By Ollie Dabbous From Saturday Kitchen Ingredients For the pickled beetroot 300ml/10fl oz white wine vinegar 200g/7oz caster sugar 20g/¾oz salt 3 star anise 5 medium–large red beetroot, topped and tailed For the tart cases 5 sheets round pate a bric pastry …
By Carmen O’Neal From Saturday Kitchen Ingredients 250ml/9fl oz Italian bitter apéritif 250ml/9fl oz cider 200ml/7fl oz cranberry juice 50ml/2fl oz pomegranate juice 1 litre/1¾ pints Prosecco ice Method Pour the apéritif, cider, cranberry and pomegranate juice into …
By Gennaro Contaldo From Saturday Kitchen Ingredients For the sauce extra virgin olive oil, plus extra to serve 2 garlic cloves, sliced 1 small red chilli, finely chopped (optional) 1 anchovy fillet 20 ripe cherry tomatoes, halved handful fresh basil, plus extra …
By Nathan Outlaw From Saturday Kitchen Ingredients For the plaice 1 whole plaice (about 700g–1kg/1lb 9oz–2lb 4oz), filleted and trimmed good drizzle olive oil 1 lemon, zest and juice 1 tsp chopped fresh thyme leaves salt and freshly ground black pepper For the …
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 Shivi Ramoutar From Saturday Kitchen Ingredients For the cheat’s salt fish 250g/9oz white fish (cod works really well) coarse sea salt For the ‘zing ting’ aioli ½ thumb-sized piece of fresh root ginger, peeled and roughly chopped 2 tbsp tamarind paste …
By Tommy Banks From Saturday Kitchen Ingredients For the baked scallops 2 extra-large hand dived scallops, prepared by your fishmonger 1 clean scallop shell, opened 20g/¾oz unsalted butter 20g/¾oz apple juice flaked sea salt For the pickled crown prince 200g/7oz …
By Matt Tebbutt From Saturday Kitchen Ingredients For the spiced lamb 2 garlic cloves, crushed 1 fresh thyme sprig, leaves picked 1 tsp white peppercorns 3 salted anchovy fillets, finely chopped 1 tbsp soft brown sugar 1 bay leaf, crushed 1 tbsp hot smoked paprika …
By Glynn Purnell From Saturday Kitchen Ingredients 1 tbsp olive oil, for frying 300g/10½oz smoked pancetta, cut into cubes 12 baby onions 3 salsify, peeled and cut into cubes 325ml/11fl oz port 500ml/18fl oz red wine 1 tbsp caster sugar 1 tbsp redcurrant jelly 8 venison loin …
Preparation time 30 minutes Cooking time 45 minutes Serves 4 as starter or 2 as main course This recipe can be adapted to any vegetables that are in season, and in summer you can use …
Preparation time less than 30 mins Cooking time less than 10 mins Serves Serves 2-3 Dietary Vegetarian This is a fresher, brighter alternative to the classic Christmas coleslaw. Crunchy red cabbage, fennel, apple and …
Preparation time less than 30 mins cooking time 30 mins to 1 hour Serves Serves 8 The delicious dessert is the perfect combination of tart and crumble filled to the brim with juicy apples and …
Cucumber wrapped parcels of salmon and soft cheese makes an elegant starter that can be made up to a day in advance. Ingredients For the smoked salmon vegetable oil, for greasing 1 cucumber, peeled and …
Delight your guests with a cinnamon twist on the usual dainty madeleine, served with aniseed flavoured caramel. Equipment: You will need a madeleine tin. Ingredients For the cinnamon madeleines 225g/8oz butter, plus extra for greasing …
