Florence Greenberg’s honey cake
Matt Tebbutt makes Jewish cooking legend Florence Greenberg’s easy spiced honey cake on Saturday Kitchen By Matt Tebbutt From Saturday…
Mackerel ceviche on sourdough
By Matt Tebbutt From Saturday Kitchen Ingredients For the beetroot and horseradish 2 small cooked beetroot, grated 1–2 tbsp grated fresh horseradish root…
Croziflette baked pasta with blue cheese and croutons
By Matt Tebbutt From Saturday Kitchen Ingredients For the croziflette 50g/1¾oz unsalted butter 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely…
Seared salmon with sauce messine and broccoli
By Freddy Bird From Saturday Kitchen Ingredients 2 x 250g/9oz fillets salmon, skin-on 100g/3½oz salted butter 1–2 banana shallots, finely chopped 1 tbsp finely…
Braised artichokes
By Freddy Bird From Saturday Kitchen Ingredients 4 tbsp extra virgin olive oil, plus extra for serving 1 head garlic, peeled and smashed…
Saturday Kitchen Recipes 19 Sep 2020
Green chicken, coconut rice and peas ● Baked berry slump with coconut ice cream ● Cheesy polenta with boudin noir…
Langoustines with chargrilled pork belly and tomato dressing
By Matt Tebbutt From Saturday Kitchen Ingredients Method The day before you want to cook, place the pork belly skin-side…
Turbot with courgettes, watercress and sweet vinegar dressing
By Matt Tebbutt From Saturday Kitchen Ingredients 2 x 350g/12oz turbot steak on the bone, dark skin side removed 2 tbsp olive oil…
Cheesy polenta with boudin noir, cured duck egg yolk and caramelised apples
By Matt Tebbutt From Saturday Kitchen Ingredients For the cured duck egg 2 duck egg yolks 100ml/3½fl oz light soy sauce 50ml/2fl…
Baked berry slump with coconut ice cream
By Shivi Ramoutar From Saturday Kitchen Ingredients Method To make the quick coconut ice cream, pour all of the ingredients into…