Pumpkin fritters, gruyère and Parmesan cream and kale vinaigrette
By Matt Tebbutt From Saturday Kitchen Ingredients For the pumpkin fritters 2 tbsp olive oil ½ small pumpkin, sliced into thick pieces…
Scallops, celeriac purée, black pudding, red chicory and anchovy salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the celeriac purée 1 small celeriac, peeled and sliced 75g/2½oz butter 400ml/14fl oz milk 2 thyme sprigs…
Cassata semifreddo with autumn fruits
By Matt Tebbutt From Saturday Kitchen Ingredients Method To make the cassata semifreddo, first grease and double line a 450g/1lb…
Saturday Kitchen Recipes 24 Oct 2020
Vegan mushroom risotto ● Flatbread with hummus ● Smoky romesco and tomato galette ● Spiced lentils aubergine toast ●…
Smoky romesco and tomato galette
By Matt Tebbutt From Saturday Kitchen Ingredients 1 pack ready-rolled vegan puff pastry Method Preheat the oven to 190C/170C Fan/Gas…
Mango and coconut vegan meringue
By Matt Tebbutt From Saturday Kitchen Ingredients For the coconut and avocado cream 180g/6½oz caster sugar 400ml/14fl oz coconut milk 3 ripe avocadoes,…
Spiced lentils and aubergine toast
By Matt Tebbutt From Saturday Kitchen Ingredients For the aubergine toast 2 aubergines, halved and scored in a criss-cross pattern dash olive…
Vegan mushroom risotto
By Anna Haugh From Saturday Kitchen Ingredients For the pickled beetroot 1 small beetroot, very thinly sliced 100ml/3½fl oz white wine vinegar 50g/1¾oz caster…
Flatbread with hummus, purple-sprouting broccoli, basil and pomegranate dressing
By Frederick Forster From Saturday Kitchen Ingredients For the flatbread 500g/1lb 2oz strong plain flour, plus extra for dusting 10g/⅓oz table salt 10g/⅓oz…
Saturday Kitchen Recipes 17 Oct 2020
Crispy noodle omelette ● Homemade pasta ● Ricotta and spinach gnudi ● Lemon sponge cake ● Bean soup ●…