By Sally Abé From Saturday Kitchen Ingredients For the croquettes 1 large King Edwards potato 25g/1oz plain flour 25g/1oz unsalted butter 350ml/10fl oz full-fat milk 1 tsp ground smoked paprika ½ tsp ground hot paprika 100g/3½oz gruyère, grated 200g/7oz cooked white crabmeat 100g/3½oz cooked …
By Theo Randall From Saturday Kitchen Ingredients For the lamb rump 1 lemon, zest and juice only 4 x 180g/6oz lamb rumps 2 garlic cloves, cut into quarters 1 sprig rosemary, leaves picked and roughly chopped 3 tbsp olive oil sea …
By Matt Tebbutt From Saturday Kitchen Ingredients 20 prunes, stones removed 4 tbsp vegetable oil 1 whole duck 3 anchovy fillets 1 tsp fennel seeds 8 garlic cloves, peeled but left whole 4 Portobello mushrooms, sliced 1 onion, thickly sliced splash white wine …
By Matt Tebbutt From Saturday Kitchen Ingredients For the aubergine parmigiana 1 litre/1¾ pint tomato passata 1 garlic clove, crushed 1 sprig rosemary 3–4 tbsp balsamic vinegar 2 tsp olive oil 4 aubergines, cut into long slices 2 beef tomatoes, sliced 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the saffron aioli 1 free-range egg yolk 1 free-range egg 3 garlic cloves, crushed 200ml/7fl oz olive oil 1 lemon, juice only salt, to taste For the baked rice and sardines 2 …
By Paul A Young From Saturday Kitchen Ingredients For the dark chocolate layer 100g/3½oz unsalted butter, softened 50g/1¾oz unrefined caster sugar 50g/1¾oz golden syrup 25ml/¾fl oz warm water ½ tsp sea salt 125g/4½oz dark chocolate, in pieces 60g/2¼oz tea biscuits (such as Rich …
By Anna Haugh From Saturday Kitchen Ingredients For the noisette potatoes 1 large Maris Piper or King Edward potato, peeled and balled using a melon baller 200g/7oz unsalted butter For the roasted partridge 2 prepared partridge, breasts removed and keep …
Roasted partridge ● Jubilee biscuit cake ● Rack of lamb ● Sole brown shrimps and sparkling wine sauce ● ‘Street food’ fried chicken
By Matt Tebbutt From Saturday Kitchen Ingredients Method To make the fried chicken, preheat the oven to 200C/180C Fan/Gas 6. Combine the curry powder and salt together on a plate. Scrape off any excess fat from the …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sole, broad beans and shrimps 100g/3½oz small broad beans plain flour, to dust 1 whole Dover or lemon sole, skin and head removed, trimmed 2 tbsp olive oil 30g/1oz …
By Matt Tebbutt From Saturday Kitchen Ingredients For the rack of lamb 2 tbsp olive oil 1 x 8-bone rack of lamb, fat scored 1 sprig rosemary 2 garlic cloves, peeled and left whole 100g/3½oz unsalted butter 50ml/2fl oz Madeira wine salt …
By Matt Tebbutt From Saturday Kitchen Ingredients For the picanha steak 3 tbsp paprika 2 tbsp onion powder 2 tbsp garlic powder 1 tbsp dried oregano 1 tbsp dried thyme 1 tsp black pepper 1 tsp cayenne pepper 1 tbsp celery salt 1kg/2lb 4oz picanha joint …
By Matt Tebbutt From Saturday Kitchen Ingredients 4 bird’s-eye chillis pinch salt 8 garlic cloves, thinly sliced 3 tsp dark soy sauce 3 tsp light soy sauce 1–2 tbsp Thai fish sauce 1–2 tsp caster sugar 4 tsp oyster sauce 100ml/3½fl oz …
By Matt Tebbutt From Saturday Kitchen Ingredients To make the candied rhubarb 1 stick pink rhubarb, very thinly sliced 8cm lengths 50g/1¾oz caster sugar For the sour rhubarb sorbet 70g/2½oz caster sugar 350g/12oz green rhubarb 1 lemon, juice …
By Bryn WIlliams From Saturday Kitchen Ingredients For the scallops 3 large sushi-grade cleaned and shucked scallops, from a good-quality fishmonger, roes separated, flesh diced, 2 shells reserved and cleaned 100g/3½oz fresh podded peas 6 breakfast radishes, cut into …
By John Molnar From Saturday Kitchen Ingredients For the mushy peas 250g/9oz marrowfat peas 1 tsp bicarbonate of soda good pinch salt small pinch ground white pepper 50g/1¾oz butter good splash malt vinegar For the fish 4 x 200g/7oz–225g/8oz boneless hake fillets 4 …
By Philip Khoury From Saturday Kitchen Ingredients For the vegan meringue 2 x 400g tins chickpeas 300g/10½oz caster sugar 3g cream of tartar For the berry jam 2g agar-agar 30g/1oz caster sugar 120g/4½oz strawberries, trimmed 110g/4oz raspberries 22ml/1fl oz lemon juice For the sparkling …
Vegan Eton mess ● Scallop ceviche and smoked roe ● Goats’ cheese mousse tarts ● Picanha steak with barbecue sauce and fried pickles ● Thai pork kapow
