Gleneagles pâté
By Anna Haugh From Saturday Kitchen Ingredients For the Gleneagles pâté 350g/12oz smoked salmon, in long slices 100g/3½ oz unsalted butter, at room…
Mini Victoria sponge cakes
By Ravneet Gill From Saturday Kitchen Ingredients For the sponges 180g/6oz unsalted butter, softened 20ml/¾fl oz neutral oil 200g/7oz golden caster sugar 4 free-range eggs…
Saturday Kitchen Recipes 17 Sep 2022
Mini Victoria sponge cakes ● Gleneagles pâté ● Apple and blackberry crumble ● Chicken milanese ● Cheese and ham hock…
Peanut caramel bars
By Paul A Young From Saturday Kitchen Ingredients For the nougat base vegetable oil, for greasing 55g/2 oz dark chocolate (60% cocoa solids),…
Corned beef and cabbage
By Shivi Ramoutar From Saturday Kitchen Ingredients For the corned beef and cabbage 1 heaped tbsp butter (salted or unsalted) 2 tbsp vegetable…
Saddle of venison with ceps and boulangère potatoes
By Adam Byatt From Saturday Kitchen Ingredients For the boulangère potatoes 2 white onions, thinly sliced 20g/¾ oz butter 10 charlotte potatoes, sliced into…
Roasted monkfish with wild mushroom and truffle broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit garlic 2 heads garlic, broken into cloves and peeled olive…
Saturday Kitchen Recipes 10 Sep 2022
Corned beef and cabbage ● Saddle of venison ceps and boulangère potatoes ● Peanut caramel bars ● Roasted monkfish wild…
Saturday Kitchen Recipes 03 Sep 2022
Chickpeas and Swiss chard ● Cecamariti fritters ● Spaghettini all’assassina ● Rice pudding ● Easy vegetarian pho ● Moroccan…
Moroccan carrot
By Matt Tebbutt From Saturday Kitchen Ingredients 4 tbsp olive oil 2 garlic cloves, left whole and smashed ½ tsp paprika ½ tsp cumin ½…