Stuffed turkey with a difference – served with a festive-spiced bread sauce By Hasan Semay From Saturday Kitchen Ingredients For the turkey brine 130g/4¾oz caster sugar 100g/3½oz salt For the stuffed turkey breast 1 turkey breast (around 1–1.5kg/2lb 4oz–3lb 5oz), …
By Gregory Marchand From Saturday Kitchen Ingredients For the chicken 1 free-range chicken olive oil, for frying 125g/4½oz soft unsalted butter 45g/1½oz chestnuts, cooked and chopped 5g/⅛oz chopped truffle (optional) 50g/1¾oz Parmesan, grated 1 medium egg white 125g/4½oz brioche crumbs 25g/1oz shallots and garlic confit 1 lemon, zest …
By Richard Bainbridge From Saturday Kitchen Ingredients For the stuffed confit duck 100g/3½oz sea salt 50g/1¾oz honey 2 tbsp dried seaweed powder 2 duck legs 1 star anise 1 tbsp fennel seeds 1 tbsp black peppercorns vegetable oil or duck fat, to cover (about 1–1.5 litres/1¾ …
By Georgina Hayden From Saturday Kitchen Ingredients For the baby aubergines 6 tbsp olive oil, plus extra for the stuffing 5 garlic cloves, 2 finely sliced and 3 left whole 1 red chilli, seeds removed and finely sliced 1 red pepper, …
By Anna Haugh From Saturday Kitchen Ingredients For the potatoes 2 potatoes, peeled 2 tbsp olive oil pinch garlic powder pinch onion powder For the stuffed chicken 200g/7oz sausagemeat 1 large sprig parsley, finely chopped 50g/1¾oz hazelnuts, roughly chopped 4 skinless chicken breasts, sliced horizontally to …
By Anna Haugh From Saturday Kitchen Ingredients For the stuffed chicken wings 10 large double-bone chicken wings 1 brown onion, roughly chopped 3 garlic cloves, roughly chopped 2 carrots, peeled and roughly chopped 2 thyme sprigs 1 litre/1¾ pints chicken stock salt and freshly …
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised lamb ½ lamb shoulder 1 onion, peeled and quartered 1 head garlic, halved 2 bay leaves 2 sprigs rosemary For the potato torte 500g/1lb 2oz potatoes, peeled and sliced very thinly …
By Matt Tebbutt From Saturday Kitchen Ingredients For the stuffed aubergines 2 small aubergines dash olive oil 1 banana shallot, finely chopped 1 garlic clove, finely chopped ½ courgette, finely chopped 5 green beans, sliced 1 red pepper, finely chopped salt, to season …
By Matt Tebbutt From Saturday Kitchen Ingredients For the stuffed and roasted guinea fowl 4 tbsp olive oil 2 shallots, finely chopped 2 garlic cloves, finely chopped 1 handful chestnut mushrooms, finely chopped 1 tsp chopped fresh thyme leaves 100g/3½oz baby spinach 12 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta and filling 30 large conchiglioni pasta shells 2 tbsp olive oil, plus extra for drizzling 2 shallots, diced ½ fennel bulb, diced 40g/1½oz Parmesan, grated 100g/3½oz ricotta 1 tbsp chopped fresh oregano For the …
By Olia Hercules From Saturday Kitchen Ingredients For the stuffed peppers 70g/2½oz brown or white rice 2 tbsp butter splash olive oil 1 onion, finely chopped 1 large carrot, peeled and finely chopped 2 celery sticks, finely chopped 100g/3½oz sweetcorn kernels or peas 1 green apple, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the stuffed tomatoes 2 tbsp bulgur wheat, toasted 1 small red pepper, left whole 1 garlic clove, peeled and left whole 2 tbsp olive oil 225g/8oz tuna flakes from a tin 1 preserved lemon, …
Slow roasting a huge joint of pork gives you time to get on with other things while this feast prepares itself – crispy crackling, tender pork and creamy potatoes. By James Martin James Martin …
