By Gregory Marchand From Saturday Kitchen Ingredients For the chicken 1 free-range chicken olive oil, for frying 125g/4½oz soft unsalted butter 45g/1½oz chestnuts, cooked and chopped 5g/⅛oz chopped truffle (optional) 50g/1¾oz Parmesan, grated 1 medium egg white 125g/4½oz brioche crumbs 25g/1oz shallots and garlic confit 1 lemon, zest …
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 Emily Scott From Saturday Kitchen Ingredients 1kg/2lb 4oz mussels, preferably Cornish, scrubbed and debearded 3 tbsp olive oil 6 rashers smoked bacon, cut into lardons 200ml/7fl oz Cornish cider 1 shallot, peeled and halved 1 bay leaf 1 small bunch thyme 4 peppercorns …
By Tom Booton From Saturday Kitchen Ingredients For the lamb 1 lamb breast (belly), boneless, about 750g/1lb 10oz 1kg/2lb 4oz lamb mince 2 garlic cloves, finely grated 5g ground mace 2 banana shallots, peeled and finely diced 15g/½oz fresh rosemary, finely chopped 100ml/3½fl oz double …
By Glynn Purnell From Saturday Kitchen Ingredients 300g/10½oz salted butter 6 wild garlic leaves, plus wild garlic flowers to garnish 12 asparagus spears 1 tbsp vegetable oil 4 x 125g/4½oz hake fillets, skin on 200g/7oz potted shrimp ½ cucumber, peeled and diced 150g/5½oz baby capers ½ lemon, juice …
By Anna Haugh From Saturday Kitchen Ingredients For the wild garlic pappardelle 1–2 handfuls wild garlic 150g/5½oz ‘00’ flour, plus extra for dusting 10g/⅓oz cornflour pinch salt 1 free-range egg 10g/⅓oz olive oil 30–50g/1–1¾oz water, depending on the moisture of the wild garlic …
By Tom Booton From Saturday Kitchen Ingredients For the pork cheeks dash olive oil 4 pork cheeks, excess fat removed 1 carrot, roughly chopped 1 celery stick, roughly chopped 1 garlic clove 1 banana shallot, cut in half 500ml/18fl oz beef stock 1 bouquet garni 50g/1¾oz butter For …
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised mushrooms 2 dried ancho or chipotle chillies 2 Portobello mushrooms dash olive oil 1 tsp cumin seeds 1 tsp dried oregano 3 garlic cloves, finely chopped 1 red pepper, finely chopped 2 tbsp tomato purée …
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 Matt Tebbutt From Saturday Kitchen Ingredients For the stew 1 wild rabbit, jointed 1 lime, juice only 1 knob fresh root ginger, peeled and chopped 1 tbsp chilli flakes 1 tsp crushed coriander seeds 1 tsp crushed cumin seeds ½ tsp …
Treat your favourite friends to this all-time great James Martin beef Wellington: a top-quality cut of beef wrapped in deliciousness By James Martin From James Martin recipes Ingredients 1 tsp olive oil 1 x 1kg/2lb …
