Saturday Kitchen Recipes 20 Feb 2021
Roasted and pickled celeriac ● Confit tandoori chickpeas ● Baked berry clafoutis ● Goan seafood curry ● Whole baked cheese…
Roasted sea bass with wild mushrooms
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised mushrooms 2 dried ancho or chipotle chillies 2 Portobello mushrooms dash olive oil…
Crab wontons with aromatic crab broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the aromatic crab broth 600ml/20fl oz chicken stock 300g/10½oz crab shells, broken up 3 tbsp soy…
Coconut and ricotta pancakes
By Matt Tebbutt From Saturday Kitchen Ingredients 300g/10½oz ricotta 4 free-range eggs, separated 175ml/6fl oz coconut milk 100g/3½oz plain flour 25g/1oz fine polenta 1 tsp baking…
Auvergne brunch
By Matt Tebbutt From Saturday Kitchen Ingredients 105g/3½oz unsalted butter 2 tbsp olive oil 1 onion, thinly sliced 1 small potato, diced 4 spring cabbage leaves,…
Black bean tofu ‘mein
By Ching-He Huang From Saturday Kitchen Ingredients For the golden tofu 400g/14oz firm tofu, drained, patted dry and cut into 2cm/1in cubes…
Thai-style chilli beef
By Ken Hom From Saturday Kitchen Ingredients 25g/1oz Chinese dried mushrooms 450g/1lb lean beef steak or fillet, thinly sliced 1 tsp salt ½ tsp freshly…
Saturday Kitchen Recipes 13 Feb 2021
Thai-style chilli beef ● Auvergne brunch ● Coconut ricotta pancakes ● Crab wontons ● Roasted sea bass ● Black bean…
Saturday Kitchen Recipes 06 Feb 2021
Ice cream terrine ● Brandade with mussels ● Roasted spiced lamb ribs ● Sirloin steak baked aubergine ● Aligot ●…
Aligot with red wine braised beef sausages
Ingredients For the aligot 1kg/2lb 4oz floury potatoes, such as Maris Piper or Desiree, peeled and roughly chopped into equal-sized…