Tantalizing crispy fried chicken smothered in a luscious and savory three cup sauce. While the claypot presentation adds a touch of flair, it is not a mandatory component for this delectable dish. By Tong Chee Hwee …
By Pru Leith From Saturday Kitchen Ingredients For the kale, chilli, burrata and tapenade on sourdough large handful roughly chopped curly kale leaves ½ red chilli, finely chopped 1 garlic clove, crushed extra virgin olive oil 2 slices sourdough bread 2 tsp black …
By Matt Tebbutt From Saturday Kitchen Ingredients Method To make the base, place the biscuits and melted butter in a food processor and blend to crumbs. Set aside until ready to serve. Meanwhile, to make …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 baked potato Method To make the currywurst potato, preheat a grill to medium and place the sliced hotdog on a grill tray. Grill, turning frequently, for 4–5 minutes …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sardine tart 2 tbsp butter 1 fennel bulb, thinly sliced small pack puff pastry, rolled and cut into a 9cm/3½in round 1 tsp anchovy paste or gentleman’s relish 1 tbsp …
Preparation time less than 30 mins cooking time 30 mins to 1 hour Serves Serves 6 A lovely fish pie is always a great dish to make ahead and serve for a big family gathering …
Italian cheeses are the star of this vegetarian pizza recipe. The recipe makes between six and eight pizzas, depending on how large you make them. Ingredients For the pizza base 800g/1¾lb ’00’ flour 200g/7oz semolina …
Treat yourself to a nibbles masterclass with James Martin’s three ideas for using puff pastry – perfect for Christmas party canapés. Ingredients For the anchovy palmiers 2 tbsp gentlemen’s relish 2 tsp double cream 275g/9¾oz …
