A classic Guyanese beef delicacy, this dish is a time-honored tradition that requires several days to prepare. It is typically served during Christmas and other special occasions. By Sophie Michell From Saturday Kitchen Ingredients For the …
By Max La Manna From Saturday Kitchen Ingredients 30 new potatoes 1 tbsp extra-virgin olive oil 2 tbsp vegan butter, softened generous pinch salt ¼ tsp cracked black pepper 2 garlic cloves, crushed For the pickled red onion ½ red onion, thinly sliced 2 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the herb crust 40g/1½oz Parmesan, grated 80g/3oz fine breadcrumbs 60g/2¼oz unsalted butter, softened 25g/1oz mixed fresh parsley, tarragon and dill For the halibut 2 x 200g/7oz halibut fillets, off the bone, skin removed 1 …
By Shauna Froydenlund From Saturday Kitchen Ingredients For the spiced rum pain perdu 40ml/1¾fl oz double cream 240ml/8¾fl oz full-fat milk 4 free-range eggs 50ml/2fl oz dark rum 1 vanilla pod, scraped (reserve the pod for the pear below) 1 brioche loaf, crusts …
By Jason Atherton From Saturday Kitchen Ingredients For the garlic mash 1 garlic bulb, top cut off to expose the cloves olive oil, to drizzle 300g/10½oz potatoes, peeled and cubed 50ml/2fl oz double cream salt and freshly ground black pepper For …
