Salmon with sparkling wine and chive butter sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the cured cucumber 1 cucumber, thinly sliced 1 tbsp salt 1 tbsp sugar 1 lemon, juice…
Bean soup with tomato salsa, roasted corn and fried tortilla chips
By Matt Tebbutt From Saturday Kitchen Ingredients For the bean soup 1 tsp cumin seeds 1 tsp coriander seeds dash oil 1 red onion, diced…
Lemon sponge cake with confit vanilla lemons
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit vanilla lemons 2 lemons, thinly sliced 100g/3½oz caster sugar 1 vanilla pod For…
Ricotta and spinach gnudi
By Theo Randall From Saturday Kitchen Ingredients 400g/14oz ricotta 2 free-range eggs, beaten 50g/1¾oz ’00’ flour 350g/12oz cooked spinach (equivalent to 1kg/2lb 4oz uncooked spinach), excess water…
Crispy noodle omlette
By Donna Hay From Saturday Kitchen Ingredients 75g/2½oz dried rice noodles 1 garlic clove, crushed 1 tbsp finely grated ginger 1 tbsp grapeseed or vegetable oil…
Homemade pasta with tomato sauce
By Theo Randall From Saturday Kitchen Ingredients Method To make the pasta, place all the ingredients into a bowl or a…
Saturday Kitchen Recipes 10 Oct 2020
Roast scallops with artichoke soup ● Langoustines oxtail and Parmesan risotto ● Kale, squash and bacon pie ● Baked pasta…
Langoustines with braised oxtail and Parmesan risotto
By Jason Atherton From Saturday Kitchen Ingredients For the braised oxtail olive oil, for cooking 1 large oxtail, about 1.5kg/3lb 5oz, cut…
Roast scallops with artichoke soup
By Jason Atherton From Saturday Kitchen Ingredients For the artichoke soup squeeze lemon juice 1kg/2lb 4oz Jerusalem artichokes olive oil, for cooking 3 shallots,…
Calf’s liver with roasted onion purée and confit potato chips
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit fried chips 4 potatoes, peeled and thinly sliced on a mandoline…