Coal-roasted aubergine with red miso, feta and toasted cashews
By David Carter From Saturday Kitchen Ingredients For the marinade ½ tsp sesame seeds ½ tsp red chilli flakes ½ tsp sesame oil 10g/⅓oz minced garlic…
saturday kitchen
Ravioli of lamb shoulder with anchovy dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the ravioli 4 tbsp olive oil ½ lamb shoulder 3 celery sticks, chopped 1 onion, chopped 2 carrots,…
Potted pig’s trotters
By Matt Tebbutt From Saturday Kitchen Ingredients For the pig trotter 2 pig’s trotters, from hind leg 200ml/7fl oz white…
Mussels, prawn and scallop Thai broth
By Matt Tebbutt From Saturday Kitchen Ingredients 2 king scallops 2 pancetta slices 100g/3½oz Thai red paste 2 tbsp palm sugar 1 tbsp vegetable oil…
Saturday Kitchen Recipes 29 Oct 2022
Mutton-stuffed johnny cakes ● Shredded duck & cucumber lettuce “wraps” ● Roast sea bream in wine ● Smoked haddock…
Shredded duck & cucumber lettuce “wraps”
By Ching-He Huang From Saturday Kitchen Ingredients For the shredded duck 2 free-range duck legs, skin on (approximately 460g/1lb) For the marinade 2…
Mutton-stuffed johnny cakes with curry broth and pickle
By Andi Oliver From Saturday Kitchen Ingredients For the Antigua green seasoning 2 fresh thyme sprigs (about 10g) 1 bay leaf 50g/1¾oz flatleaf parsley 4 spring…
Roast fillet of beef rolled in herbs, mushrooms and prosciutto
By Matt Tebbutt From Saturday Kitchen Ingredients 50g/1¾oz unsalted butter 2 garlic cloves, minced 2 large Portobello mushrooms, sliced 20g/¾oz dried porcini, soaked in boiling…
Smoked haddock with Welsh rarebit and remoulade
By Matt Tebbutt From Saturday Kitchen Ingredients For the smoked haddock with Welsh rarebit 75ml/2½fl oz full-fat milk 350g/12oz mature cheddar 12g/½oz plain…
Roast sea bream in wine and cream with olives and capers
By Matt Tebbutt From Saturday Kitchen Ingredients For the sea bream 400ml/14fl oz hot fish stock, to cover fresh flatleaf parsley stalks 50g/1¾oz…