Saturday Kitchen Recipes 15 Sep 2018
Tandoori quail ● Marmalade pudding and Bourbon custard ● Chicken, rice, slaw and plantain ● Lamb and wild mushroom pierogi…
Squid toasts with cucumber pickle
By Matt Tebbutt From Saturday Kitchen Ingredients For the cucumber pickle 2 tbsp rapeseed oil 1 red chilli, finely chopped 2 garlic cloves, crushed 1 cucumber,…
Roast grouse with liver and mushrooms
By Matt Tebbutt From Saturday Kitchen Ingredients For the grouse 1 bay leaf 1 thyme sprig 1 oven-ready grouse, about 400g/14oz 4 rashers streaky bacon 1…
Thai beef curry
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tbsp galangal, peeled and crushed 2…
Saturday Kitchen Recipes 08 Sep 2018
Chilli fish with tahini and mint rice ● Thai beef curry ● Roast grouse ● Squid toasts ● Deep-fried shiitake…
Smoked haddock broth with deep-fried eggs and chorizo oil
By Matt Tebbutt From Saturday Kitchen Ingredients For the deep-fried eggs 150g/5½oz spreadable chorizo paste, or blended chorizo 2 hard-boiled free-range eggs, cooled…
Tuna tartare with deep-fried artichokes and a raw artichoke salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the tuna tartare 300g/10½oz sushi-grade tuna, cut from the loin, sliced as thinly as…
Sardinian Pasta with Parmesan and ricotta
By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta 250g/9oz ‘00’ flour, plus extra for dusting 250g/9oz fine semolina 40ml/1fl½ oz olive oil For…
Saturday Kitchen Recipes 01 Sep 2018
Super salad ● Curried crab and avocado tian ● Pasta with Parmesan and ricotta ● Tuna tartare with deep-fried artichokes…
Saturday Kitchen Recipes 25 Aug 2018
Stuffed courgette flowers ● Puy lentil and tofu salad ● Spanish stew ● Vegan mango and passion fruit millefeuille ●…