Fried chicken liver and veal lasagne
By Matt Tebbutt From Saturday Kitchen Ingredients For the vegetables ½ onion, roughly chopped 3 sticks celery, roughly chopped 1 carrot, roughly chopped…
saturday kitchen
Poached turkey leg with hazelnuts and gorgonzola
By Matt Tebbutt From Saturday Kitchen Ingredients For the poached turkey leg dash olive oil 1 turkey leg 1 onion, chopped 2 sticks celery, chopped…
Saturday Kitchen Recipes 30 Jul 2022
Sweet woodruff mousse ● Haggis toastie ● Lamb and potato kofte ● Poached turkey leg ● Fried chicken liver and…
Saturday Kitchen Recipes 23 Jul 2022
Pholourie, ‘bush tea' gremolata ● Fillet of brill steamed in fig leaves ● Shredded lamb belly ● Seared scallops ●…
Fillet of brill steamed in fig leaves with beurre blanc, trout roe and tomatoes
By Adam Byatt From Saturday Kitchen Ingredients For the steamed brill in fig leaves 4 large fig leaves 4 x 130g/1¾oz brill fillets…
Pholourie, ‘bush tea’ gremolata and blackberries
By Andi Oliver From Saturday Kitchen Ingredients For the pholourie 500g/1lb 2oz yellow split peas 1 tsp ground cumin 1 tsp ground coriander 1…
Grilled venison brochettes with redcurrant dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the grilled venison brochettes 1 tsp black peppercorns, crushed 2 juniper berries, crushed 1…
Seared scallops with avocado purée, marinated cucumber, mushrooms and potato crisps
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated cucumber 1 small cucumber, diced 1 tsp sesame oil 1 tsp salt 1…
Shredded lamb belly with pittas, tahini yoghurt, burnt onions and herb salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the shredded lamb belly 2 x 600g/1lb 5oz lamb breasts 50g/1¾oz salt 1 head garlic,…
Strawberry granita
By Jacon Kenedy From Saturday Kitchen Ingredients For the granita 500g/1lb 2oz hulled strawberries 100g/3½oz caster sugar To serve (optional) 150ml/5fl oz whipping cream…