Butternut squash, onion and chestnut tarte fine
By Bryn Williams From Saturday Kitchen Ingredients For the dressing 500ml/18fl oz vegetable oil ½ tbsp white peppercorns, lightly crushed ½ shallot, peeled and…
saturday kitchen recipe
Smoky dogs
By Mary McCartney From Saturday Kitchen Ingredients For the smoky sausages 4 tbsp olive oil 1 medium red onion, finely chopped 1 medium…
Ghewar
By Tony Singh From Saturday Kitchen Ingredients For the ghewar batter 115g/4oz ghee, plus extra for shallow frying 1 large ice…
Braised halibut with scallops and roasted potatoes
By Matt Tebbutt From Saturday Kitchen Ingredients For the olive oil roasted potatoes 8 small Ratte or Charlotte potatoes 200ml/7fl oz olive…
Traditional Swiss fondue
By Matt Tebbutt From Saturday Kitchen Ingredients 1 garlic clove 400g/14oz aged gruyère cheese, grated 200g/7oz emmental cheese, grated splash kirsch 1 tbsp cornflour 220ml/8fl oz white wine 1…
Braised wild rabbit winter salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised wild rabbit 1 wild rabbit, jointed 3 celery sticks, chopped 1 onion, quartered ½ fennel bulb,…
Grilled prawns with crab and chilli chickpeas
Grilled prawns with crab and chilli chickpeas By Matt Tebbutt From Saturday Kitchen Ingredients For the crab and chilli chickpeas…
Monte Cristo sandwich
Croque monsieur to the next level – an egg-dipped, pan-fried toastie – a wonderfully indulgent lunch. By Matt Tebbutt From…
Miso cod with mackerel and coriander broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the cod with miso 1 tbsp caster sugar 1 tbsp mirin 2 tsp sake…
Roast garlic chicken with potato and leek gratin
Enjoy comfort food at its finest with Donna Hay’s roast garlic chicken and creamy gratin for a Sunday lunch to…