Bread and butter pudding with caramel cream
By Matt Tebbutt From Saturday Kitchen Ingredients For the caramel cream 300g/10½oz caster sugar 600ml/20fl oz double cream For the bread and butter pudding…
Roast Dover sole with oysters and greens
By Matt Tebbutt From Saturday Kitchen Ingredients For the sole 75g/2½oz plain flour 1 Dover sole, filleted 75g/2½oz unsalted butter 50g/1¾oz salted butter 1 lemon, juice only…
Roast rabbit with tomatoes, olives and mustard seeds
By Matt Tebbutt From Saturday Kitchen Ingredients 6–8 wafer-thin slices Bayonne ham 1 bunch fresh basil, leaves only, plus handful basil leaves tied up 1 rabbit saddle, bone…
Saturday Kitchen Recipes 02 Sep 2017
Sea bream in crazy water ● Pan-fried duck breast with a Moroccan ... ● Lobster jelly ● The ultimate 11s…
Lobster jelly
By Matt Tebbutt From Saturday Kitchen Ingredients 1 cooked lobster, meat removed in a whole piece, shell reserved for the stock For the…
Saturday Kitchen Recipes 26 Aug 2017
Halibut with samphire ● Cheese and ham waffles ● Poached smoked haddock ● Beef pho ● Goats’ cheese ravioli
Chicken, confit fennel and artichoke, lemon and tarragon terrine
By Matt Tebbutt From Saturday Kitchen Ingredients 4 chicken legs 1 tbsp olive oil 300ml/10fl oz duck fat ½ fennel bulb 3 globe artichokes, trimmed and chokes removed…
Pain perdu with roasted fruits and glazed almond sabayon
By Matt Tebbutt From Saturday Kitchen Ingredients Method Heat the orange juice, half the vanilla pod and most of the sugar in…
Rice pudding with lemon, toasted ginger cake and spiced blueberry compôte
By Matt Tebbutt From Saturday Kitchen Ingredients 1 shop-bought ginger cake, thinly sliced Method Preheat the oven to 120C/100C Fan/Gas ½ and…