Octopus with salt-baked celeriac
By Matt Tebbutt From Saturday Kitchen Ingredients For the salt-baked celeriac 300g/10½oz rock salt 5 free-range egg whites 300g/10½oz plain flour 1 celeriac For the octopus…
saturday kitchen
Saturday Kitchen Recipes 21 Apr 2018
Prawn and courgette linguine ● Spring panzanella ● Parmesan fritters ● Rice pudding with caramelised pears ● Octopus with salt-baked…
Saturday Kitchen Recipes 14 Apr 2018
Caponata with stuffed lamb chops ● Roasted black figs ● Homemade tacos ● Baked Chinese buns ● Jalebi…
Baked Chinese buns with dipping sauce
These sweet, stuffed Chinese buns are served with a fiery ginger and chilli dipping sauce. By Matt Tebbutt From Saturday Kitchen Ingredients…
Roasted black figs and aubergines with dates
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted black figs and aubergines 1 tbsp white miso paste 1 tbsp mirin 1 tbsp vegetable oil…
Homemade tacos with toasted chickpeas and mango salsa
By Matt Tebbutt From Saturday Kitchen Ingredients For the corn tortillas 300g/10½oz fine cornmeal flour or self-raising flour pinch salt 2 tbsp olive oil For…
Steamed razor clams with bacon and chilli
By Matt Tebbutt From Saturday Kitchen Ingredients 4 tbsp olive oil 1 garlic clove, finely chopped ¼ fennel bulb, diced and a few fronds reserved and chopped…
Sole fillets and black pudding with Jerusalem artichoke purée
By Matt Tebbutt From Saturday Kitchen Ingredients For the Jerusalem artichoke purée 4 tbsp olive oil 600g/1lb5oz Jerusalem artichokes, peeled and sliced 2 garlic cloves, sliced…
Cherry soufflé
By Matt Tebbutt From Saturday Kitchen Ingredients For the cherry sauce 1kg/2lb4oz fresh cherries 1 cinnamon stick ½ vanilla pod 150ml/5fl oz kirsch 100g/3½oz caster sugar For the…
Saturday Kitchen Recipes 31 Mar 2018
Raw deer ● Cherry soufflé ● Sole fillets and black pudding ● Steamed razor clams ● Jamaican beef patties with…