By Matt Tebbutt From Saturday Kitchen Ingredients For the sautéed squid with salmorejo 5 tbsp olive oil, plus extra to serve 1 garlic clove, smashed, plus 2 whole garlic cloves few sprigs fresh thyme 2 tbsp panko breadcrumbs 600g/1lb 5oz ripe tomatoes 100g/3½oz …
By Matt Tebbutt From Saturday Kitchen Ingredients For the lentils 200g/7oz Puy lentils 1 garlic bulb, halved 1 small onion, peeled and diced 2 celery sticks, diced few thyme sprigs 1 bay leaf 2 tbsp olive oil salt and freshly ground black pepper For the braised …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sautéed lambs’ kidneys 25g/1oz butter 1 garlic clove, smashed 4 lambs’ kidneys 3 sage leaves 1 tsp balsamic vinegar 50ml/2fl oz Madeira salt and freshly ground black pepper For the wet polenta 1 litre/1¾ pints chicken …
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised beans 1kg/2lb 4oz dried white cannellini beans, soaked for at least 5 hours 1 litre/1¾ pint chicken stock 1 onion, peeled and cut into quarters 2 bay leaves ½ …
Nothing is so easy, elegant and delicious as a beef stroganoff. This James Martin beef stroganoff recipe uses the best fillet to make a recipe that’s the height of luxury By James Martin James Martin …