By Matt Tebbutt From Saturday Kitchen Ingredients For the beef 100g/3½oz miso 2 tbsp mirin 2 tbsp sake ½ tbsp ground black pepper 2 garlic cloves, minced 1 tsp minced fresh root ginger ½ tsp sugar 500g/1lb 2oz thick-cut sirloin steak, cut into cubes …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted marinated beef 2 dried ancho chillies 1 tbsp chopped fresh oregano 2 tbsp olive oil 1 onion, sliced 4 garlic cloves, crushed 100ml/3½fl oz cider vinegar 3 limes, juice only 1 tomahawk steak or rib-eye …
By Anna Haugh From Saturday Kitchen Ingredients For the noisette potatoes 1 large Maris Piper or King Edward potato, peeled and balled using a melon baller 200g/7oz unsalted butter For the roasted partridge 2 prepared partridge, breasts removed and keep …
By Matt Tebbutt From Saturday Kitchen Ingredients For the rack of lamb 2 tbsp olive oil 1 x 8-bone rack of lamb, fat scored 1 sprig rosemary 2 garlic cloves, peeled and left whole 100g/3½oz unsalted butter 50ml/2fl oz Madeira wine salt …
By Ken Hom From Saturday Kitchen Ingredients 1½ tbsp groundnut or vegetable oil 3 tbsp spring onions, finely chopped 2 tbsp banana shallots, finely chopped 50g/1¾oz red pepper, diced 50g/1¾oz carrot, diced 100g/3½oz courgette, diced 50g/1¾oz green peas, thawed if frozen 1 tbsp …
By Omar Allibhoy From Saturday Kitchen Ingredients For the chicken supreme 1 tsp fennel seeds 1 tsp ground cumin pinch paprika pinch oregano 2 chicken supremes 2 tbsp extra virgin olive oil, plus extra for drizzling salt and freshly ground black pepper …
By Ben Tish From Saturday Kitchen Ingredients For the roast vegetables 150g/5½oz sea salt, plus extra for sprinkling 1 rosemary sprig 2 thyme sprigs 2 garlic cloves 40g/1½oz small candy beetroot, scrubbed and cut in half 40g/1½oz small beetroot, scrubbed and cut in half 40g/1½oz …
By Marcus Wareing From Saturday Kitchen Ingredients Method To make the dressing, preheat the oven to 210C/190C Fan/Gas 6½. Place the garlic in kitchen foil. Add the oil and thyme and season with salt and pepper. …
By Matt Tebbutt From Saturday Kitchen Ingredients For the batter 1 free-range egg white, beaten 150g/5½oz plain flour 50ml/2fl oz olive oil For the fried vegetables 2 salsify sticks, peeled and sliced 4 purple sprouting broccoli spears ½ red onion, separated into petals …
By Matt Tebbutt From Saturday Kitchen Ingredients For the queen scallops with winter vegetables 25g/1oz salted butter 4 oyster mushrooms, sliced ½ fennel bulb, cored and finely chopped 1 onion, diced 2 celery sticks, diced 1 leek, diced 300ml/10fl oz fish stock 8 queen scallops, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled vegetables 100ml/3½fl oz white vinegar 200g/7oz caster sugar 6g/⅛oz salt 4–5 black peppercorns 1 star anise 1 tsp fennel seeds 3 herring fillets, pin-boned 1 carrot, peeled and thinly sliced 1 baby fennel, thinly sliced …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tsp turmeric 1 tsp ground coriander ½ tsp allspice 1 tsp ground cumin 2 tbsp vegetable oil 4 tbsp tomato purée 1 large cinnamon stick 4 tomatoes, quartered 2 potatoes, peeled and diced 20g/¾oz green beans, trimmed 1 aubergine, …
By Tom Brown From Saturday Kitchen Ingredients For the pickled vegetables 50ml/2fl oz white wine vinegar 50ml/2fl oz white wine 30g/1oz caster sugar 2 spring carrots, peeled and thinly sliced 8 radishes, trimmed and quartered 1 banana shallot, peeled and cut into …
By Matt Tebbutt From Saturday Kitchen Ingredients For the poached turbot 400ml/14fl oz white wine 100ml/3½fl oz white wine vinegar 1 bay leaf ¼ tsp black peppercorns ½ tbsp roughly chopped fresh parsley stalks ½ tbsp roughly chopped fresh tarragon …
By Matt Tebbutt From Saturday Kitchen Ingredients 4 rashers streaky bacon, smoked or unsmoked 1 sprig rosemary 1 banana shallot, halved 1 small cauliflower, broken into florets, with leaves 4 Brussels sprouts, trimmed and halved ½ small squash, peeled, seeds removed …
By Ollie Dabbous From Saturday Kitchen Ingredients For the baked autumn vegetables 200g/7oz salted butter 2 garlic cloves, finely chopped 2.5cm/1in fresh horseradish, finely grated pinch fine sea salt pinch unrefined caster sugar 1 carrot, cleaned and roughly chopped 1 parsnip, roughly chopped ¼ celeriac, …
By Matt Tebbutt From Saturday Kitchen Ingredients Method To make the seasoning, preheat the oven to 220C/200C Fan/Gas 7, place the bonito flakes, soy and sugar in a saucepan and stir until the sugar has …
By Matt Tebbutt From Saturday Kitchen Ingredients For the dip 200g/7oz baby spinach 200g/7oz mayonnaise bunch fresh chives, snipped bunch fresh coriander, chopped 1 tsp Dijon mustard 200g/7oz crème fraîche chive flowers, to garnish To serve 4 tbsp olive oil …
