Bruschetta with olives, courgettes, ricotta and rocket
By Theo Randall From Saturday Kitchen Ingredients 4 tbsp olive oil, plus 1 tsp for the salad dressing 4 courgettes, cut in half…
saturday kitchen recipe
Cjarsons
By Theo Randall From Saturday Kitchen Ingredients For the pasta 200g/7oz Italian ‘00’ flour, plus extra for dusting 2 free-range eggs, beaten For…
Welsh rarebit with crab
By Matt Tebbutt From Saturday Kitchen Ingredients 50g/1¾oz unsalted butter 50g/1¾oz plain flour 250ml/9fl oz Welsh beer 250g/9oz gruyère ½ tsp Dijon mustard dash Worcestershire sauce…
Crab and sweetcorn fritters with crab sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the crab stock 1kg/2lb 4oz roasted crab shells 1 onion, roughly chopped 2 carrots, chopped 2 celery sticks,…
Mussel and saffron risotto with kale crisps
By Matt Tebbutt From Saturday Kitchen Ingredients For the risotto 1kg/2lb 4oz mussels, scrubbed clean, discard any that don’t close when…
Cuttlefish meatballs with paprika butter sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the meatballs 2 small cuttlefish, cleaned and chopped, fins removed 400g/14oz beef mince 1 onion,…
Pringas
Pringás is a delicious meaty combination of chicken, beef, pork and chorizo that’s slow-cooked for hours until it forms a spread that’s perfect on toast…
Griddled tuna with olive tapenade and garlic soup
By Matt Tebbutt From Saturday Kitchen Ingredients For the soup 2 tbsp olive oil 1 onion, diced 10 garlic cloves, chopped 2 potatoes, peeled and…
Spiced beef shin with prunes and apricots
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef shin 2 tbsp olive oil 1 beef shin, bone in and cut by…
Pork chops with roast vegetables and walnut picada
By Ben Tish From Saturday Kitchen Ingredients For the roast vegetables 150g/5½oz sea salt, plus extra for sprinkling 1 rosemary sprig 2 thyme sprigs 2 garlic cloves 40g/1½oz…