the basil butter sauce 100ml/3½fl oz vermouth 1–2 tbsp white wine vinegar 1 …
By Matt Tebbutt From Saturday Kitchen Method To make the pasta, place the flour and semolina in a large mixing bowl and make a well in the centre. Gradually add the oil and 225ml/8fl oz …
By Matt Tebbutt From Saturday Kitchen Ingredients For the cabbage ¼ red cabbage, finely shredded on a mandolin 6 baby pickled onions 3 tbsp red wine vinegar 1 tsp caraway seeds 2 tbsp caster sugar salt For the corned beef …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 2 x 250g/9oz halibut fillets, skin on 150g/5½oz fresh mixed wild mushrooms, roughly chopped 20g/¾oz dried porcini mushrooms, soaked in boiling water for 10 minutes 250ml/9fl oz beef stock 50g/1¾oz …
By Matt Tebbutt From Saturday Kitchen Ingredients For the stew 650g/1lb 7oz tripe 1 tbsp olive oil 3 onions, thinly sliced 4 garlic cloves, thinly sliced 2 bay leaves 1 tbsp roughly chopped fresh thyme 50ml/2fl oz cider vinegar 1 handful fresh flatleaf parsley, …
By Jane Baxter From Saturday Kitchen Ingredients For the crab cakes 100g/3½oz ricotta 1 free-range egg 1 garlic clove, finely grated 200g/7oz picked white crabmeat 2 tbsp finely chopped fresh chives 2 tbsp finely grated Parmesan 1 lemon, zest only pinch white pepper pinch cayenne pepper …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pheasant 1 pheasant, cleaned and trussed (ask your butcher to do this) dash oil 1 onion, quartered 3 sticks celery, chopped 1 head garlic, halved 1 bay leaf 1 small bunch thyme 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the stuffed aubergines 2 small aubergines dash olive oil 1 banana shallot, finely chopped 1 garlic clove, finely chopped ½ courgette, finely chopped 5 green beans, sliced 1 red pepper, finely chopped salt, to season …
By Matt Tebbutt From Saturday Kitchen Ingredients For the cured cucumber 1 cucumber, thinly sliced 1 tbsp salt 1 tbsp sugar 1 lemon, juice only For the salmon escalopes 2 x 200g/7oz fillets lightly cold-smoked salmon (ideally organic), each sliced into …
By Theo Randall From Saturday Kitchen Ingredients Method To make the pasta, place all the ingredients into a bowl or a stand mixer and mix to make a dough. Cover and leave the pasta to rest …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta and filling 30 large conchiglioni pasta shells 2 tbsp olive oil, plus extra for drizzling 2 shallots, diced ½ fennel bulb, diced 40g/1½oz Parmesan, grated 100g/3½oz ricotta 1 tbsp chopped fresh oregano For the …
By Freddy Bird From Saturday Kitchen Ingredients 2 x 250g/9oz fillets salmon, skin-on 100g/3½oz salted butter 1–2 banana shallots, finely chopped 1 tbsp finely chopped fresh dill 1 tbsp finely chopped fresh tarragon 1 tbsp finely chopped fresh chives 1 tbsp finely …
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 Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp molasses 30g/1oz soft dark brown sugar 40ml/1½fl oz hoisin sauce 20ml/¾fl oz oyster sauce 3 tbsp soy sauce 2 –3 tbsp dry sherry 1 knob of ginger, peeled and grated 3 garlic cloves, grated …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the green seasoning ½ garlic clove, crushed ½ spring onion, green parts only, finely chopped few fresh chives, finely chopped 1 fresh coriander sprig, finely chopped 1 fresh parsley sprig, finely chopped 1 fresh thyme sprig, leaves only, …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 free-range egg yolks 1 garlic clove, minced 1 tsp Dijon mustard 150–200ml/5–7fl oz vegetable or rapeseed oil 1 lemon, juice only 1 tbsp salted capers, chopped 1 tbsp cornichons, chopped 1 tbsp chopped …
By Matt Tebbutt From Saturday Kitchen Ingredients For the deep-fried cod vegetable oil, for deep-frying 2 x 200g/7oz thick cod fillets 100g/3½oz panko breadcrumbs 3 tbsp sesame seeds 2 bok choi, thickly sliced salt For the batter 100g/3½oz plain flour 20g/¾oz cornflour …
By Olia Hercules From Saturday Kitchen Ingredients For the stuffed peppers 70g/2½oz brown or white rice 2 tbsp butter splash olive oil 1 onion, finely chopped 1 large carrot, peeled and finely chopped 2 celery sticks, finely chopped 100g/3½oz sweetcorn kernels or peas 1 green apple, …