By Matt Tebbutt From Saturday Kitchen Ingredients 2 king scallops 2 pancetta slices 100g/3½oz Thai red paste 2 tbsp palm sugar 1 tbsp vegetable oil 2 shallots, diced 2 garlic cloves, chopped 1 tsp finely chopped fresh root ginger 6 shell-on king prawns 250g/9oz mussels, scrubbed …
By Bryn WIlliams From Saturday Kitchen Ingredients For the scallops 3 large sushi-grade cleaned and shucked scallops, from a good-quality fishmonger, roes separated, flesh diced, 2 shells reserved and cleaned 100g/3½oz fresh podded peas 6 breakfast radishes, cut into …
By Tim Siadatan From Saturday Kitchen Ingredients For the potato al forno 300g/10½oz Maris Piper potatoes, peeled and cut into 1cm/½in cubes 10 garlic cloves, skin left on ¼ Treviso radicchio or radicchio, cut into 5mm/¼in thick wedges 50g/1¾oz Kalamata olives, stones removed …
By Matt Tebbutt From Saturday Kitchen Ingredients For the salmon and scallop tartare 200g/7oz sushi-grade salmon, skin removed, pin-boned and finely chopped 4 sushi-grade scallops, finely chopped salt and freshly ground black pepper For the citrus dressing 1 lime, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the scallop mousse 500g/1lb 2oz white scallop meat 1 free-range egg white 150ml/5fl oz double cream 1 lime, juice only 2 tbsp chopped chives pinch salt For the scallop and courgette ceviche 3 scallops, roe removed and …
By Theo Randall From Saturday Kitchen Ingredients For the grilled vegetables 1 tbsp olive oil 1 large red pepper, cut into 2cm strips 1 aubergine, cut into 1cm rounds 2 small courgettes, cut into ½cm strips 1 tbsp medlar …
Succotash is a popular dish in the US and is often served at Thanksgiving celebrations. By Jack Stein From Saturday Kitchen Ingredients Method To make the succotash, heat the butter in a saucepan. Add the garlic, shallots, …
By Brad Carter From Saturday Kitchen Ingredients 1 7cm/2¾ in piece kelp seaweed 10 scallop roes (ask your fishmonger) 1 tbsp light soy sauce 150g/5½oz sea spaghetti, or seaweed 300ml/10fl oz grapeseed oil red mullet fish scales, dried (ask your fishmonger) 2 large …
A challenging dish bringing together sea and land. By Tommy Banks From Saturday Kitchen Ingredients 6 hand-dived, sashimi-grade king scallops, roe removed For the artichoke purée 250g/9oz butter 1.5kg/3lb 5oz Jerusalem artichokes, chopped 2 tsp …
This puff pastry tart makes a filling lunch or an easy midweek dinner. By Matt Tebbutt From Saturday Kitchen Ingredients For the tart 3 small waxy potatoes, scrubbed and skins left on 10g unsalted butter, plus 2 tsp for …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 2–4 By Matt Tebbutt From Saturday Kitchen Ingredients For the salad 2 tbsp oyster sauce 1 tbsp fish sauce 1 tbsp soft brown sugar 1 tsp sesame …
Preparation time less than 30 mins Cooking time less than 10 mins Serves Serves 2 Hairy Bikers recipes From The Hairy Bikers' Asian Adventure Ingredients 2 tbsp groundnut oil 1 garlic clove, thinly sliced 10g …
Preparation time less than 30 mins Cooking time 30 mins to 1 hour Serves Serves 6 Hairy Bikers recipes From Hairy Bikers' Best of British Ingredients 6 large diver-caught scallops, shucked (keep the shells) knob …
Preparation time less than 30 mins Cooking time 30 mins to 1 hour Serves Serves 2 A decadent and creamy scallop dish with a crispy cabbage garnish – ideal as a romantic starter for two. …
