Crab broth with cod and crab fritters
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp vegetable oil 1 onion, finely chopped 1 fennel bulb, finely chopped 1 carrot, peeled and finely chopped 3…
saturday kitchen
Saturday Kitchen Recipes 02 Mar 2019
Chicken mornay with chorizo crumb ● Crab broth with cod ● Refried bean and cheese tamales ● Braised beef rib…
Smørrebrød with fish cakes, remoulade and pickled cucumber salad
By Trine Hahnemann From Saturday Kitchen Ingredients For the mayonnaise 2 free-range egg yolks 1 tbsp Dijon mustard 1 tsp lemon juice 250ml/9fl oz flavourless oil…
Chicken mornay with chorizo crumb
By Gary O’Hanlon From Saturday Kitchen Ingredients 70ml/2½fl oz vegetable oil 4 garlic cloves, peeled 2 sprigs thyme drizzle olive oil 4 chicken breasts, bone in (available…
Saturday Kitchen Recipes 23 Feb 2019
Daube de boeuf Provençal ● Candy beetroot, shallot and blood orange salad ● Globe artichokes stuffed with duck liver a…
Candy beetroot, shallot and blood orange salad with ewe’s cheese, pistachios and marigolds
By Ollie Dabbous From Saturday Kitchen Ingredients For the salad 100ml/3½fl oz white wine vinegar 60g/2¼oz caster sugar 1 star anise 1 banana shallot, finely chopped…
Daube de boeuf Provençal
By Eric Chavot From Saturday Kitchen Ingredients For the daube de boeuf Provençal olive oil, for frying 1.2 kg/2lb 12oz or 4 beef cheeks…
Pork carnitas with sweet potato fries and pico de gallo
By Andi Oliver From Saturday Kitchen Ingredients For the pork carnitas 1½ tsp salt ¾ tsp freshly ground black pepper 1 tsp ground cumin…
Roasted hake and grilled mussels with leek and onion sauce
By Andi Oliver From Saturday Kitchen Ingredients For the leek and onion sauce 50g/1¾oz unsalted butter 1 tbsp olive oil 2 leeks, thinly sliced 1 onion,…
Jerusalem artichoke and black truffle risotto
By Andi Oliver From Saturday Kitchen Ingredients For the caramelised artichokes and purée 1kg/2lb 4oz Jerusalem artichokes, peeled and chopped into 1in/2cm pieces…