Saturday Kitchen, Author At Saturday Kitchen • Page 16 Of 355

Sliders with pickled pepper aioli and chow chow

Sliders with pickled pepper aioli and chow chow are the ultimate party treat—tender beef, gently spiced, melts into tangy pickled…

Mouth-watering crackling and juicy meat, all scented with garlic and fennel. Every slice comes with sweetness from roasted pears, golden…

Roasted whole sea bass served with sweet red peppers simmered in red wine and finished with crème fraîche and basil.

Portuguese seafood rice & garlic clams ● Orange chicken traybake ● Double chocolate cookie ● Sliders & chow chow ● Roast…

Mary Berry’ ratatouille is a rustic French vegetable stew that’s brimming with tender aubergines, courgettes, peppers, and tomatoes. Slowly simmered…

Mary Berry’s tomato pasta sauce is a rich, comforting classic with gentle sweetness from slowly softened onions and a warm…

This Mary Berry green tomato chutney recipe transforms those hard green tomatoes that never quite ripen into something properly delicious…

Salmon tikka ● Venison and chilli meatballs ● Chocolate hazelnut bombe Alaska ● Rabbit with mustard ● Tahini lamb chops ● Beer…

Deep, rich venison meatballs carry warm chilli spice, perfectly balanced by creamy, smoky manuka feta whipped to a cloud. Served…

Tender rabbit joints simmer slowly with Dijon mustard and crème fraîche, layered in a flavourful sauce and topped by salty…