By Matt Tebbutt From Saturday Kitchen Ingredients For the confit garlic 2 heads garlic, broken into cloves and peeled olive oil, to cover 2 sprigs thyme 1 bay leaf For the roasted monkfish 1 monkfish fillet 6 …
By Niklas Ekstedt From Saturday Kitchen Ingredients For the flatbreads 750ml/26fl oz full-fat milk 150g/5½oz butter 70g/2½oz honey 25g/1oz fresh yeast 500g/1lb 2oz rye flour 500g/1lb 2oz plain flour For the asparagus and cod 6 green asparagus, trimmed, peeled and halved 2 x …
By Matt Tebbutt From Saturday Kitchen Ingredients For the truffle sauce 50g/1¾oz unsalted butter 2 banana shallots, peeled and diced 1 garlic clove, peeled and minced 1 tsp chopped fresh thyme 1 bay leaf 50g/1¾oz dried morels, soaked 50g/1¾oz dried ceps, soaked …
By Paul Ainsworth From Saturday Kitchen Ingredients For the truffle Madeira mayonnaise 500ml/18fl oz beef stock 200ml/7fl oz Madeira 100ml/3½fl oz port 2 large free-range egg yolks 1 tbsp Dijon mustard 1 tbsp sherry vinegar 400ml/14fl oz rapeseed oil 50g/1¾oz truffle paste salt and freshly …
By Ben Tish From Saturday Kitchen Ingredients 400g/14oz ziti pasta (or rigatoni) extra virgin olive oil 30g/1oz butter, plus extra for buttering the dish 60g/2¼oz plain flour 800ml/1½ pint hot full-fat milk 4 bay leaves 70g/2½oz parmesan, grated 70g/2½oz fontina, grated glug truffle oil 130g/4½oz wild mushrooms, …
By Matt Tebbutt From Saturday Kitchen Ingredients 35g/1¼oz unsalted butter 15g/½oz plain flour 225ml/8fl oz full-fat milk 2½ tbsp olive oil 200g/7oz porcini mushrooms, thinly sliced 50ml/2fl oz double cream 2 slices Parma ham, roughly chopped 100g/3½oz mixed wild mushrooms, roughly chopped 1 garlic clove, finely …
By Glynn Purnell From Saturday Kitchen Ingredients For the cauliflower beignets 50g/1¾oz self-raising flour 250ml/9fl oz sparkling water 50g/1¾oz cornflour 1 cauliflower, cut into small florets salt and freshly ground black pepper For the truffle macaroni 40g/1½oz butter, cut into …
By Matt Tebbutt From Saturday Kitchen Ingredients 100g/3½oz strong soft goats’ cheese, such as Ragstone 1 tbsp mascarpone 2 sprigs thyme, leaves picked 50g/1¾oz almonds, toasted vegetable oil, for deep-frying 100g/3½oz 00 flour 50g/1¾oz semolina 200ml/7fl oz whole milk 4 small courgettes, with …
By Tom Aikens From Saturday Kitchen Ingredients For the pizza dough 200ml/7fl oz lukewarm water 450g/1lb strong white flour 2g fast-action dried yeast 15g/½oz salt For the onion Lyonnaise 50ml/2fl oz olive oil 20g/¾oz butter 300g/10½oz baby onions, thinly sliced 3 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the kidneys 1 whole veal or beef kidney in suet, cleaned and fat trimmed 1 tbsp vegetable oil 3 garlic cloves 1 bay leaf 2 thyme sprigs 50g/1¾oz butter 1 tbsp Armagnac brandy 2 tbsp dark veal or beef stock …
By Andi Oliver From Saturday Kitchen Ingredients For the caramelised artichokes and purée 1kg/2lb 4oz Jerusalem artichokes, peeled and chopped into 1in/2cm pieces 25g/1oz butter salt and freshly ground black pepper For the Jerusalem artichoke crisps vegetable oil, for deep-frying …
By Paul A Young From Saturday Kitchen Ingredients For the crumpled chocolate bowl 500g/1lb 2oz dark chocolate (60% cocoa solids or more), broken into pieces edible metallic red shimmer powder For the sea salted caramel 50g/1¾oz unsalted butter 50g/1¾oz unrefined …
A fine cut of beef marinated in herbs and served with creamy mash, cabbage and a rich beef sauce. By Fernando Stovell From Saturday Kitchen Ingredients For the beef 4 x 180–200g/6–7oz pieces beef fillet, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sirloin steak dash oil 2 x 800g/1lb 12oz sirloin steak on the bone 1 head garlic, broken into cloves and peeled 1 bunch thyme, leaves and stalks 50ml/2fl oz Madeira 30g/1oz unsalted butter salt and …
By Michel Roux Jr. From Saturday Kitchen Ingredients 6 chicken wings 125ml/4fl oz dry white wine 1 thyme sprig 6 button mushrooms 1 litre/1¾ pints white chicken stock 4 tbsp crème fraîche 200ml/7fl oz double cream 250g/9oz cooked floury potatoes 2 free-range eggs 1 tbsp butter 100g/3½oz camembert, cut …
Preparation time overnight Cooking time 10 to 30 mins Serves Serves 2 Dietary Vegetarian By Matt Tebbutt From Saturday Kitchen Ingredients 125g/4½oz Parmesan (or alternative vegetarian hard cheese), grated 450g/1lb ricotta cheese, drained 12.5g jar black truffle, finely chopped white truffle oil, for …
