Pistachio tart with poached rhubarb
By Hasan Semay From Saturday Kitchen Ingredients For the poached rhubarb 500g/1lb 2oz rhubarb, cut into finger length pieces caster sugar, to…
Trout and grilled asparagus with sprouted almonds
By Niklas Ekstedt From Saturday Kitchen Ingredients 150g/5½oz organic almonds 1 bunch asparagus, peeled pinch salt 2 tbsp olive oil 2 trout fillets, skin on (about 150g/5½oz…
Dan Bing Taiwanese omelette
By Matt Tebbutt From Saturday Kitchen Ingredients For the crêpe batter 100g/3½oz bread flour 1 egg, beaten salt and freshly ground black pepper…
Slow-braised ox cheek with confit garlic, mushrooms and French beans
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef 4 tbsp olive oil 1 beef cheek, left whole 1 onion, chopped 1 carrot,…
Mafalda carbonara with shaved fennel salad, lemon and bottarga
By Matt Tebbutt From Saturday Kitchen Method Boil the pasta in a large saucepan of salted water according to the…
Saturday Kitchen Recipes 06 Apr 2024
SATURDAY KITCHEN RECIPES 06 Apr 2024
Grandma Pat’s rolled lamb breast with dauphinoise potatoes
By Poppy O’Toole From Saturday Kitchen Suggestions Method To make the lamb, preheat the oven to 190C/170C Fan/Gas 5. Unroll the…
Pineapple fried rice and ikan bakar kecap
By Julie Lin From Saturday Kitchen Ingredients For the ikan bakar kecap 5 shallots, finely chopped 3 garlic cloves, finely chopped 2 red chillies, finely…
Rhubarb and ginger trifle
By Matt Tebbutt From Saturday Kitchen Ingredients For the rhubarb and ginger 6 rhubarb sticks, sliced caster sugar (half the weight of the…
Braised beef with Comté macaroni
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised beef 4 tbsp olive oil 500g/1lb 2oz beef chuck steak 1 onion, cut…