Fideos con caballa with beetroot, orange and goats’ cheese salad
By Jose Pizarro From Saturday Kitchen Ingredients For the fideos con caballa 2 bay leaves 4 mackerel fillets, cleaned and pin-boned with head and…
Cauliflower mousse with apple compote, pickles and parsnip crisps
By Ruth Hansom From Saturday Kitchen Ingredients For the apple compote 2 green apples, peeled and julienned 1½ tbsp cider vinegar 1½ tsp caster…
Roast chicken with miso mushrooms and garlic mayonnaise
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast chicken 30g/1oz butter 1 rosemary sprig, chopped 1 small free-range chicken or poussin 3 banana shallots,…
Grilled salmon with aubergine purée and gnocchi
By Matt Tebbutt From Saturday Kitchen Ingredients For the aubergine purée 2 aubergines 2 tbsp olive oil salt For the gnocchi 400g/14oz mashed…
Spiced hake with artichoke cream and Brussels sprouts
By Matt Tebbutt From Saturday Kitchen Ingredients For the spiced hake 1 tsp mild curry powder mixed with 1 tsp salt 2x200g/7oz hake fillets…
Saturday Kitchen Recipes 30 Nov 2019
Pumpkin soup, ricotta dumplings ● Stuffed Brie, smoked eel ● Roasted ray, brown shrimps ● Steamed pork and prawn dumplings…
Steamed pork and prawn dumplings
By Matt Tebbutt From Saturday Kitchen Ingredients For the stock 250ml/9fl oz chicken stock prawn shells (see below) ginger and garlic peel (see below)…
Roasted ray with brown shrimps, confit fennel and pickled chicory
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled red chicory 150ml/5fl oz red wine vinegar large pinch caster sugar 1…
Stuffed Brie, smoked eel and Jerusalem artichokes
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp vegetable oil, plus more for deep-frying 4 fresh ceps, diced 1 tbsp…
Lobster and pork head bon bons
By Ellis Barrie From Saturday Kitchen Ingredients For the pork head bon bon 1 tbsp olive oil 1 shallot, brunoised (or finely diced)…