By Edd Kimber From Saturday Kitchen Ingredients For the pudding 100g/3½oz raisins 100g/3½oz sultanas 100g/3½oz currants 100g/3½oz soft, ready-to-eat prunes, diced 50g/1¾oz dried dates, diced 50g/1¾oz mixed peel 75ml/2½fl oz dark rum 1 large orange, juice and zest 1 Bramley apple, cored and grated 120g/4½oz …
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 Adam Byatt From Saturday Kitchen Ingredients For the steamed brill in fig leaves 4 large fig leaves 4 x 130g/1¾oz brill fillets salt and freshly ground black pepper For the beurre blanc 2 tomatoes (ideally outdoor-grown French tomatoes) 2 white onions, thinly …
By Matt Tebbutt From Saturday Kitchen Ingredients 4 red snapper fillets, pin-bones removed and skin lightly slashed on 2 fillets For the filling 1 green chilli, diced 2 tbsp chopped coriander stalks 6 raw king prawns, shells removed 1½ tbsp Thai fish …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sponge 175g/6oz salted butter, softened, plus extra for greasing 2 lemons, 1 cut into rings with peel left on and 1 zested and juiced 6 tbsp golden syrup 175g/6oz caster …
By Ching-He Huang From Saturday Kitchen Ingredients For the steamed sea bass 1 whole fresh sea bass, head to tail no longer than 30cm/12in, rinsed and patted dry pinch ground white pepper 2.5cm/1in fresh root ginger, peeled and sliced …
By Marcus Wareing From Saturday Kitchen Ingredients For the braised cabbage extra virgin olive oil, for braising 1 hispi or spring cabbage, outer leaves removed, washed, dried and cut lengthways into quarters 1 onion, thinly sliced 2 garlic cloves, crushed in …
By Olia Hercules From Saturday Kitchen Ingredients 200ml/7fl oz full-fat milk 80g/3oz caster sugar 1 x 7g packet fast action fried yeast 2 medium free-range eggs, lightly beaten 1 tsp vanilla extract 450g/1lb plain flour, plus extra for dusting 200g/7oz walnuts, toasted, plus …
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn dumplings 300g/10½oz prawns, half chopped, half minced 2 tbsp chives, chopped 1 thumb-sized piece ginger, peeled and minced 2 garlic cloves, minced pinch sugar 1 red chilli, diced 1–2 tbsp sesame oil 3 …
By Tom Parker Bowles From Saturday Kitchen Ingredients For the pork ribs 2 tbsp sunflower oil, for frying 1.6kg–2kg/3lb 8oz–4lb 8oz racks free-range pork ribs, cut into racks of 4 ribs each For the sauce 190ml/6¾fl oz Shaoxing rice wine …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast duck breast 1 tbsp olive oil 1 duck breast, skin scored 1 onion, thickly sliced 20g/¾oz butter 1 garlic clove, smashed few thyme sprigs 1 bay leaf 2 tbsp Madeira salt and freshly ground black pepper For …
By Ken Hom From Saturday Kitchen Ingredients For the fish 450g/1lb firm white fish fillets, such as cod or sole, skinned or a whole fish such as Dover sole or turbot 1 tsp coarse sea salt or plain salt 1½ tbsp finely shredded …
