Poached chicken in white wine
The chicken is poached in a butter-covered muslin and slowly cooked in stock and wine. By John Williams From Saturday Kitchen Ingredients…
Hanger steak with creamed spinach and a red wine sauce
Hanger steak (sometimes called onlget or bavette steak) is a known for its depth of flavour and is best served…
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…
Vitello tonnato
This Italian classic is served cold so perfect for summer. By Matt Tebbutt From Saturday Kitchen Ingredients For the veal rump 2…
Sugar-cured trout with cornbread blinis
By Matt Tebbutt From Saturday Kitchen Ingredients For the sugar-cured trout 400g/14oz sea trout fillet, pin-boned 50g/1¾oz salt 60g/2¼oz sugar 1 lime, zest and juice For the…
Nine-hour pork shoulder with pineapple relish
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork shoulder 3 tbsp hot smoked paprika 3 tbsp sweet smoked paprika 3 tbsp brown sugar…
Lamb loin stuffed with kidney, liver and an olive sauce
By Matt Tebbutt From Saturday Kitchen Ingredients 100g/3½oz black olive tapenade 1 lamb’s kidney, cleaned and diced 55g/2oz lamb’s liver, cleaned and diced 1 tsp…
Harissa-roasted monkfish with blood orange, sumac, pomegranate and za’atar flatbread
By Matt Tebbutt From Saturday Kitchen Ingredients For the monkfish 1 tbsp crème fraîche 1 tbsp harissa 1 lemon, juice only 600g/1lb 5oz monkfish fillets For…
Stuffed cabbage
For this recipe you will need a 6 pieces of clean muslin. By Matt Tebbutt From Saturday Kitchen Ingredients For the stuffed…
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…