Chinese-style steamed seafood and dumplings with black bean and ginger dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn shumai 200g/7oz raw prawns, 100g/3½oz minced and 100g/3½oz chopped 1 tsp…
saturday kitchen
Vegan bara brith
By Gaz Oakley From Saturday Kitchen Ingredients For the bara brith 450g/1lb mixed dried fruit, (such as sultanas, raisins and candied mixed…
Rabbit pappardelle
By Angela Hartnett From Saturday Kitchen Ingredients 4 farmed rabbit legs 50ml/2fl oz olive oil 40g/1½oz unsalted butter 1 small carrot, peeled and finely chopped 1…
Poached salmon in court bouillon
By Jack Stein From Saturday Kitchen Ingredients For the court bouillon 1 onion, sliced 1 carrot, peeled and sliced 1 bay leaf 1 fresh thyme sprig…
No-bake rocky road cheesecake
By Matt Tebbutt From Saturday Kitchen Ingredients For the rocky road 150g/5½oz dark chocolate, broken into small pieces 75g/2¾oz butter, cut into…
Rack of lamb with sauce paloise
The paloise sauce is magical with roast lamb, like a classic béarnaise with fillet steak By Matt Tebbutt From Saturday…
Saturday Kitchen Recipes 24 Feb 2024
SATURDAY KITCHEN RECIPES 24 Feb 2024 Top Olia Hercules titles for you Top Olly Smith titles for you
Beef shin stew with spiced sweet potato dumplings and couscous
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef shin stew 800g/1lb 12oz beef shin, cut into 4cm/1.5in pieces 6 tbsp olive…
Rigatoni with spinach, pecorino and anchovy sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta 3 free-range egg yolks 3 free-range eggs 400g/14oz ‘00’ flour 100g/3½oz semolina flour For the…
Roast beetroot dal with coriander chutney
By Matt Tebbutt From Saturday Kitchen Ingredients For the dal 500g/1lb 2oz raw beetroot, left whole 2 tbsp olive oil 2 tbsp vegetable…