Salt-baked monkfish in lemongrass sauce with greens
By Matt Tebbutt From Saturday Kitchen Ingredients For the salt-baked monkfish 9 free-range egg whites 600g/1lb 5oz coarse salt 500g/1lb 2oz plain flour 1…
saturday kitchen
Brazilian bread pudding
By Matt Tebbutt From Saturday Kitchen Ingredients For the Brazilian bread pudding 250ml/9fl oz coconut milk 1 vanilla pod, split 1 stale baguette, cut…
Roast pork loin with Jersey Royals, asparagus and morels
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork loin 1kg/2lb 4oz pork loin on the bone, skin on and scored 4…
Amalfi lemon risotto with crab salad
By Diego Cardoso From Saturday Kitchen Ingredients For the confit lemon 1 Amalfi lemon, quartered and thinly sliced 10g/1/3oz sugar 50ml/2fl oz olive oil…
Saturday Kitchen Recipes 04 May 2019
Asparagus goats’ curd tart ● Crème caramel lemon crumble topping ● Sautéed chicken ● Beef, coriander lime chalupas ● Monkfish…
Beef, coriander and lime chalupas
By From Saturday Kitchen Ingredients For the salsa verde 5 large green tomatoes, quartered 1 medium white onion, quartered 4 green serrano chillies, destemmed…
Sautéed chicken with wine and morel mushrooms
By Glynne Purnell From Saturday Kitchen Ingredients 4 tbsp plain flour 1.5kg/3lb 5oz chicken, jointed into 8 pieces 1 tbsp olive oil 150g/5½oz fresh…
Crème caramel with a lemon crumble topping and berries
By Glynn Purnell From Saturday Kitchen Ingredients For the crème caramel 275ml/9½fl oz full-fat milk 1 vanilla pod, split 2 large free-range eggs 250g/9oz caster…
Asparagus and goats’ curd tart
By Rosie Birkett From Saturday Kitchen Ingredients For the wild garlic pesto 40g/1½oz peeled hazelnuts, roasted 100g/3½oz wild garlic, roughly chopped 30g/1oz Parmesan (or alternative…
Monkfish and scallop spiedini
By Theo Randall From Saturday Kitchen Ingredients For the grilled vegetables 1 tbsp olive oil 1 large red pepper, cut into 2cm…