Crispy lamb belly with hot cakes and spiced feta
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb 500ml/18fl oz goose or duck fat 400g/14oz lamb belly salt and freshly ground black pepper For…
Stuffed squid with crab in a lemongrass broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the broth 500ml/18fl oz chicken stock 2 lemongrass sticks, roughly chopped 1cm/½in fresh root ginger, peeled and finely…
Roast kidney with celeriac purée and truffle vinaigrette
By Matt Tebbutt From Saturday Kitchen Ingredients For the kidneys 1 whole veal or beef kidney in suet, cleaned and fat trimmed 1 tbsp vegetable…
Tandoori John Dory with steamed razor clams
By Asimakis Chaniotis From Saturday Kitchen Ingredients For the tandoori masala spice mix 50g/1¾oz cumin seeds 3 tsp coriander seeds 2 tsp cloves 2 cinnamon sticks 2 tsp ground…
Pork cheeks with orecchiette, broad beans, peas and mint
By Jason Atherton From Saturday Kitchen Ingredients For the pork cheeks 2 tbsp olive oil 4 pork cheeks, trimmed 1 large onion, finely chopped 1 large carrot,…
Saturday Kitchen Recipes 16 Mar 2019
Prawn thermidor ● Fried chicken with fluffy American pancakes ● Wild sea bass with ginger mussels ● Steak Florentine
Wild sea bass with ginger mussels
By Bryn Williams From Saturday Kitchen Ingredients 200g/7oz mussels, scrubbed and debearded 1 red chilli, finely chopped 1 lemongrass stalk, finely chopped 50g/1¾oz fresh root ginger, finely…
Steak Florentine
By Gennaro Contaldo From Saturday Kitchen Ingredients For the steak Florentine 4 tbsp olive oil 2 x T-bone steaks sea salt and freshly ground black…
Fried chicken with fluffy American pancakes, streaky bacon and maple syrup
By Matt Tebbutt From Saturday Kitchen Ingredients For the fried chicken 6 chicken wings 300ml/10fl oz buttermilk vegetable oil, for deep frying 1 tsp…
Prawn thermidor with watercress and blood orange salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn thermidor 6 large raw tiger prawns in shells, cut in half lengthways and deveined…