Spiced pear tarte tatin with soured ice cream
A traditional pudding with a spicy twist. By Matt Tebbutt From Saturday Kitchen Ingredients For the tarte tatin 150g/5½oz salted butter, room temperature…
Saturday Kitchen Recipes 06 Oct 2018
Crispy chicken with braised aubergine ● Ray with fermented fries ● Spiced pear tarte tatin ● Saffron-braised kid with hummus…
Saturday Kitchen Recipes 29 Sep 2018
Seared scallop succotash ● Best ever banoffee pie ● Rabbit and prune casserole ● Baked sea bream with garlic prawns…
Baked sea bream with garlic prawns
By The Hairy Bikers From Saturday Kitchen Ingredients For the herb oil 150ml/5fl oz olive oil 2–3 rosemary sprigs, roughly chopped 2–3 thyme sprigs, roughly…
Rabbit and prune casserole
Rabbit is a sustainable meat and works well in a casserole. By The Hairy Bikers From Saturday Kitchen Ingredients 200g/7oz ready-to-eat prunes, stones…
Scallop, potato and fennel tart with dill sauce
This puff pastry tart makes a filling lunch or an easy midweek dinner. By Matt Tebbutt From Saturday Kitchen Ingredients For the…
Pork belly and pigs’ cheeks in red wine sauce with gnocchi
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork in red wine sauce 50g/1¾oz butter 500g/1lb 2oz pigs’ cheeks, fat on and…
Parmesan soufflé with vin santo pears
By Matt Tebbutt From Saturday Kitchen Ingredients butter, for greasing 375g/13oz Parmesan, grated 3 free-range eggs, yolks and whites separated 75ml/2½fl oz double cream 150ml…
Saturday Kitchen Recipes 22 Sep 2018
Baked sea bass ● Parmesan soufflé with vin santo pears ● Pork belly and pigs’ cheeks ● Scallop, potato and…
Baked sea bass with fennel and porcini mushroom
By Theo Randall From Saturday Kitchen Ingredients 70g/2½oz unsalted butter, plus extra for greasing 2 sea bass fillets, about 175g/6oz each 1 fennel bulb, core…