On Saturday Kitchen Best Bites This Week
Theo Randall makes tagliarini served with red mullet. Ching-He Huang prepares an effortless three-cup chicken. Georgina Hayden delivers some Greek sunshine with kreatopitas. Marianne Lumb gives mille-feuille a savoury makeover and Matt Adlard prepares his elevated choc ice frozen chocolate parfait.
Angela Scanlon gets her food heaven, miso braised mushrooms with roasted scallops, or her food hell, lamb stew with chilli and lemon gremolata.
Kreatopites – Little meat pies with honeymoon tomatoes
Kreatopites are traditional Greek meat pies. These pies are known for their rich flavour and rustic appeal, often found in villages across…
Three cup chicken
By Ching-He Huang From Saturday Kitchen Ingredients 250g/9oz boneless, skinless chicken thighs, sliced into 1-2.5cm/½-1in cubes…
Tagliarini with red mullet, tomatoes, olives and pangrattato
Tagliarini is a ribbon pasta, similar to spaghetti or linguine. By Theo Randall From Saturday Kitchen Ingredients sunflower oil, for…
Frozen chocolate parfait
Equally delicious as a whole dessert in a loaf tin or as here in individual popsicles using popsicle moulds and wooden sticks. By Matt…
Miso-braised mushrooms on toast with glazed scallops
By Matt Tebbutt From Saturday Kitchen Ingredients For the miso-braised mushrooms 1 tbsp miso paste 2 garlic cloves, 1 minced and 1 left…
Tomato consommé with burrata mille feuille
By Marianne Lumb From Saturday Kitchen Ingredients For the consommé 1.4kg/3lb2oz ripe tomatoes on the vine, diced 1 red onion,…
Summer lamb stew with chilli and lemon gremolata
By Matt Tebbutt From Saturday Kitchen Ingredients For the summer lamb stew 2 tbsp olive oil 2 lamb neck fillets, approx. 500g/1lb 2oz…