Steamed pork and prawn dumplings
By Matt Tebbutt From Saturday Kitchen Ingredients For the stock 250ml/9fl oz chicken stock prawn shells (see below) ginger and garlic peel (see below)…
saturday kitchen
Roasted ray with brown shrimps, confit fennel and pickled chicory
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled red chicory 150ml/5fl oz red wine vinegar large pinch caster sugar 1…
Stuffed Brie, smoked eel and Jerusalem artichokes
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp vegetable oil, plus more for deep-frying 4 fresh ceps, diced 1 tbsp…
Lobster and pork head bon bons
By Ellis Barrie From Saturday Kitchen Ingredients For the pork head bon bon 1 tbsp olive oil 1 shallot, brunoised (or finely diced)…
Pumpkin soup with ricotta dumplings and smoked butter chestnuts
A creamy, savoury soup with the added texture of the dumplings and the rich, smoky flavour of chestnuts, creating a…
Christmas pudding with Douglas fir sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the Christmas pudding 250g/9oz sultanas 75g/2¾oz raisins 75g/2¾oz currants 75g/2¾oz candied citrus peel, chopped 1 Bramley apple, peeled…
Salmon ravioli with smoked salmon and a butter sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta 200g/7oz ‘00’ pasta flour 2 free-range eggs For the filling 200g/7oz salmon fillet, skin removed…
Roast guinea fowl, boudin blanc, black cabbage and chestnuts
By Matt Tebbutt From Saturday Kitchen Ingredients For the guinea fowl 1 guinea fowl crown 1 bunch thyme 1 head garlic 1 bay leaf splash madeira wine 20g/¾oz butter…
One-pot chicken with dates and caramelised lemon
By Alison Roman From Saturday Kitchen Ingredients For the one-pot chicken 1.8kg/4lb whole chicken or 1.25kg/2lb 12oz chicken thighs or legs, bone in and skin…
Saturday Kitchen Recipes 23 Nov 2019
Seafood gratin, caramelised apples ● Roast guinea fowl, boudin blanc ● Salmon ravioli ● One-pot chicken dates & lemon…