Butterflied sea bass with burnt spring onion and herb dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the sea bass 1 whole sea bass (400g–600g/14oz–1lb 5oz), head on 1 lime, juice only…
saturday kitchen
Monkfish osso buco with brown shrimp and parsley dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the monkfish 1 whole monkfish tail on the bone, cut into steaks 6 tbsp…
Saturday Kitchen Recipes 09 Mar 2024
SATURDAY KITCHEN RECIPES 09 Mar 2024
Fondant potato with cheese custard, dulse and nori fries
By Jack Croft and Will Murray From Saturday Kitchen Ingredients For the pickled dulse 50g/1¾oz white wine vinegar 15g/½oz caster sugar 2 tsp soy…
Mussels, morteau sausage and leeks on sourdough
By Matt Tebbutt From Saturday Kitchen Ingredients 1 thick slice sourdough bread 3 garlic cloves, 2 chopped and 1 left whole 1 tbsp olive…
Chinese-style sweet and sour duck
By Matt Tebbutt From Saturday Kitchen Ingredients For the duck 1 tsp salt ½ tsp white pepper 1 tsp Chinese five-spice powder ½ duck,…
Japanese-style pork belly hot pot
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork belly 500g/1lb 2oz pork belly, cut into large pieces 2 tbsp vegetable…
Chicken and yeast extract pie
By Ravneet Gill From Saturday Kitchen Ingredients For the pastry 400g/14oz strong white flour, plus extra for dusting 1½ tsp fine salt 1…
Ravneet Gill’s hot cross buns
By Ravneet Gill From Saturday Kitchen Ingredients For the dough 180ml/6¼fl oz full-fat milk 400g/14oz strong white flour, plus extra for dusting 1½…
Saturday Kitchen Recipes 02 Mar 2024
SATURDAY KITCHEN RECIPES 02 Mar 2024