Blueberry tart
By Matt Tebbutt From Saturday Kitchen Method Preheat the Oven: Set your oven to 200°C (180°C for fan ovens) or…
saturday kitchen recipe
Beef fried rice with lettuce and herbs
By Andrew Wong From Saturday Kitchen Method Marinate the beef: Place the beef in a bowl and mix it with all…
Peking duck
By Tong Chee Hwee From Saturday Kitchen Method Marinate the Ducks: Combine the marinade ingredients in a small bowl. Rub the marinade…
Yunnan-style grilled sea bass with twice-cooked pork
By Ching-He Huang From Saturday Kitchen Ingredients For the fungus pickle 6 baby cucumbers, washed, sliced on the diagonal on one side…
Sautéed chicken with asparagus, Jersey Royals and watercress sauce
By Matt Tebbutt From Saturday Kitchen Method Marinate the Chicken: In a small bowl, toss the chicken with soy sauce…
Thai-style roasted and steamed cod
By Matt Tebbutt From Saturday Kitchen Method Season the cod with salt and let it firm up for a few…
Burger with dill pickle relish and fried tobacco onions
By Matt Tebbutt From Saturday Kitchen Ingredients For the tobacco onions 2 onions, sliced thinly into rings 1 tsp cayenne pepper 1…
Steak frites
By Matt Tebbutt From Saturday Kitchen Ingredients 2 rib-eye steak (200g/7oz each), at room temperature 1–2 tbsp olive oil salt and freshly ground black…
Coq au vin
By Matt Tebbutt From Saturday Kitchen Ingredients 1 whole chicken, spatchcocked 750ml/1lb 10oz bottle red wine 1 onion, quartered 1 carrot, peeled and chopped…
Roasted duck breast with anchovy salad
SIDE DISHES: Butternut squash and yoghurt | Asparagus, mint and ricotta By Matt Tebbutt From Saturday Kitchen Ingredients For the…