Mussels, prawn and scallop Thai broth
By Matt Tebbutt From Saturday Kitchen Ingredients 2 king scallops 2 pancetta slices 100g/3½oz Thai red paste 2 tbsp palm sugar 1 tbsp vegetable oil…
saturday kitchen recipe
Shredded duck & cucumber lettuce “wraps”
By Ching-He Huang From Saturday Kitchen Ingredients For the shredded duck 2 free-range duck legs, skin on (approximately 460g/1lb) For the marinade 2…
Mutton-stuffed johnny cakes with curry broth and pickle
By Andi Oliver From Saturday Kitchen Ingredients For the Antigua green seasoning 2 fresh thyme sprigs (about 10g) 1 bay leaf 50g/1¾oz flatleaf parsley 4 spring…
Roast fillet of beef rolled in herbs, mushrooms and prosciutto
By Matt Tebbutt From Saturday Kitchen Ingredients 50g/1¾oz unsalted butter 2 garlic cloves, minced 2 large Portobello mushrooms, sliced 20g/¾oz dried porcini, soaked in boiling…
Smoked haddock with Welsh rarebit and remoulade
By Matt Tebbutt From Saturday Kitchen Ingredients For the smoked haddock with Welsh rarebit 75ml/2½fl oz full-fat milk 350g/12oz mature cheddar 12g/½oz plain…
Roast sea bream in wine and cream with olives and capers
By Matt Tebbutt From Saturday Kitchen Ingredients For the sea bream 400ml/14fl oz hot fish stock, to cover fresh flatleaf parsley stalks 50g/1¾oz…
Celeriac maltagliati with a smokey tomato sauce and walnut pesto
By Matt Tebbutt From Saturday Kitchen Ingredients For the smoky tomato sauce 1 x 400g tin whole plum tomatoes 4 fresh…
Chicken liver tagliatelle with crispy onions
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised onions 75g/2½oz unsalted butter 1 onion, thinly sliced 2 sprigs fresh thyme, leaves…
Potted leftover roast beef
By Matt Tebbutt From Saturday Kitchen Ingredients For the potted beef 200g/7oz salted butter 4 banana shallots, finely chopped 2 garlic cloves, crushed 1…
Steak frites
By Mike Reid From Saturday Kitchen Ingredients 2 x 200g/7oz skirt steaks 1 large Maris Piper potatoes, peeled and cut into 2cm chips…