Nisha’s thali ● Mu shu pork with hoisin sauce and pancakes ● Thai vegan burger with peanut dressing ● Saffron risotto cakes with mushroom salad ● Cajun-spiced cauliflower with collard green and “comeback” sauce
By Matt Tebbutt From Saturday Kitchen Ingredients 1 small cauliflower, broken into florets, leaves separated For the spiced flour mix 150g/5½oz plain flour 1 tbsp garlic powder 2 tbsp smoked paprika 1 tbsp black pepper 1 tbsp oregano 1 tsp cayenne pepper …
By Matt Tebbutt From Saturday Kitchen Ingredients For the saffron risotto cakes 4 tbsp olive oil 1 leek, thinly sliced 1 garlic clove, crushed 350g/12oz risotto rice 1 tbsp miso paste 1 bay leaf 150ml/5fl oz white wine 1 tsp saffron 600ml/21fl oz hot vegetable stock …
By Matt Tebbutt From Saturday Kitchen Ingredients For the vegan burgers 1 banana shallot, finely chopped 1 stick lemongrass, finely chopped 1 tsp fresh ginger, grated 2 garlic cloves, crushed 1 tbsp vegan Thai red curry paste 2 x 400g tins chickpeas, …
By Ken Hom From Saturday Kitchen Ingredients 450g/1lb boneless pork fillet, cut into thin strips about 7.5cm/3in long 1 free-range egg white ½ tsp salt 2 tsp cornflour 280ml/10oz groundnut or vegetable oil, for deep frying 4 free-range eggs, beaten 25g/1oz dried …
By Ken Hom From Saturday Kitchen Ingredients 1½ tbsp groundnut or vegetable oil 3 tbsp spring onions, finely chopped 2 tbsp banana shallots, finely chopped 50g/1¾oz red pepper, diced 50g/1¾oz carrot, diced 100g/3½oz courgette, diced 50g/1¾oz green peas, thawed if frozen 1 tbsp …
By Nisha Katona From Saturday Kitchen Ingredients For the black cardamon rice 4 tbsp vegetable oil 1 tsp cumin seeds 5 black cardamom pods 200g/7oz white basmati rice For the savoy cabbage 3 tbsp vegetable oil 1 tsp black mustard seed ½ savoy cabbage, finely shredded …
By Mateo Zielonka From Saturday Kitchen Ingredients For the classic egg pasta 300g/10½oz Italian ’00’ flour 3 free-range eggs For the beetroot pasta 200g/7oz cooked beetroot, peeled and finely chopped 2 free-range egg yolks 1 free-range egg 250g/9oz Italian ’00’ flour For …
By Mateo Zielonka From Saturday Kitchen Ingredients 400g/14oz classic egg dough recipe or dried pasta of your choice coarse semolina, for dusting 2 tbsp olive oil 1 large onion, finely chopped 1 small head fennel, finely chopped ½ head celery, finely chopped …
By Mateo Zielonka From Saturday Kitchen Ingredients 400g/14oz classic egg dough recipe or dried pasta of your choice coarse semolina, for dusting if using fresh pasta dough 250g/9oz courgettes (about 3 medium courgettes), grated 6 tbsp olive oil 1 bunch fresh mint, leaves …
By Andi Oliver From Saturday Kitchen Ingredients For the root beer-braised onions 125g/4½oz unsalted butter 5 medium onions, very thinly sliced few sprigs fresh marjoram 6 whole garlic cloves, bashed 1 long red chilli, finely chopped 100ml/3½fl oz chicken stock 100ml/3½fl oz root beer …
By James Knappett From Saturday Kitchen Ingredients For the pickle 200g/7oz rice wine vinegar 200g/7oz white caster sugar 5g/¼oz salt 3 long red chillies, thinly sliced For the pilaf 3 tbsp unsalted butter 1 banana shallot (or 1 small onion), finely chopped 280g/10oz long …
By Matt Tebbutt From Saturday Kitchen Ingredients For the beans 250g/9oz dried cannellini beans 1 onion, roughly chopped 1 stick of celery, roughly chopped 6 garlic cloves, roughly chopped 1 red chilli, roughly chopped 1 bay leaf 1 small bunch thyme ¼ bulb …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chicken 500ml/18fl oz chicken stock 150ml/5fl oz dry sherry 1 tbsp soy sauce 4cm/2in knob fresh ginger 4 garlic cloves, crushed 1 star anise 1 onion, quartered 1 orange, pared zest only 1 tbsp coriander seeds, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the herb crust 40g/1½oz Parmesan, grated 80g/3oz fine breadcrumbs 60g/2¼oz unsalted butter, softened 25g/1oz mixed fresh parsley, tarragon and dill For the halibut 2 x 200g/7oz halibut fillets, off the bone, skin removed 1 …
Sweet and sticky pork ribs ● Herb crusted halibut with leeks and whipped brie ● Poached chicken with green harissa ● Grilled prawns with beans and shellfish oil
Fideus with salsa negra ● Blueberry cake doughnuts ● Garden cupcakes raspberry punch ● Veal stroganoff ● Lamb asparagus rosciutto ● Grilled salmon dragoncello sauce
Pork belly baps poached rhubarb ● Pan-fried mackerel ● Poached cod date purée ● Victoria(ish) sponge dessert ● Jersey Royal potatoes, asparagus, brown shrimp and blood orange butter
