Banana cream profiteroles with whiskey caramel
By Matt Tebbutt From Saturday Kitchen Ingredients For the choux pastry 85g/3oz butter 100g/3½oz plain flour 3 free-range eggs For the banana filling 3 bananas, skin…
Steak and scallop salad with clementine dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the salad 2 tbsp oyster sauce 1 tbsp fish sauce 1 tbsp soft brown sugar 1 tsp sesame…
Saturday Kitchen Recipes 16 Dec 2017
Crab and lemon tagliolini ● Banana cream profiteroles ● Steak and scallop salad ● Fried turkey & bang bang…
Spiced pollock with sour cabbage and apple
By Michel Roux Jr. From Saturday Kitchen Ingredients 1 small onion, sliced 100g/3½oz white cabbage, finely shredded ½ tsp salt pinch juniper berries pinch caraway seeds 100ml/3½fl…
Steamed prawns and quails’ eggs wrapped in spinach
An unusual, refined take on the Scotch egg. Perfect for pescetarians. By Michel Roux Jr. From Saturday Kitchen Ingredients 6 large spinach leaves 9…
Artichokes barigoule with snails and winkles
Rich artichokes work perfectly with earthy snails and winkles. By Michel Roux Jr. From Saturday Kitchen Ingredients olive oil, for shallow frying…
Saturday Kitchen Recipes 09 Dec 2017
Shakh plov ● Artichokes barigoule ● Steamed prawns and quails’ eggs ● Spiced pollock ● Pan-fried John Dory
Saturday Kitchen Recipes 02 Dec 2017
Whole baked plaice ● Rib-eye steak ● Pickled herring ● Bacon chop ● Crispy chicken spring rolls
Saturday Kitchen Recipes 25 Nov 2017
Slow-cooked chicken thighs ● Salt cod buckwheat pancakes ● Poached oysters with guacamole ● Turkey and spinach soup ● Pan-fried…
Turkey and spinach soup with sweetcorn dumplings
By Michel Roux Jr. From Saturday Kitchen Ingredients Method Preheat the oven to 200C/180C Fan/Gas 6. Brush the corn on the cobs…