Pumpkin soup with ricotta dumplings and smoked butter chestnuts
A creamy, savoury soup with the added texture of the dumplings and the rich, smoky flavour of chestnuts, creating a…
Christmas pudding with Douglas fir sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the Christmas pudding 250g/9oz sultanas 75g/2¾oz raisins 75g/2¾oz currants 75g/2¾oz candied citrus peel, chopped 1 Bramley apple, peeled…
Salmon ravioli with smoked salmon and a butter sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta 200g/7oz ‘00’ pasta flour 2 free-range eggs For the filling 200g/7oz salmon fillet, skin removed…
Roast guinea fowl, boudin blanc, black cabbage and chestnuts
By Matt Tebbutt From Saturday Kitchen Ingredients For the guinea fowl 1 guinea fowl crown 1 bunch thyme 1 head garlic 1 bay leaf splash madeira wine 20g/¾oz butter…
One-pot chicken with dates and caramelised lemon
By Alison Roman From Saturday Kitchen Ingredients For the one-pot chicken 1.8kg/4lb whole chicken or 1.25kg/2lb 12oz chicken thighs or legs, bone in and skin…
Saturday Kitchen Recipes 23 Nov 2019
Seafood gratin, caramelised apples ● Roast guinea fowl, boudin blanc ● Salmon ravioli ● One-pot chicken dates & lemon…
Seafood gratin with caramelised apples
By Rick Stein From Saturday Kitchen Ingredients 450ml/16fl oz fish stock (see tip) 400g/14oz white fish fillets (such as cod), skinned and cut into 2cm/¾in…
Saturday Kitchen Recipes 16 Nov 2019
Fried chicken with pumpkin ● Warm chocolate mousse ● Braised ox cheek ● Sausages with Yorkshire pudding ● Spelt-battered pollock…
Fried chicken with pumpkin and Brussels sprouts
By Marcus Samuelsson From Saturday Kitchen Ingredients For the chicken shake mix 30g/1oz ground berbere 30g/1oz hot smoked paprika 2 tbsp ground cumin…
Spelt-battered pollock with satay sauce and pickled cucumber
By Richard Bainbridge From Saturday Kitchen Ingredients For the satay sauce 1 tbsp vegetable oil 1 shallot, thinly sliced ½ lemongrass stick, roughly chopped 20g/¾oz…