By Tom Kitchin From Saturday Kitchen Ingredients Leeks: 4 Olive oil: 2 tbsp Shelled scallops (about 70g each), cleaned and corals removed: 8 Sea salt and freshly ground black pepper For the hazelnut dressing: Blanched …
By Spence Metzger From Saturday Kitchen Ingredients For the tomato fondue 2 tbsp olive oil 1 shallot, finely chopped 1 garlic clove, finely chopped 6 tomatoes, blanched and peeled For the prawn sauce 300g/10½oz raw shell on prawns, roughly chopped 1 carrot, roughly …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated cucumber 1 small cucumber, diced 1 tsp sesame oil 1 tsp salt 1 tbsp black sesame seeds For the avocado purée 1 avocado 2 lime, juice only pinch salt For the mushrooms …
By Anna Haugh From Saturday Kitchen Ingredients For the beetroot tartare 2 cooked beetroots, grated 50g/1¾oz gherkins, chopped 1 tbsp capers 1 bunch dill, chopped, plus extra to garnish 1 tbsp white wine vinegar 1 tbsp olive oil 4 tbsp mayonnaise 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the queen scallops with winter vegetables 25g/1oz salted butter 4 oyster mushrooms, sliced ½ fennel bulb, cored and finely chopped 1 onion, diced 2 celery sticks, diced 1 leek, diced 300ml/10fl oz fish stock 8 queen scallops, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the Wellington 25g/1oz butter 2 banana shallots, peeled and diced 2 garlic cloves, minced 4 sage leaves, chopped 100g/3½oz pork mince 200g/7oz soft black pudding, skin removed and crumbled 400–500g/14oz–1lb 2oz pork loin 1 ready-rolled puff pastry sheet …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chorizo broth 2 tbsp olive oil 100g/3½oz Iberico ham, shredded 2 shallots, diced 2 garlic cloves, chopped 100g/3½oz cooking chorizo, cut into small chunks 1 ripe beef tomato, chopped 1 tsp hot smoked …
By Matt Tebbutt From Saturday Kitchen Ingredients For the miso-braised mushrooms 1 tbsp miso paste 2 garlic cloves, 1 minced and 1 left whole 1 tbsp soy sauce 100ml/3½fl oz sake 2cm/¾in fresh root ginger, peeled and finely sliced into batons …
By Matt Tebbutt From Saturday Kitchen Ingredients For the black pudding meatballs 1.5 litres/2½ pints pork or chicken stock 30g/1oz unsalted butter 1 shallot, finely chopped 1 garlic clove, finely chopped 1 onion, thinly sliced 1 bay leaf 1 tsp finely chopped …
By Matt Tebbutt From Saturday Kitchen Ingredients For the celeriac purée 1 small celeriac, peeled and sliced 75g/2½oz butter 400ml/14fl oz milk 2 thyme sprigs 2 garlic cloves 1 bay leaf For the crumbled black pudding dash olive oil 150g/5½oz good-quality morcilla black pudding, crumbled …
By Jason Atherton From Saturday Kitchen Ingredients For the artichoke soup squeeze lemon juice 1kg/2lb 4oz Jerusalem artichokes olive oil, for cooking 3 shallots, chopped 2 garlic cloves, chopped 200ml/7fl oz dry white wine 200ml/7fl oz fish stock 500ml/18fl oz chicken stock 2 sprigs lemon thyme …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted scallops 150g/5oz girolle mushrooms, brushed clean 100ml/4fl oz malt vinegar 4 tbsp olive oil 1 fresh corn cob, kernels only 3 spring onions, chopped 6 fat king scallops salt and …
By Matt Tebbutt From Saturday Kitchen Ingredients 400ml/14fl oz milk 300g/10½oz undyed smoked haddock 25g/1oz butter 1 onion, diced 1 potato, peeled and diced 50ml/2fl oz dry vermouth 250ml/9fl oz fish stock 100ml/3½fl oz double cream 2 tbsp vegetable oil 6 queen or medium-sized scallops, …
