By Matt Tebbutt From Saturday Kitchen Ingredients 1 x 12cm/5in shop-bought pasty tart case or homemade, blind-baked tart case 600g/21oz fresh gooseberries 150ml/5fl oz sweet dessert wine 125g/4½oz caster sugar 1 vanilla pod, halved 1 cinnamon stick 1 orange, pared zest and …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 smoked haddock fillets 1.5 litres/2¾ pints whole milk 1 bunch fresh dill, chopped 60g/2¼oz unsalted butter 50g/1¾oz strong cheddar, grated 1 tbsp crème fraîche or double cream 3 free-range eggs, separated 1 ready-made 22cm/8½in round shortcrust pastry case …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the nectarine puff tart 3 large ripe nectarines, thinly sliced ( or peaches or bananas) 3 tbsp runny honey (or maple syrup or sugar) generous dash dark rum (or amaretto) large pinch …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 x 320g/11½oz ready rolled puff pastry 4 tbsp green pesto (or red pesto) ¼ courgette, sliced ¼ red pepper, sliced ¼ yellow pepper, sliced ¼ green pepper, sliced 1 jar asparagus 1 jar artichoke hearts 2 tbsp olive oil …
By Matt Tebbutt From Saturday Kitchen Ingredients For the rhubarb tart 225g/8oz butter 280g/10oz caster sugar, plus extra for decorating 60g/2¼oz ground almonds, plus extra for decorating 150g/5½oz ground pistachios, plus extra for decorating 4 free-range eggs, beaten 40g/1½oz plain flour …