By Matt Tebbutt From Saturday Kitchen Ingredients 2 lemon sole fillets, skinless few tarragon sprigs 2 bay leaves ¼ cucumber, thinly sliced into ribbons using a vegetable peeler 2 tbsp olive oil 30g/1oz unsalted butter 250g/9oz peeled brown shrimps 2 tbsp horseradish cream 2 tbsp …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sole, broad beans and shrimps 100g/3½oz small broad beans plain flour, to dust 1 whole Dover or lemon sole, skin and head removed, trimmed 2 tbsp olive oil 30g/1oz …
By Glynn Purnell From Saturday Kitchen Ingredients 300g/10½oz salted butter 6 wild garlic leaves, plus wild garlic flowers to garnish 12 asparagus spears 1 tbsp vegetable oil 4 x 125g/4½oz hake fillets, skin on 200g/7oz potted shrimp ½ cucumber, peeled and diced 150g/5½oz baby capers ½ lemon, juice …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled red chicory 150ml/5fl oz red wine vinegar large pinch caster sugar 1 small red chicory, cut into thin strips For the confit fennel olive oil, to cover 1 fennel bulb, …
By Tom Brown From Saturday Kitchen Ingredients For the crumpets 125g/4½oz bread flour ¼ tsp caster sugar 10g/1⁄3 oz fresh yeast or 7g sachet dried yeast ¼ tsp bicarbonate of soda 150ml/5fl oz tepid water butter, for greasing For the shrimps pinch cayenne …
By Glynn Purnell From Saturday Kitchen Ingredients For the spiced butter 225g/8oz salted butter ¼ tsp paprika ¼ tsp ground ginger ¼ tsp mild curry powder ¼ tsp ground masala spice For the parsley oil bunch flat leaf parsley 150ml/5fl …
By Glynn Purnell From Saturday Kitchen Ingredients For the steak 3 tbsp Thai fish sauce 1 tbsp dark soy sauce 2 tsp dark brown soft sugar 2 garlic cloves, crushed ¼ tsp ground coriander ¼ tsp ground black pepper 175g/6oz fillet steak groundnut oil, for cooking …
This simple recipe is a French classic made extra special with a brown shrimp sauce. Ingredients 3 tbsp plain flour 2 whole megrim sole, skinned and filleted 200g/7oz butter 2 shallots, finely diced 110g/4oz brown …
Salt cod croquettes are very popular in Spain where they are served as tapas. James Martin pairs them with squid and brown shrimp for a wonderful taste of the Mediterranean. Ingredients For the salt cod …
