White chocolate, pecan and brown butter blondies
By Matt Tebbutt From Saturday Kitchen Ingredients For the white chocolate no-churn ice cream 100g/3½oz white chocolate 400ml/14fl oz double cream 397g…
saturday kitchen
Butter-poached cod with samphire and sauce vierge
By Matt Tebbutt From Saturday Kitchen Ingredients For the poached cod and samphire 160g/5¾oz unsalted butter 2 x 300g/10½oz cod fillets, skin-on and…
Squid marinière with salt and vinegar cockles
By Matt Tebbutt From Saturday Kitchen Ingredients For the cockles 250g/9oz cockles in shell 50ml/2fl oz white wine 1 tbsp fine sea salt…
Saturday Kitchen Recipes 29 Jul 2023
SATURDAY KITCHEN RECIPES 29 Jul 2023
Gochujang chicken wings and deep-fried cauliflower
By David Carter From Saturday Kitchen Ingredients For the gochujang sauce 1 tsp fennel seeds 1 tsp coriander seeds 150ml/5fl oz cider vinegar 200g/7oz caster…
Vegan Welsh rarebit
A vegan version of the classic Welsh rarebit, created by the Saturday Kitchen test kitchen. By Saturday Kitchen test kitchen…
Vegan marmalade Bakewell tart
By Matt Tebbutt From Saturday Kitchen Ingredients 320g packet ready-rolled vegan shortcrust pastry 1 pot marmalade (or chilli marmalade) 80ml/2½fl oz olive oil 150g/5½oz caster sugar…
Vegan pad Thai
By Matt Tebbutt From Saturday Kitchen Ingredients For the sauce 3 tbsp caster sugar 3 tbsp vegan fish sauce 3 tbsp tamarind juice 2…
Chocolate and beetroot cake
By Matt Tebbutt From Saturday Kitchen Ingredients For the cake 65ml/2½fl oz strong coffee 70g/2½oz coconut oil, plus extra for greasing 280g/10oz…
Welsh rarebit
By Bryn Williams From Saturday Kitchen Ingredients 500g/1lb 2oz Hafod cheese, diced 50ml/2fl oz ale 1 tbsp Worcestershire sauce pinch English mustard powder 1 free-range egg,…