Chestnut soup with roasted partridge
By Matt Tebbutt From Saturday Kitchen Ingredients For the chestnut soup 2 tbsp olive oil 1 onion, diced 3 garlic cloves, chopped 3 celery sticks, diced…
Duck fat waffle
By Anna Haugh From Saturday Kitchen Ingredients For the celeriac purée 2 tbsp olive oil 1 shallot, sliced 1 garlic clove, crushed 1 bulb black garlic…
Roast pork belly with cider and chorizo broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork 2 sprigs thyme, leaves picked and chopped 1 bay leaf, chopped 1…
Lamb leg steaks with chermoula and aubergine tagine
By Matt Tebbutt From Saturday Kitchen Ingredients For the tagine 2 tbsp olive oil 1 onion, diced 3 garlic cloves, sliced 2cm/¾in ginger, peeled and…
Gnocchi with Venetian-style liver and onions
By Matt Tebbutt From Saturday Kitchen Ingredients For the liver and onions 2 tbsp olive oil 50g/1¾oz unsalted butter 2 onions, thinly sliced…
Bourride of mussels and monkfish with saffron and fennel
By Ollie Dabbous From Saturday Kitchen Ingredients For the mussels 250ml/9fl oz white wine 1kg/2lb 4oz mussels, debearded and washed, broken mussels discarded For the…
Crab curry and dumplings
By Shivi Ramoutar From Saturday Kitchen Ingredients For the green seasoning ½ bunch chives ½ bunch coriander ¼ bunch parsley 1 garlic clove, roughly chopped 3…
Saturday Kitchen Recipes 02 Oct 2021
Crab curry ● Lamb leg steaks ● Roast pork belly chorizo broth ● Bourride of mussels ● Gnocchi with Venetian-style…
Saturday Kitchen Recipes 25 Sep 2021
Yuxiang aubergine with shiitake mushrooms ● Mussel and leek fritters ● Poke bowl ● Roast pork ● Falafel wraps with…
Roast pork with watercress, sweet and sour apples and chicory
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast pork 6 bay leaves 2kg/4lb 8oz pork loin, on the bone, skin…