Jubilee biscuit cake
By Paul A Young From Saturday Kitchen Ingredients For the dark chocolate layer 100g/3½oz unsalted butter, softened 50g/1¾oz unrefined caster sugar 50g/1¾oz golden syrup…
Roasted partridge with seasonal vegetables
By Anna Haugh From Saturday Kitchen Ingredients For the noisette potatoes 1 large Maris Piper or King Edward potato, peeled and balled using…
Saturday Kitchen Recipes 04 Jun 2022
Roasted partridge ● Jubilee biscuit cake ● Rack of lamb ● Sole brown shrimps and sparkling wine sauce ● ‘Street…
‘Street food’ fried chicken, raisin chutney and coronation sauce
By Matt Tebbutt From Saturday Kitchen Ingredients Method To make the fried chicken, preheat the oven to 200C/180C Fan/Gas 6.…
Sole with broad beans, brown shrimps and sparkling wine sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the sole, broad beans and shrimps 100g/3½oz small broad beans plain flour, to…
Rack of lamb with ragout of summer vegetables and mint hollandaise
By Matt Tebbutt From Saturday Kitchen Ingredients For the rack of lamb 2 tbsp olive oil 1 x 8-bone rack of…
Picanha steak with barbecue sauce and fried pickles
By Matt Tebbutt From Saturday Kitchen Ingredients For the picanha steak 3 tbsp paprika 2 tbsp onion powder 2 tbsp garlic powder 1 tbsp dried oregano…
Thai pork krapow
By Matt Tebbutt From Saturday Kitchen Ingredients 4 bird’s-eye chillis pinch salt 8 garlic cloves, thinly sliced 3 tsp dark soy sauce 3…
Goats’ cheese mousse tarts with rhubarb chutney and sour rhubarb sorbet
By Matt Tebbutt From Saturday Kitchen Ingredients To make the candied rhubarb 1 stick pink rhubarb, very thinly sliced 8cm…
Scallop ceviche with peas, radishes and smoked roe
By Bryn WIlliams From Saturday Kitchen Ingredients For the scallops 3 large sushi-grade cleaned and shucked scallops, from a good-quality fishmonger, roes…