Quince tarte tatin
By Marianne Lumb From Saturday Kitchen Ingredients 5 quinces, peeled, quartered and cored 2 tbsp caster sugar 1 lemon, juice only 325g/11½oz ready-rolled all-butter puff…
Chinese dumplings with mushrooms and butternut squash
By Glynn Purnell From Saturday Kitchen Ingredients For the dumpling dough 250g/9oz plain flour, plus extra for dusting pinch salt 20ml/¾fl oz olive oil 125ml/4fl…
Scorched mackerel with chilli tomatoes
By Glynn Purnell From Saturday Kitchen Ingredients 50ml/2fl oz olive oil ½ shallot, finely chopped ½ garlic clove, finely chopped 1 large red chilli, finely chopped…
Wild mushroom risotto
This comforting risotto using a combination of mushrooms gives a great depth of flavour. By Daniel Clifford From Saturday Kitchen Ingredients 20g/¾oz butter…
Deep-fried fennel beignets with lemon mayo and fennel salad
Beignets are the French versions of fritters and can be served sweet or savoury. By Glynn Purnell From Saturday Kitchen Ingredients For…
Chilli con carne
From bbcgoodfood Ingredients 1 large onion 1 red pepper 2 garlic cloves 1 tbsp oil 1 heaped tsp hot chilli powder…
Saturday Kitchen Recipes 29 Dec 2018
Slow-cooked ox cheek ● Rum and orange doughnuts ● Black cod with steamed greens and kimchi rice ● Cheese fondue…
Cheese fondue
By Matt Tebbutt From Saturday Kitchen Ingredients For the cheese fondue 1 garlic clove, halved 200ml/7fl oz white wine 2 freshly ground black peppercorns 2 freshly…
Black cod with steamed greens and kimchi rice
By Matt Tebbutt From Saturday Kitchen Ingredients For the black cod 1 tbsp vegetable oil 2 x 200g/7oz black cod fillets 150ml/5fl oz sake 150ml/5fl…