[col type=”one-fourth”] Preparation time less than 30 mins [/col] [col type=”one-fourth”] Cooking time 10 to 30 mins [/col] [col type=”one-fourth”] Serves Serves 2 [/col] [col type=”one-fourth last”] [/col] By Matt Tebbutt From Saturday Kitchen[row] …
[col type=”three-fourth”] Fresh asparagus with soft-boiled egg is an early summer classic. Don’t miss the short season! Ingredients For the broth: 50g/2oz flat leaf parsley leaves, picked 50g/2oz butter 1 shallot, finely chopped 250g/9oz frozen …
[col type=”three-fourth”] Soft-shell crabs are surprisingly easy to cook at home because almost all the crab can be eaten saving lots of preparation time. Ingredients For the vodka and tonic soft shell crab 1 tbsp …
[col type=”three-fourth”] A deliciously simple pâté you can make in advance. If storing it overnight, cover the surface with a thin layer of melted butter when it’s in the pot. The dressing will keep for …
[col type=”three-fourth”] These soft, buttery rolls have a delicious spiced filling and a devilish boozy glaze that’s perfect for Christmas. Ingredients For the dough 625g/1lb 6oz strong white bread flour, plus extra for dusting 75g/2½oz …
Preparation time overnight Cooking time 30 mins to 1 hour Serves Serves 6 Take your watercress soup to new heights by topping it with croûtons and watercress oil, revealing pickled quails’ eggs and chopped apple …
