Deep-fried garlic snails with onion purée
By Matt Tebbutt From Saturday Kitchen Ingredients For the flavoured butter 150g/5½oz salted butter 2 tbsp finely chopped curly parsley 3 garlic cloves, peeled…
saturday kitchen
Coconut tart with chocolate mousse
By Matt Tebbutt From Saturday Kitchen Ingredients For the chocolate mousse 150g/5½oz dark chocolate, broken into pieces 50g/1¾oz salted butter 2 free-range eggs,…
Crab with glazed béarnaise
By Matt Tebbutt From Saturday Kitchen Ingredients For the crab 250g/9oz freshly picked white crabmeat 1 lime, juice only ½ tbsp finely…
Saturday Kitchen Recipes 09 Jan 2021
Clementine and gin-cured salmon ● Crab with glazed béarnaise ● Coconut tart ● Deep-fried garlic snails with onion purée…
Saturday Kitchen Recipes 02 Jan 2021
Korean-style ram-don (jjapaguri) ● Roasted pork belly ● Monkfish with celeriac mash ● Nonnettes ● Pasta al forno
Pasta al forno with wild mushrooms, chestnuts, burrata, fontina and truffle
By Ben Tish From Saturday Kitchen Ingredients 400g/14oz ziti pasta (or rigatoni) extra virgin olive oil 30g/1oz butter, plus extra for buttering the dish 60g/2¼oz plain flour…
Smoked tofu and broccoli Korean-style ram-don (jjapaguri)
By Ching-He Huang From Saturday Kitchen Ingredients 200g/7oz dried ramen or udon noodles 1 tbsp toasted sesame oil 2 garlic cloves, finely chopped 2.5cm/1in piece…
Roasted pork belly, glazed endive, buttered smoked eel and tarragon
By Matt Tebbutt From Saturday Kitchen Ingredients 3 garlic cloves, finely chopped 2 tsp fennel seeds 1kg/2lb 4oz fatty pork belly olive oil For…
Nonnettes
By Matt Tebbutt From Saturday Kitchen Ingredients 80g/2¾oz salted butter 200ml/7fl oz honey 100ml/3½fl oz milk 90g/3¼oz dark brown sugar 250g/9oz plain flour 50g/1¾oz rye flour…
Monkfish with celeriac mash, pickled samphire and Japanese-style seasoning
By Matt Tebbutt From Saturday Kitchen Ingredients For the celeriac mash 1 celeriac, peeled and roughly chopped 2 large potatoes, peeled and…