Lamb stew with polenta
By Angela Hartnett From Saturday Kitchen Ingredients For the lamb stew 2 lamb neck fillets, cut in half (leaving the fat on) dash oil…
Seabass with tomatoes and mussels (pesce affogato)
By Gennaro Contaldo From Saturday Kitchen Ingredients 160g/5¾oz linguine ⅔ tbsp extra virgin olive oil and extra for drizzling 2 garlic cloves, thinly sliced 1 tbsp…
Braised oxtail
By Joze Pizarro From Saturday Kitchen Ingredients For the braised oxtail 2 tbsp pork fat 1.5kg/3lb 5oz oxtail, cut into chunks 1 onion, finely chopped…
Rib of beef with cheesy crushed potatoes
By Matt Tebbutt From Saturday Kitchen Ingredients 6 Desiree (small new potato sized), peeled large rib of beef steak 2 tbsp olive oil, for…
Scallops with black pudding meatballs
By Matt Tebbutt From Saturday Kitchen Ingredients For the black pudding meatballs 1.5 litres/2½ pints pork or chicken stock 30g/1oz unsalted butter…
Mincemeat samosas
By Matt Tebbutt From Saturday Kitchen Ingredients 60g/2¼oz melted butter 1 pinch freshly grated nutmeg 1 pinch ground cinnamon 4 sheets filo pastry 400g/14oz mincemeat…
Duck ragú with fresh pappardelle
By Theo Randall From Saturday Kitchen Ingredients For the duck ragú 2 duck breasts, trimmed and cut into 1cm cubes (skin reserved) 1…
Warm red cabbage salad with pecans and blue cheese
By Jane Baxter From Saturday Kitchen Ingredients 75g/2½oz pecans pinch cayenne pepper 3 tbsp olive oil 3 tbsp balsamic vinegar, plus more if needed…
Venison Dartmouth pie
By Jane Baxter From Saturday Kitchen Ingredients For the pastry 250g/9oz self-raising flour 150g/5½oz shredded suet ½ tsp baking powder pinch English mustard powder pinch salt For…
Saturday Kitchen Recipes 12 Dec 2020
Venison Dartmouth pie ● Warm red cabbage salad ● Duck ragú ● Braised oxtail ● Mincemeat samosas ● Rib…