Egg yolk and goats’ cheese ravioli
By Matt Tebbutt From Saturday Kitchen Ingredients 2 medium baking potatoes, pierced 100g/3½oz soft goats’ cheese, beaten drizzle olive oil few sprigs thyme, leaves picked 4…
Poached halibut with artichokes and béarnaise sauce
Equipment: You will need a cook’s blow torch. By Matt Tebbutt From Saturday Kitchen Ingredients For the glazed béarnaise 1 shallot, finely chopped…
Olive and spelt broth with tuna
By Matt Tebbutt From Saturday Kitchen Ingredients 150g/5½oz spelt vegetable oil, for frying and deep-frying 2 x 200g/7oz tuna steaks 3 tbsp black…
Saturday Kitchen Recipes 28 Oct 2017
Pan-fried red mullet ● Olive and spelt broth with tuna ● Poached halibut ● Egg yolk and goats' cheese…
Saturday Kitchen Recipes 21 Oct 2017
Braised beef cheeks with quince ● Japanese marinated tuna ● Fried scallops with curried cauliflower ● Crispy pork covered squid…
Saturday Kitchen Recipes 14 Oct 2017
Banana cake with miso caramel ● Trout ballottine ● Braised lamb with salt baked potatoes ● Salt cod croquettes ●…
Salt cod croquettes with apple and horseradish remoulade
By Matt Tebbutt From Saturday Kitchen Ingredients For the croquettes 350g/12oz salt cod, soaked overnight, water changed 4–5 times and drained 150g/5½oz cold…
Braised lamb with salt baked potatoes and cottage cheese dressing
By Matt Tebbutt From Saturday Kitchen Ingredients 2 x rolled breast of lamb (500g/1lb 2oz–750g/1lb 10oz each) 750ml/1⅓ pints chicken stock 2 medium baking potatoes 200g/7oz…
Spiced venison skewers with Brussels sprouts thoran
By Cyrus Todiwala From Saturday Kitchen Ingredients For the spiced venison skewers 500g/1lb 2oz venison, cut into 2cm/¾in pieces 2 tbsp ginger and garlic paste,…
Trout ballottine with crayfish and girolles
By Matt Tebbutt From Saturday Kitchen 2 gelatine leaves bunch chervil, finely chopped bunch dill, finely chopped bunch chives, finely chopped bunch tarragon, finely chopped small handful flatleaf parsley,…