By Matt Tebbutt From Saturday Kitchen Ingredients For the chilled courgette soup 2 tbsp vegetable oil 1 onion, sliced ½ fennel bulb, chopped 2 garlic cloves, chopped 4 large courgettes, chopped 500ml/18fl oz chicken stock 30ml/1fl oz double cream 25g/1oz Parmesan, grated salt and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the socca bread 200g/7oz chickpea or gram flour 80ml/2¾fl oz olive oil, plus 2 tbsp for frying large pinch sea salt For the olive and tomato topping handful black olives, chopped …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chilli sauce 5 red chillies, chopped 1 nob of ginger, finely chopped or grated 5 garlic cloves, chopped 150g/5½oz palm sugar 150ml/5fl oz rice wine vinegar 2 lime leaves 2 limes, juice only For the …
By Rick Stein From Saturday Kitchen Ingredients For the harissa 1 roasted red pepper, from a jar in oil 1 tsp tomato purée 1 tsp ground coriander pinch saffron strands 2 medium hot red chillies, stalks removed and roughly chopped ¼ …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sautéed squid with salmorejo 5 tbsp olive oil, plus extra to serve 1 garlic clove, smashed, plus 2 whole garlic cloves few sprigs fresh thyme 2 tbsp panko breadcrumbs 600g/1lb 5oz ripe tomatoes 100g/3½oz …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chickpea purée 1 x 400g/14oz tin chickpeas, drained, handful reserved for garnish 3 garlic cloves, minced dash olive oil For the spiced spinach 1 brown onion, thinly sliced 1 tsp ground coriander …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chilli squid 1 tbsp extra virgin olive oil 1 small–medium squid, cleaned and very finely sliced 1 lemon, juice and zest 1 red chilli, finely chopped 1 garlic clove, crushed ½ x …
By Matt Tebbutt From Saturday Kitchen Ingredients For the salmon and scallop tartare 200g/7oz sushi-grade salmon, skin removed, pin-boned and finely chopped 4 sushi-grade scallops, finely chopped salt and freshly ground black pepper For the citrus dressing 1 lime, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the cooking stock 1 tbsp olive oil 2 banana shallots, roughly chopped 2 celery sticks, roughly chopped 100g/3½oz prawn shells 250g/9oz salmon skin and scraps 1 tbsp miso paste 500ml/18fl oz fish stock salt For the stuffed baby squid …
By Pamela Brunton From Saturday Kitchen Ingredients For the mushroom broth 1kg/2lb 4oz chestnut mushrooms, very thinly sliced on a mandolin 3 tsp salt 500ml/18fl oz good quality brown chicken stock For the grilled squid with mushrooms and chicken …
