By Matt Tebbutt From Saturday Kitchen Ingredients For the mushroom risotto 2 tbsp olive oil 1 onion, diced 2 garlic cloves, minced 1 tsp fresh thyme leaves 1 leek, diced 300g/10½oz wild mushrooms, including shiitake, roughly chopped 300g/10½oz arborio rice 1 Parmesan rind, plus 50g/1¾oz Parmesan, grated …
By Ching-He Huang From Saturday Kitchen Ingredients For the yuxiang sauce 100ml/ 3½fl oz cold vegetable stock 1 tbsp tamari or low sodium light soy sauce 1 tbsp Chinese black rice vinegar 1 tsp toasted sesame oil pinch caster sugar 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the broth 1 postcard-sized piece dried kombu 12 dried shiitake mushrooms 1 garlic clove, peeled and smashed 1 knob fresh ginger, peeled and finely chopped 4 tbsp soy sauce 4 tbsp mirin 2 …
By Gary O’Hanlon From Saturday Kitchen Ingredients For the croquettes 2 Maris Piper potatoes, baked with the skin on 4 tomatoes, skinned, deseeded and finely chopped 1 tbsp red onion, finely chopped 4 leaves of basil, thinly sliced 150g/5½oz plain flour …
By Ching-He Huang From Saturday Kitchen Ingredients For the sauce 1 star anise 150ml/5fl oz pomegranate juice ½ tsp sweet potato flour (available online) 1 tsp light, reduced-salt soy sauce ½ tsp Sichuan pepper For the seasoned flour 50g/1¾oz sweet potato …