Grilled red mullet with clams
By Matt Tebbutt From Saturday Kitchen Ingredients 1kg/2lb 4oz clams in shell 2 red mullet fillets, pin-boned and trimmed 2 tbsp toasted panko breadcrumbs 2 tsp…
Loin of venison with creamed corn and cobnuts
By Matt Tebbutt From Saturday Kitchen Ingredients 2 small onions 300g/10½oz venison loin splash Madeira 10g/⅓ oz butter 2 thyme sprigs 1 garlic clove, peeled and smashed 1 tbsp demi-glace…
Whole roasted baby pineapple with rum and chilli
By Matt Tebbutt From Saturday Kitchen Ingredients For the frozen Greek yoghurt 500g/1lb 2oz Greek yoghurt 50g/1¾oz caster sugar 1 lemon, juice only 6…
Roasted cherry tomatoes with baked ricotta and pizzette fritte
By Claire Thomson From Saturday Kitchen Ingredients For the pizzette fritte 175g/6oz plain flour ½ tsp salt 100ml/3½fl oz warm water 1 tbsp olive…
Roast duck with Provencal black figs
By Freddy Bird From Saturday Kitchen Ingredients 1 garlic clove, crushed 175g/6oz unsalted butter, softened 3 sprigs rosemary, finely chopped 2-3 ripe Provencal black figs (alternatively use…
Saturday Kitchen Recipes 31 Aug 2019
Smoky roast carrot burgers ● Grilled Caesar salad ● Duck massaman curry ● Almond tart with roasted peaches ● Smoked…
Smoked trout with a tomato, lime and ginger broth
By Matt Tebbutt From Saturday Kitchen Ingredients 10 beef tomatoes, roughly chopped 2 fresh lime leaves 5cm/2in piece fresh ginger 2 tbsp fresh samphire, tips…
Almond tart with roasted peaches and liquorice ice cream
By Matt Tebbutt From Saturday Kitchen Ingredients For the almond tart 100g/3½oz unsalted butter, softened 100g/3½oz caster sugar 2 free-range eggs 100g/3½oz ground almonds 1…
Duck massaman curry
By Matt Tebbutt From Saturday Kitchen Ingredients For the curry paste 1 tsp shrimp paste 30g/1oz toasted peanuts. roughly chopped 1 banana shallot,…
Halibut with potato croquettes and fried shiitake mushrooms
By Gary O’Hanlon From Saturday Kitchen Ingredients For the croquettes 2 Maris Piper potatoes, baked with the skin on 4 tomatoes, skinned, deseeded…