Strawberry and cherry galette
By Matt Tebbutt From Saturday Kitchen Ingredients For the filling 300g/10½oz strawberries, hulled, some quartered and some left whole 500g/1lb 2oz cherries, half pitted,…
Braised venison shin with celery gratin
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised venison shin 3 tbsp olive oil 2 x 350g/12oz venison osso buco shanks (shin on…
Saturday Kitchen Recipes 30 Jun 2018
Goat curry Bajan spices ● Fried anchovies masala okra ● Confit duck tostadas ● Pan-fried cod with roast potatoes…
Saturday Kitchen Recipes 23 Jun 2018
Multi-coloured ravioli ● Gooseberry & lychee crumble ● Roast goats’ cheese log ● Amaretto semifreddo & oasted peaches ● Seabass…
Amaretto semifreddo with roasted peaches
By Matt Tebbutt From Saturday Kitchen Ingredients For the almond crumb 150g/5½oz caster sugar 15g/½oz almonds For the amaretto semifreddo 3 free-range egg whites 140g/5oz caster…
Roast goats’ cheese log with spiced potato breads
By Matt Tebbutt From Saturday Kitchen Ingredients For the goats’ cheese log 3 tbsp olive oil 1 aubergine, thinly sliced lengthways 1 tbsp balsamic vinegar…
Gooseberry and lychee crumble tart
By Matt Tebbutt From Saturday Kitchen Ingredients For the gooseberry and lychee tart 300g/10½oz fresh gooseberries 300g/10½oz fresh lychees, peeled and stones removed 150ml/5fl…
Saturday Kitchen Recipes 16 Jun 2018
Pork and potato hash ● Prawn banh mi ● Sugar-cured trout ● Pea soup & roasted salt cod ●…
Pea soup topped with roasted salt cod
Ingredients 250g/9oz cod loin steak, skin on 2 tbsp olive oil 2 shallots, peeled and diced 2 garlic cloves, finely chopped 500g/1lb2oz frozen peas handful watercress leaves 500ml/18fl oz vegetable…
Sugar-cured trout with cornbread blinis
By Matt Tebbutt From Saturday Kitchen Ingredients For the sugar-cured trout 400g/14oz sea trout fillet, pin-boned 50g/1¾oz salt 60g/2¼oz sugar 1 lime, zest and juice For the…