By Paul Ainsworth From Saturday Kitchen Ingredients For the butter sauce 100g/3½oz cockles, scrubbed 100g/3½oz mussels, scrubbed and debearded 100g/3½oz clams, scrubbed and debearded 300ml/10fl oz sparkling wine or Champagne 2 tsp extra virgin olive oil 1 large banana shallot, peeled and finely …
By Nathan Outlaw From Saturday Kitchen Ingredients For the mackerel 4 mackerel fillets (about 400g/14oz each), butterflied, scales removed and pin-boned 2 garlic cloves, finely chopped 2 tbsp chopped fresh thyme 2 tbsp olive oil sea salt and freshly ground black pepper For …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted garlic with cream 1 head garlic 250ml/9fl oz double cream 1 tsp chopped fresh thyme 1 bay leaf 100g/3½oz Parmesan, grated, plus extra to serve 100g/3½oz gruyère, grated For the deep-fried …
By James Knappett From Saturday Kitchen Ingredients For the pickle 200g/7oz rice wine vinegar 200g/7oz white caster sugar 5g/¼oz salt 3 long red chillies, thinly sliced For the pilaf 3 tbsp unsalted butter 1 banana shallot (or 1 small onion), finely chopped 280g/10oz long …
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients For the roast cauliflower 1 small cauliflower, about 600g/1lb 5oz 1 tsp ground turmeric 1 tsp unsalted butter, melted 1 tbsp olive oil 1 garlic clove, finely grated 1 tsp fresh root ginger, grated good pinch saffron threads …
By Angela Hartnett From Saturday Kitchen Ingredients For the roast potatoes 2 tbsp olive oil, plus extra for drizzling 1 onion, thinly sliced 1 head fennel, thinly sliced 1 tsp fennel seeds, crushed 500g/1lb 2oz waxy potatoes, such as Pink Fir …
By Matt Tebbutt From Saturday Kitchen Ingredients For the whole roast sea bass 500g/1lb 2oz potatoes, peeled 6 garlic cloves, peeled 1 whole sea bass (at least 1kg/2lb 4oz), patted dry and scored on both sides 1 bunch lemon thyme, ½ picked …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 head garlic drizzle olive oil 300g/10½oz ready-made puff pastry sheet 100g/3½oz baby spinach 1 whole Baron Bigod (or camembert), approx. 250g/9oz 1 tbsp chopped thyme leaves 2 free-range eggs, 1 whole and 1 egg yolk, beaten To serve …
By Matt Tebbutt From Saturday Kitchen Ingredients For the frozen Greek yoghurt 500g/1lb 2oz Greek yoghurt 50g/1¾oz caster sugar 1 lemon, juice only 6 finely sliced mint leaves, blanched and dipped in cold water For the whole roasted baby pineapple 1 …
Roasting celeriac whole gives a crunchy skin and a soft buttery centre. By Niklas Ekstedt From Saturday Kitchen Ingredients 1 celeriac, scrubbed 2 tbsp unsalted butter ½ tbsp salt 2 juniper berries 250ml/9fl oz white wine vinegar 250g/9oz sugar 2 pink or yellow beetroots, …
By Tristan Welch From Saturday Kitchen Ingredients 3 tbsp butter 1.5kg/3lb 5oz –2kg/4lb 8oz whole plaice large bunch fresh thyme 2 tbsp capers 300g/10½oz celeriac , halved, peeled and sliced 1 garlic clove, crushed 2 red apples, such as Braeburn or gala, halved, core removed and …
Preparation timeless than 30 mins Cooking time10 to 30 mins ServesServes 4 This is a nice, simple, inexpensive coconut masala made with whole eggs that are quickly fried before being finished off in the curry. …
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 4-6 Cooking a whole fish looks so impressive and the warmed salsa has a lovely zingy citrus flavour. Mary Berry recipes …
Preparation time overnight Cooking time 1 to 2 hours Serves Serves 12 There are three whole lemons used in the cake, icing and decoration so the flavour is incredibly intense and delicious. Equipment and preparation: …
Preparation time overnight Cooking time 1 to 2 hours Serves Makes 1 20cm/8in cake A whole orange is boiled and puréed to make a rich marmalade-y cake which is lightly spiced and decorated with curls …
