Beef and macaroni pie
By Rick Stein From Saturday Kitchen Ingredients For the meat sauce 4 tbsp olive oil 1 medium onion, finely chopped 4 garlic cloves, finely…
saturday kitchen
Ginger beer prawns
By Melissa Thompson From Saturday Kitchen Ingredients For the ginger beer prawns 16–24 raw king prawns, heads and shells removed, tails left…
Chicken and cheddar cobbler pie
By Donal Skehan From Saturday Kitchen Ingredients For the filling 75g/2⅔oz unsalted butter 125g/4½oz pickled pearl onions, drained 1 large carrot, peeled and…
Potato, Comté and lobster gratin
Chef Matt Tebbutt’s potato, Comté, and lobster gratin is a luxurious dish that combines creamy layers of tender potatoes with…
Brioche pain perdu with figs and quince poached in red wine
By Matt Tebbutt From Saturday Kitchen Ingredients For the poached quince and fig 500ml/18fl oz red wine 1 cinnamon stick 1 star anise 1 orange,…
Pigeon with polenta
Succulent, roasted pigeon served atop creamy polenta, creating a delightful balance of rich flavours and comforting textures. Elegant yet approachable…
Saturday Kitchen Recipes 06 Nov 2021
Chicken and cheddar cobbler pie ● Pigeon with polenta ● Brioche pain perdu ● Potato, Comté and lobster gratin ●…
Saturday Kitchen Recipes 30 Oct 2021
Prawn and spicy sausage gumbo ● Rosemary-scented mackerel ● Superfood bowl ● Rump of beef ● Braised cabbage in…
Rump of beef with roast Jerusalem artichokes and persillade
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef 2 tbsp olive oil 1 beef rump steak 25g/1oz salted butter splash Madeira salt and…
Superfood bowl with avocado cream, quinoa, roast beetroot and avocado fritters
By Matt Tebbutt From Saturday Kitchen Ingredients For the beetroot 4 medium heritage beetroots, scrubbed 1 bay leaf 2 tbsp olive oil, plus…