Smørrebrød with fish cakes, remoulade and pickled cucumber salad
By Trine Hahnemann From Saturday Kitchen Ingredients For the mayonnaise 2 free-range egg yolks 1 tbsp Dijon mustard 1 tsp lemon juice 250ml/9fl oz flavourless oil…
Chicken mornay with chorizo crumb
By Gary O’Hanlon From Saturday Kitchen Ingredients 70ml/2½fl oz vegetable oil 4 garlic cloves, peeled 2 sprigs thyme drizzle olive oil 4 chicken breasts, bone in (available…
Saturday Kitchen Recipes 23 Feb 2019
Daube de boeuf Provençal ● Candy beetroot, shallot and blood orange salad ● Globe artichokes stuffed with duck liver a…
Walnut and blue cheese cannoli
By Michel Roux Jr. From Saturday Kitchen Ingredients For the cannoli 200g/7oz polenta 220g/8oz plain flour, plus extra for dusting 1 tsp xanthum gum…
Deep-fried whelks and cockles in a basket with beetroot ketchup
By Michel Roux Jr. From Saturday Kitchen Ingredients For the beetroot ketchup 1 tbsp olive oil 30g/1oz unsalted butter 1 shallot, finely chopped 1 garlic clove, finely…
Globe artichokes stuffed with duck liver a l’orange
By Michel Roux Jr. From Saturday Kitchen Ingredients ½ lemon, juice only 1 globe artichoke, trimmed, turned and hollowed vegetable oil 1 shallot, finely chopped…
Candy beetroot, shallot and blood orange salad with ewe’s cheese, pistachios and marigolds
By Ollie Dabbous From Saturday Kitchen Ingredients For the salad 100ml/3½fl oz white wine vinegar 60g/2¼oz caster sugar 1 star anise 1 banana shallot, finely chopped…
Daube de boeuf Provençal
By Eric Chavot From Saturday Kitchen Ingredients For the daube de boeuf Provençal olive oil, for frying 1.2 kg/2lb 12oz or 4 beef cheeks…
Saturday Kitchen Recipes 16 Feb 2019
Spiced lamb shanks ● Jerusalem artichoke and black truffle risotto ● Roasted hake and grilled mussels ● Pork carnitas with…
Pork carnitas with sweet potato fries and pico de gallo
By Andi Oliver From Saturday Kitchen Ingredients For the pork carnitas 1½ tsp salt ¾ tsp freshly ground black pepper 1 tsp ground cumin…