Marzipan cake with oranges
By Matt Tebbutt From Saturday Kitchen Ingredients For the marzipan cake 225g/8oz butter, at room temperature, plus extra for greasing 300g/10½oz caster…
saturday kitchen
French onion soup with croque monsieur croûtons
By Matt Tebbutt From Saturday Kitchen Ingredients For the French onion soup 30g/1oz butter 4 large white onions, finely sliced 100g/3½oz smoked pancetta lardons,…
Jerusalem artichokes and leeks with Romana dressing
By Jane Baxter From Saturday Kitchen Ingredients For the Jerusalem artichokes and leeks 400g/14oz Jerusalem artichokes, peeled and cut into 15mm thick…
Deep-fried sprouts and kalettes
By Jane Baxter From Saturday Kitchen Ingredients 1 tbsp cornflour 150g/5½oz kalettes, trimmed and outer leaves peeled 250g/9oz Brussels sprouts, trimmed, outer leaves…
Cauliflower cheese with maple syrup and Dijon mustard
By Jane Baxter From Saturday Kitchen Ingredients 1 head cauliflower, cut into florets 1 tbsp olive oil 2 tsp maple syrup 35g/1¼oz crème fraîche 50g/1¾oz Gruyère,…
Saturday Kitchen Recipes 14 Dec 2019
Kimchi croquettes ● Roast vegetable bastilla ● Sticky fig pudding ● Spiced lamb breast ● Ham hock, chicken and…
Ham hock, chicken and artichoke pithivier
By Matt Tebbutt From Saturday Kitchen Ingredients For the pithivier 2 poached chicken thighs, meat shredded into large pieces 150g/5½oz cooked ham hock,…
Spiced lamb breast with winter salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the spiced lamb 2 garlic cloves, crushed 1 fresh thyme sprig, leaves picked 1 tsp white peppercorns…
Sticky fig pudding with Armagnac ice cream, vanilla sauce and poached figs
By Matt Tebbutt From Saturday Kitchen Ingredients For the sticky fig pudding 200g/7oz dried figs, roughly chopped 180g/6¼oz dates, roughly chopped 100g/3½oz prunes,…
Roast vegetable bastilla with root vegetable salad
By Sabrina Ghayour From Saturday Kitchen Ingredients For the bastilla 1 tsp cayenne pepper 2 tsp ground cinnamon 2 tsp turmeric 2 tsp ground cumin…