Amalfi lemon risotto with crab salad
By Diego Cardoso From Saturday Kitchen Ingredients For the confit lemon 1 Amalfi lemon, quartered and thinly sliced 10g/1/3oz sugar 50ml/2fl oz olive oil…
Spatchcocked poussin with radicchio and bois boudran
By Michel Roux Sr From Saturday Kitchen Ingredients For the spatchcocked poussin 600g/1lb 5oz corn-fed poussin 75ml/2½fl oz grapeseed oil 150g/5½oz Treviso radicchio or radicchio, outer…
Saturday Kitchen Recipes 04 May 2019
Asparagus goats’ curd tart ● Crème caramel lemon crumble topping ● Sautéed chicken ● Beef, coriander lime chalupas ● Monkfish…
Beef, coriander and lime chalupas
By From Saturday Kitchen Ingredients For the salsa verde 5 large green tomatoes, quartered 1 medium white onion, quartered 4 green serrano chillies, destemmed…
Sautéed chicken with wine and morel mushrooms
By Glynne Purnell From Saturday Kitchen Ingredients 4 tbsp plain flour 1.5kg/3lb 5oz chicken, jointed into 8 pieces 1 tbsp olive oil 150g/5½oz fresh…
Crème caramel with a lemon crumble topping and berries
By Glynn Purnell From Saturday Kitchen Ingredients For the crème caramel 275ml/9½fl oz full-fat milk 1 vanilla pod, split 2 large free-range eggs 250g/9oz caster…
Asparagus and goats’ curd tart
By Rosie Birkett From Saturday Kitchen Ingredients For the wild garlic pesto 40g/1½oz peeled hazelnuts, roasted 100g/3½oz wild garlic, roughly chopped 30g/1oz Parmesan (or alternative…
Monkfish and scallop spiedini
By Theo Randall From Saturday Kitchen Ingredients For the grilled vegetables 1 tbsp olive oil 1 large red pepper, cut into 2cm…
Saturday Kitchen Recipes 27 Apr 2019
Spanish meatballs ● Hot smoked salmon ● Roman lardo soup ● Slow cooked pork ribs ● Grilled squid with mushrooms…
Slow cooked pork ribs with braised monkfish and pickled cabbage
By Matt Tebbutt From Saturday Kitchen Ingredients For the ribs 500ml/18fl oz dark chicken stock 1 star anise small bunch thyme 1 bay leaf 1 garlic bulb 1 carrot,…