Saturday Kitchen Recipes 31 Oct 2020
Pollock and potted shrimp butter ● Beetroot tarte tatin ● Cassata semifreddo ● Scallops ● Pumpkin fritters ● Marzipan loaf…
saturday kitchen
Marzipan loaf cake
By Nigella Lawson From Saturday Kitchen Ingredients For the marzipan loaf cake 150g/5½oz marzipan (white or yellow) or almond paste, at room temperature,…
Beetroot tarte tatin
By Bryn Williams From Saturday Kitchen Ingredients rock salt 3 large beetroots 70g/2½oz unsalted butter, softened 70g/2½oz caster sugar plain flour, for dusting 200g/7oz puff…
Pollock and potted shrimp butter
By Bryn Williams From Saturday Kitchen Ingredients For the flavoured butter 375g/13oz unsalted butter, softened freshly grated nutmeg, to taste 1 lemon, zest and…
Pumpkin fritters, gruyère and Parmesan cream and kale vinaigrette
By Matt Tebbutt From Saturday Kitchen Ingredients For the pumpkin fritters 2 tbsp olive oil ½ small pumpkin, sliced into thick pieces…
Scallops, celeriac purée, black pudding, red chicory and anchovy salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the celeriac purée 1 small celeriac, peeled and sliced 75g/2½oz butter 400ml/14fl oz milk 2 thyme sprigs…
Cassata semifreddo with autumn fruits
By Matt Tebbutt From Saturday Kitchen Ingredients Method To make the cassata semifreddo, first grease and double line a 450g/1lb…
Saturday Kitchen Recipes 24 Oct 2020
Vegan mushroom risotto ● Flatbread with hummus ● Smoky romesco and tomato galette ● Spiced lentils aubergine toast ●…
Smoky romesco and tomato galette
By Matt Tebbutt From Saturday Kitchen Ingredients 1 pack ready-rolled vegan puff pastry Method Preheat the oven to 190C/170C Fan/Gas…
Mango and coconut vegan meringue
By Matt Tebbutt From Saturday Kitchen Ingredients For the coconut and avocado cream 180g/6½oz caster sugar 400ml/14fl oz coconut milk 3 ripe avocadoes,…