Cured mackerel with pickled vegetables and sweet cured gooseberries
By Matt Tebbutt From Saturday Kitchen Ingredients For the cured mackerel 4 sushi-grade mackerel fillets 200g/7oz salt 50g/1¾oz sugar For…
Lobster masala with spiced lentils
By Matt Tebbutt From Saturday Kitchen Ingredients For the spiced lentils 25g/1oz butter 1 onion, finely chopped 1 green…
Saturday Kitchen Recipes 10 Jun 2017
Spiced cod flatbreads ● Sea bass fillet ● Risotto nero with saffron chilli squid ● Aubergine and mushroom cannelloni…
Aubergine and mushroom cannelloni
Luxuriously creamy, vegetarian and gluten-free. By Michel Roux Jr. From Saturday Kitchen Ingredients 2 banana shallots, roughly chopped olive oil,…
Sea bass fillet, roasted beetroot and grapefruit salad with a gin dressing
Succulent sea bass served with a rainbow beetroot medley. The grapefruit and gin adds a lovely bitter contrast to the…
Roast heritage carrots with garlic scapes and fresh almonds
Garlic scapes are the stalks of garlic plants. They have a very distinctive flavour, similar to wild garlic. By Michel…
John Torode
John Douglas Torode was born in Melbourne, Victoria and is an Australian celebrity chef. After first appearing on television on…
Donal Skehan
Donal is an Irish television personality/presenter, food writer/cook and photographer. Born in Dublin he grew up surrounded and inspired by…
Lawrence Keogh
An accomplished Head Chef Lawrence has created, opened and operated the kitchens in some of London’s most prestigious restaurants in…
Sabrina Ghayour
Sabrina Ghayour is a British-Iranian Chef, food writer and author. Named as one of the ‘Rising Stars of 2014’ by…