Duck ragú with fresh pappardelle
By Theo Randall From Saturday Kitchen Ingredients For the duck ragú 2 duck breasts, trimmed and cut into 1cm cubes (skin reserved) 1…
saturday kitchen
Warm red cabbage salad with pecans and blue cheese
By Jane Baxter From Saturday Kitchen Ingredients 75g/2½oz pecans pinch cayenne pepper 3 tbsp olive oil 3 tbsp balsamic vinegar, plus more if needed…
Venison Dartmouth pie
By Jane Baxter From Saturday Kitchen Ingredients For the pastry 250g/9oz self-raising flour 150g/5½oz shredded suet ½ tsp baking powder pinch English mustard powder pinch salt For…
Saturday Kitchen Recipes 12 Dec 2020
Venison Dartmouth pie ● Warm red cabbage salad ● Duck ragú ● Braised oxtail ● Mincemeat samosas ● Rib…
Saturday Kitchen Recipes 05 Dec 2020
Marmitako ● Chorizo and goats' cheese borek ● Liquorice roast pork ● Spinach and pigeon pastilla ● Marshmallow cheesecake
Chorizo and goats’ cheese borek with butternut borani
By Sabrina Ghayour From Saturday Kitchen Ingredients For the butternut borani 1.2kg/2lb 12oz butternut squash, halved lengthways, seeds discarded olive oil, for…
Marshmallow cheesecake
By Richard Bainbridge From Saturday Kitchen Ingredients For the cranberry filling 1 kg/2lb 4oz frozen cranberries 2 clementines, juice only 2 tbsp icing sugar…
Marmitako
By Matt Tebbutt From Saturday Kitchen Ingredients For the marmitako 2 dried ancho chilli peppers 30ml/1fl oz olive oil 1 onion, finely chopped…
Spinach and pigeon pastilla
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 1 white onion, finely chopped 2 skinless pigeon breasts, finely chopped 30g/1oz pine…
Liquorice roast pork with roasted sprouts
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork 1kg/2lb 4oz pork loin, skin scored 1 tbsp salt 1 heaped tsp liquorice root…