Mexican fish with refried beans
By Rick Stein From Saturday Kitchen Ingredients 2 whole bass, each about 350g/12oz, gutted and butterflied For the salsa verde (green sauce)…
Sicilian brioche with almond granita
This is a classic combination for a traditional Italian dessert. For this recipe, you will need 8 brioche moulds. By Matt…
Gnocchi with onion purée, kale and black garlic paste
Make your own traditional potato gnocchi in this easy-to-follow recipe. Here it is served with onion and garlic purées and…
Spiced aubergine purée and grilled vegetables in lettuce cups
This is perfect for a vegetarian lunch or a meat-free Monday meal. By Matt Tebbutt From Saturday Kitchen Ingredients For the spiced…
Saturday Kitchen Recipes 28 Jul 2018
Spinach borek pastries ● Spiced aubergine purée ● Gnocchi with onion purée ● Sicilian brioche with almond granita ●…
Vitello tonnato
This Italian classic is served cold so perfect for summer. By Matt Tebbutt From Saturday Kitchen Ingredients For the veal rump 2…
Seared scallops with crab fritters
By Matt Tebbutt From Saturday Kitchen Ingredients For the ravigote sauce 1 tsp Dijon mustard 1 tbsp white wine vinegar 100ml/3½fl oz olive oil 1…
Smoked haddock with butterbean purée
By Matt Tebbutt From Saturday Kitchen Ingredients For the herb butter 2 tbsp chopped fresh flatleaf parsley 55g/2oz salted butter 1 tsp snipped fresh chives…
Saturday Kitchen Recipes 21 Jul 2018
Chicken bastilla ● Smoked haddock ● Seared scallops with crab fritters ● Vitello tonnato ● Seafood biryani
Saturday Kitchen Recipes 08 Jul 2018
Monkfish kebabs with chermoula ● Braised venison shin ● Strawberry and cherry galette ● Buccatini with sardines ● Black cavatelli…