Trout ballottine with crayfish and girolles
By Matt Tebbutt From Saturday Kitchen 2 gelatine leaves bunch chervil, finely chopped bunch dill, finely chopped bunch chives, finely chopped bunch tarragon, finely chopped small handful flatleaf parsley,…
Saturday Kitchen Recipes 07 Oct 2017
Razor clams with jamón and cava vinaigrette ● Cheat’s ricotta and cherry tomato gnocchi ● Loaded beetroot burgers ●…
Saturday Kitchen Recipes 30 Oct 2017
Warm smoked Arctic char ● Roast cod with chorizo ● Warm salad of black pudding & curried haddock ● Wild…
Hairy Bikers Sausage casserole – delicious winter warmer
This hearty Hairy Bikers sausage casserole is a warming, flavourful dish packed with savoury pork sausages, smoky bacon, and a…
Roast cod with chorizo, fennel and saffron aioli
By Matt Tebbutt From Saturday Kitchen Ingredients 2 x 250g/9oz cod pieces 2 tbsp olive oil, plus extra 150g/5½oz chorizo 4 small onions, quartered few sprigs thyme…
Saturday Kitchen Recipes 23 Sep 2017
Hay baked celeriac ● Weeping tiger fillet steak ● Beer-battered mackerel ● Braised lamb shanks ● Crab lasagne
Japanese seafood hotpot with miso vegetables
By Matt Tebbutt From Saturday Kitchen Ingredients For the dipping sauce 2 tbsp soy sauce 2 tbsp mirin 2 tbsp lemon juice 1 tbsp Bonito flakes (available…
Saturday Kitchen Recipes 16 Sep 2017
Harrissa lamb ● Truffle gnudi ● Poached fillet of beef ● Japanese seafood hotpot ● Pineapple chicken
Poached fillet of beef with bone marrow and burnt butter hollandaise
By Matt Tebbutt From Saturday Kitchen Ingredients 400g tin beef consommé 250ml/9fl oz red wine, ideally Bordeaux bouquet garni of bay leaf, thyme and leek…
Truffle gnudi with broad beans, grilled Gem lettuce and pea purée
By Matt Tebbutt From Saturday Kitchen Ingredients 125g/4½oz Parmesan (or alternative vegetarian hard cheese), grated 450g/1lb ricotta cheese, drained 12.5g jar black truffle, finely chopped white truffle oil,…