By Matt Tebbutt From Saturday Kitchen Ingredients For the faggots 2 tbsp olive oil 2 onions, finely chopped 3 garlic cloves, chopped 1 tbsp chopped fresh thyme 500g/1lb 2oz mix minced pig’s liver, heart and lung 500g/1lb 2oz pork belly mince 12 sage leaves (6 chopped …
By Matt Tebbutt From Saturday Kitchen Ingredients For the duck 2 duck breasts, skin scored 1 garlic clove, roughly chopped 2 thyme sprigs, 1 with leaves picked and roughly chopped 1 tsp Dijon mustard 1 tsp runny honey 50ml/2fl oz Madeira salt …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sautéed lambs’ kidneys 25g/1oz butter 1 garlic clove, smashed 4 lambs’ kidneys 3 sage leaves 1 tsp balsamic vinegar 50ml/2fl oz Madeira salt and freshly ground black pepper For the wet polenta 1 litre/1¾ pints chicken …
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit turnips 500g/1lb 2oz turnips, peeled and thinly sliced on a mandolin 500g/1lb 2oz potatoes, peeled and thinly sliced on a mandolin 200ml/7fl oz olive oil, to cover 2 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the onion purée 150ml/5fl oz olive oil 2 onions, sliced 1 garlic clove, chopped few fresh thyme sprigs 1 bay leaf pinch salt For the pickled turnips 1 small turnip, peeled and thinly sliced 6 tbsp …
By Tom Aikens From Saturday Kitchen Ingredients For the confit turnips 75g/2½oz butter, diced 500g/1lb 2oz turnips, peeled and grated, then squeezed in a clean tea towel, juice reserved 2 tsp caster sugar 8g/¼oz salt large pinch finely crushed black pepper 1 bay …
Preparation time less than 30 mins Cooking time 1 to 2 hours Serves Serves 4 This recipe shows off some classic British ingredients in spectacular style with a heady combination of faggots and pungent cheese. …
