Saturday Kitchen Recipes 28 Apr 2018
Black Forest trifle ● Parmigiana melanzana ● Denver steak with pickled radicchio and gorgonzola ● Fusilli with spicy chicken liver…
Parmigiana melanzana
This is an Italian classic that combines the fresh flavours of aubergine, tomatoes and mozzarella. By Matt Tebbutt From Saturday Kitchen Ingredients…
Black Forest trifle
A very boozy pud strictly for adults only. If you want a challenge, try saying ‘sherry jelly’ after eating! By Matt…
Parmesan fritters with cheesy spinach
By Matt Tebbutt From Saturday Kitchen Ingredients For the Parmesan fritters vegetable oil, for deep frying 100ml/3½fl oz milk 50g/1¾oz butter, cubed 125g/4½oz plain flour…
Octopus with salt-baked celeriac
By Matt Tebbutt From Saturday Kitchen Ingredients For the salt-baked celeriac 300g/10½oz rock salt 5 free-range egg whites 300g/10½oz plain flour 1 celeriac For the octopus…
Saturday Kitchen Recipes 21 Apr 2018
Prawn and courgette linguine ● Spring panzanella ● Parmesan fritters ● Rice pudding with caramelised pears ● Octopus with salt-baked…
Saturday Kitchen Recipes 14 Apr 2018
Caponata with stuffed lamb chops ● Roasted black figs ● Homemade tacos ● Baked Chinese buns ● Jalebi…
Baked Chinese buns with dipping sauce
These sweet, stuffed Chinese buns are served with a fiery ginger and chilli dipping sauce. By Matt Tebbutt From Saturday Kitchen Ingredients…
Roasted black figs and aubergines with dates
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted black figs and aubergines 1 tbsp white miso paste 1 tbsp mirin 1 tbsp vegetable oil…
Homemade tacos with toasted chickpeas and mango salsa
By Matt Tebbutt From Saturday Kitchen Ingredients For the corn tortillas 300g/10½oz fine cornmeal flour or self-raising flour pinch salt 2 tbsp olive oil For…