Pumpkin and amaretto pie
By Matt Tebbutt From Saturday Kitchen Ingredients For the pastry 115g/4oz unsalted butter 75g/2¾oz caster sugar 175g/6oz plain flour, plus extra for dusting pinch ground cinnamon…
Brioche sausage and game roll with celeriac purée and scallops
By Matt Tebbutt From Saturday Kitchen Ingredients For the brioche 7g fast-action dried yeast 1 tsp caster sugar 75ml/2½fl oz full-fat milk, warmed 375g/13oz plain flour,…
Warm beetroot, artichoke and pear salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the salad 6 baby beetroots, trimmed and scrubbed 2 tbsp olive oil 4 fresh thyme sprigs 4 Jerusalem artichokes,…
Saturday Kitchen Recipes 20 Oct 2018
Haddock kempu ● Deep-fried fennel beignets ● Scorched mackerel ● Wild mushroom risotto ● Chinese dumplings with mushrooms and butternut…
Oyster po’ boys with spicy mayonnaise
The po’boy is a traditional sandwich from New Orleans and is often filled with fried seafood and spicy sauce. By Matt…
Veal and Stilton pie
By Matt Tebbutt From Saturday Kitchen Ingredients For the pie filling 1 tbsp olive oil 1 onion, finely chopped 3 celery sticks, finely chopped…
Pot-roasted pheasant with quinoa
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp olive oil 165g/5¾oz butter 1 whole pheasant, jointed 1 onion, finely chopped 1 cinnamon stick ½ tsp ground cardamom pinch saffron…
Saturday Kitchen Recipes 13 Oct 2018
Salsify tagliatelle with cheese and wine sauce ● Pot-roasted pheasant with quinoa ● Veal and Stilton pie ● Oyster po’…
Gurnard fillets with horseradish crust
A very easy and quick fish supper with a spicy kick. By Matt Tebbutt From Saturday Kitchen Ingredients For the vermouth sauce…
Saffron-braised kid with hummus
By Matt Tebbutt From Saturday Kitchen Ingredients For the spiced crumb 1 tbsp olive oil 2 shallots, peeled and diced 2 garlic cloves, finely sliced 100g/3½oz…