By Niklas Ekstedt From Saturday Kitchen Ingredients For the mousse 500ml/18fl oz double cream 170ml/6fl oz full-fat milk 3g dried sweet woodruff 2 tonka beans, to taste 90g/3¼oz caster sugar 50g/1¾oz free-range egg yolks 5g cornflour For the oat crumble 150g/5½oz …
By Helena Puolakka From Saturday Kitchen Ingredients For the kefir sorrel sauce 1 tbsp Dijon mustard 1 tsp honey ½ lemon, juice and zest 100g/3½oz sorrel 200ml/7fl oz rapeseed oil 25ml/1fl oz white wine vinegar 250ml/9fl oz kefir salt, to taste For …
Olia’s borscht is perfect for using up any leftover poultry. If you don’t fancy duck, chicken would work just as well. By Olia Hercules From Saturday Kitchen Ingredients For the broth 2 duck carcasses (preferably …
Preparation time 10 mins Cooking time 10 mins Serves 8 (1 fillet pp) Sorrel is a tart, slightly sour spring herb. You can substitute watercress or arugula, if you’d like. The bread helps thicken the …
Preparation timeless than 30 mins Cooking time30 mins to 1 hour ServesServes 4 Turbot makes a luxurious dinner party centrepiece for a special occasion. This hollandaise-style sauce is the perfect accompaniment. By Rick Stein From …
Preparation time less than 30 mins cooking time 30 mins to 1 hour Serves Serves 6 Sorrel has a sharp, crisp taste and is delicious with spinach. The base for the sauce can be made …
Preparation time less than 30 mins Cooking time 1 to 2 hours Serves Serves 4 A warming stew of rabbit cooked in red wine, with added flavours of chorizo, sorrel and manchego cheese.Ask the butcher …
Ingredients 1 lemon sole, filleted salt and freshly ground black pepper 75g/3oz butter 8 baby onions, peeled 1 shallot, finely chopped 1 sprig thyme, leaves only 75ml/3fl oz white wine 110ml/4fl oz fish stock 75ml/3fl …
