Cod gratin with aïoli
By Matt Tebbutt From Saturday Kitchen Ingredients For the aïoli 4 garlic cloves, roughly chopped 3 free-range egg yolks 1 lemon, juice only 300ml/10fl…
saturday kitchen
Indonesian shellfish and cuttlefish broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the paste 1 mango, peeled and roughly chopped handful salted peanuts 2 green chillies, roughly…
Duck with buttered baby turnips
By Matt Tebbutt From Saturday Kitchen Ingredients For the duck 2 duck breasts, skin scored 1 garlic clove, roughly chopped 2 thyme sprigs, 1 with leaves…
Slow-cooked lamb shoulder with fresh dates
By Georgina Hayden From Saturday Kitchen Ingredients For the lamb shoulder 2kg/4lb 8oz lamb shoulder 4 bay leaves 600g/1lb 5oz fresh dates, halved and…
Pulled pork with asparagus slaw and blue cheese dressing
By Richard Bainbridge From Saturday Kitchen Ingredients For the glaze 2 tbsp barbecue sauce 1 tbsp cider vinegar or white wine vinegar For…
Saturday Kitchen Recipes 24 Apr 2021
Pulled pork ● Duck with baby turnips ● Indonesian shellfish broth ● Cod gratin with aïoli ● Slow-cooked lamb…
Saturday Kitchen Recipes 17 Apr 2021
Kimchi macaroni cheese ● Poached turbot ● Danish roast pork ● Apple cinnamon log ● Asparagus, lemon ricotta log ●…
Asparagus, lemon and ricotta log
By Matt Tebbutt From Saturday Kitchen Ingredients 1 x 320g/11½oz puff pastry sheet 50g/1¾oz plain flour, for dusting 250g/9oz ricotta, hung overnight and crumbled…
Apple and cinnamon log
By Matt Tebbutt From Saturday Kitchen Ingredients 50g/1¾oz raisins 1 green cooking apple, halved and core removed (not peeled) 3 red eating apples,…
Danish roast pork with pickled prunes and cured cucumber
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled prunes 300g/10½oz prunes 250ml/9fl oz white wine vinegar 250g/9oz caster sugar 1 tsp black…