Steamed seafood with creamy mash
By Matt Tebbutt From Saturday Kitchen Ingredients For the sauce 25g/1oz butter splash olive oil 2 shallots, finely chopped 1½ fennel bulb, cored removed and finely…
Gooseberry and tomato brioche with bacon and eggs
By Matt Tebbutt From Saturday Kitchen Ingredients For the brioche 150g/5½oz strong bread flour 10g/1/3oz dried yeast 1 tsp caster sugar 2 free-range eggs, beaten…
Saturday Kitchen Recipes 15 Jun 2019
Scallops with kefir and sorrel sauce ● Malfatti with tuna ● Sichuan chilli chicken ● Creamy truffle pizza ● Cider…
Sichuan chilli chicken
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp Shaoxing rice wine 1 tbsp cornflour 1 chicken breast, thinly sliced 4 tbsp vegetable oil 15…
Malfatti with tuna, tomato sauce and pesto
By Matt Tebbutt From Saturday Kitchen Ingredients For the malfatti 500g/1lb 2oz spinach 250g/9oz ricotta cheese, drained overnight in muslin or cheese cloth 100g/3½oz Parmesan,…
Cider braised rabbit with roasted snails
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised rabbit 1 wild rabbit, jointed (ask your butcher to do this) 100g/3½oz pancetta,…
Scallops with kefir and sorrel sauce and pickled celeriac
By Helena Puolakka From Saturday Kitchen Ingredients For the kefir sorrel sauce 1 tbsp Dijon mustard 1 tsp honey ½ lemon, juice and zest…
Creamy truffle pizza
By Tom Aikens From Saturday Kitchen Ingredients For the pizza dough 200ml/7fl oz lukewarm water 450g/1lb strong white flour 2g fast-action dried yeast…
Saturday Kitchen Recipes 08 Jun 2019
Grilled sirloin ‘tagliata’ ● Fish curry ● Pigeon with gorgonzola ● Chocolate doughnuts ● Smoked aubergine salad ● Potato, ricotta…
Potato, ricotta and herb dumplings with walnut and pul biber butter
By Sabrina Ghayour From Saturday Kitchen Ingredients For the dumplings 750g/1lb 10oz potatoes 500g/1lb 2oz ricotta cheese, drained well 2 free-range…