Blackberry cheesecake
By Glynn Purnell From Saturday Kitchen Ingredients For the cheesecake base 200g/7oz digestive biscuits 100g/3½oz butter, melted For the blackberry purée 125g/4½ oz blackberries…
saturday kitchen
Peppered tuna steak with bordelaise sauce and seared broccoli
By Glynn Purnell From Saturday Kitchen Ingredients For the bordelaise sauce knob of butter 1 large shallot, finely diced 2 garlic cloves, crushed…
Baked hake with mussels and cider
By Glynn Purnell From Saturday Kitchen Ingredients ½ bunch flatleaf parsley, plus extra for garnish 1 garlic clove, roughly chopped 200g/7oz salted butter, softened, plus…
Sea bream with a sweetcorn, caper and pine nut dressing
By Bryn Williams From Saturday Kitchen Ingredients 30g/1oz sultanas 200g/7oz unsalted butter 30g/1oz pine nuts ½ lemon, juice only 100g/3½oz cooked sweetcorn 2–3 tbsp capers 1 tsp…
Lamb chops with rocket, figs and walnuts
By Sarit Packer and Itamar Srulovich From Saturday Kitchen Ingredients For the lamb ½ tsp table salt ½ tsp freshly ground black…
Saturday Kitchen Recipes 14 Sep 2019
Duck with pear ● Pickled sardines with crisp anchovies ● Thai sea bass with peanut dressing ● Cuban pork shoulder…
Duck with pear, endive, gorgonzola and walnut salad
By Adam Byatt From Saturday Kitchen Ingredients 1 red endive, leaves picked 1 yellow endive, leaves picked ½ bunch watercress leaves…
Roasted Jerusalem artichokes with sweetcorn and chanterelles
By Niklas Ekstedt From Saturday Kitchen Ingredients 500g/1lb 2oz Jerusalem artichokes, washed and cut in half lengthways 1 tbsp vegetable oil 1…
Cuban pork shoulder with fennel salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork 2kg/4lb 8oz–3kg/6lb 8oz pork shoulder on the bone 4 garlic cloves, grated 1 tbsp cumin seeds…
Thai sea bass with peanut dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the peanut dressing 150g/5½oz crunchy peanut butter 1 lime, juice only 1 tsp rice wine vinegar…