Pork belly and pigs’ cheeks in red wine sauce with gnocchi
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork in red wine sauce 50g/1¾oz butter 500g/1lb 2oz pigs’ cheeks, fat on and…
saturday kitchen
Parmesan soufflé with vin santo pears
By Matt Tebbutt From Saturday Kitchen Ingredients butter, for greasing 375g/13oz Parmesan, grated 3 free-range eggs, yolks and whites separated 75ml/2½fl oz double cream 150ml…
Saturday Kitchen Recipes 22 Sep 2018
Baked sea bass ● Parmesan soufflé with vin santo pears ● Pork belly and pigs’ cheeks ● Scallop, potato and…
Baked sea bass with fennel and porcini mushroom
By Theo Randall From Saturday Kitchen Ingredients 70g/2½oz unsalted butter, plus extra for greasing 2 sea bass fillets, about 175g/6oz each 1 fennel bulb, core…
Saturday Kitchen Recipes 15 Sep 2018
Tandoori quail ● Marmalade pudding and Bourbon custard ● Chicken, rice, slaw and plantain ● Lamb and wild mushroom pierogi…
Squid toasts with cucumber pickle
By Matt Tebbutt From Saturday Kitchen Ingredients For the cucumber pickle 2 tbsp rapeseed oil 1 red chilli, finely chopped 2 garlic cloves, crushed 1 cucumber,…
Roast grouse with liver and mushrooms
By Matt Tebbutt From Saturday Kitchen Ingredients For the grouse 1 bay leaf 1 thyme sprig 1 oven-ready grouse, about 400g/14oz 4 rashers streaky bacon 1…
Thai beef curry
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tbsp galangal, peeled and crushed 2…
Saturday Kitchen Recipes 08 Sep 2018
Chilli fish with tahini and mint rice ● Thai beef curry ● Roast grouse ● Squid toasts ● Deep-fried shiitake…
Smoked haddock broth with deep-fried eggs and chorizo oil
By Matt Tebbutt From Saturday Kitchen Ingredients For the deep-fried eggs 150g/5½oz spreadable chorizo paste, or blended chorizo 2 hard-boiled free-range eggs, cooled…