Skordalia with roasted Jerusalem artichokes
By Matt Tebbutt From Saturday Kitchen Ingredients For the skordalia 400g/14oz potatoes, peeled and roughly chopped 8 garlic cloves, peeled 300ml/10fl oz double cream…
Spiced crispy tofu with green been, olive and caper relish
By Matt Tebbutt From Saturday Kitchen Ingredients For the relish 1 tsp fennel seeds 2 banana shallots, finely chopped 1 tbsp baby capers…
Fig, apple and almond tart
By Matt Tebbutt From Saturday Kitchen Ingredients For the almond paste 100g/3½oz unsalted butter 100g/3½oz caster sugar 2 free-range eggs, beaten 100g/3½oz ground almonds…
Homemade mincemeat
This vibrant homemade mincemeat sings with festive cheer, blending tart cranberries and sweet Bramley apple with warm spices. The rich…
Baked autumn vegetables in a warm chestnut broth
By Ollie Dabbous From Saturday Kitchen Ingredients For the baked autumn vegetables 200g/7oz salted butter 2 garlic cloves, finely chopped 2.5cm/1in fresh horseradish, finely grated…
Saturday Kitchen Recipes 14 Nov 2020
Ants climbing trees ● Roast saddle of lamb ● Choucroute garnie ● Lau chingri (prawns with bottle gourd) ● …
Choucroute garnie
By Matt Tebbutt From Saturday Kitchen Ingredients 3 tbsp duck fat 2 bratwurst sausages 1 boudin noir 1 Toulouse sausage 2 onions, thinly sliced…
Roast saddle of lamb with baked Savoy cabbage
By Matt Tebbutt From Saturday Kitchen Ingredients For the baked Savoy cabbage 1 Savoy cabbage, dark green leaves separated and kept…
Braised and crispy fried okra
By Matt Tebbutt From Saturday Kitchen Ingredients Method To make the braised okra in tomato, place the okra in a…
Ants climbing trees with soya mince
By Ching-He Huang From Saturday Kitchen Ingredients For the ants climbing trees 125g/4½oz dehydrated soya mince 210ml/7½fl oz boiling water or…