bean
Tagliatelle with green beans and pesto
By Theo Randall From Saturday Kitchen Ingredients 4 small waxy potatoes, peeled and very thinly sliced 100g/3½oz extra fine green beans 250g/9oz fresh tagliatelle…
Roast scallops with girolles, brown shrimps, white beans and cucumber
By Glynn Purnell From Saturday Kitchen Ingredients For the spiced butter 225g/8oz salted butter ¼ tsp paprika ¼ tsp ground ginger ¼ tsp mild curry…
Turbot, with broad beans, courgette and dashi
By Liam Simpson-Trotman From Saturday Kitchen Ingredients 1 whole turbot (about 2kg/4lb 8oz), cleaned and prepared, plus extra bones from your fishmonger 1…
Grilled sirloin ‘tagliata’ with beans and salsa verde
By Theo Randall From Saturday Kitchen Ingredients For the beans 200g/7oz fresh borlotti beans, podded 3 garlic cloves 1 sprig sage…
Pork cheeks with orecchiette, broad beans, peas and mint
By Jason Atherton From Saturday Kitchen Ingredients For the pork cheeks 2 tbsp olive oil 4 pork cheeks, trimmed 1 large onion, finely chopped 1 large carrot,…
Refried bean and cheese tamales with jalapeno salsa
By Matt Tebbutt From Saturday Kitchen Ingredients For the tamales 70g/2½oz lard 225g/8oz plain flour 1½ tsp baking powder 1 tsp salt 150ml/5fl oz warm water…