By Gennaro Contaldo From Saturday Kitchen Ingredients For the salad 2 celery stalks, sliced lengthways into small julienne strips 100g/3½oz green beans, cut into quarters 100g/3½oz young spinach leaves, washed 100g/3½oz rocket leaves, washed 6 tbsp extra virgin olive oil 2 tbsp balsamic vinegar salt …
By Matt Tebbutt From Saturday Kitchen Ingredients For the whole roast sea bass 500g/1lb 2oz potatoes, peeled 6 garlic cloves, peeled 1 whole sea bass (at least 1kg/2lb 4oz), patted dry and scored on both sides 1 bunch lemon thyme, ½ picked …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chickpea purée 1 x 400g/14oz tin chickpeas, drained, handful reserved for garnish 3 garlic cloves, minced dash olive oil For the spiced spinach 1 brown onion, thinly sliced 1 tsp ground coriander …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sautéed lambs’ kidneys 25g/1oz butter 1 garlic clove, smashed 4 lambs’ kidneys 3 sage leaves 1 tsp balsamic vinegar 50ml/2fl oz Madeira salt and freshly ground black pepper For the wet polenta 1 litre/1¾ pints chicken …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the spice-roasted pineapple 100g/3½oz demerara sugar 1 tsp ground cinnamon 1 tsp ground nutmeg pinch cracked black pepper 1 pineapple, peeled, top leaves left on 50g/1¾oz unsalted butter For the coconut milk soufflé 30g/1oz …
By Paul A Young From Saturday Kitchen Ingredients 1 small Easter egg small handful colourful sprinkles 25g/1oz icing sugar 100g/3½oz cream cheese 1 tsp vanilla extract 150ml/5fl oz double cream 50g/1¾oz berries, soft fruit, smashed mini eggs, cookies or brownies To …
Pan-fried hake ● Savoury hot cross bun strata ● Butterflied leg of lamb ● Egg and coriander curry ● Wild garlic and langoustine pappardelle
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 250g/9oz piece pancetta with rind, diced 2 small brown onions, thinly sliced 2 sticks celery, roughly chopped 2 carrots, roughly chopped 1 bay leaf 2 sprigs thyme 4 garlic cloves, roughly chopped pinch mace 2kg/4lb …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted aubergine purée 1 head garlic 2 aubergines olive oil, to taste ½ lemon, juice only For the egg and coriander curry 3 free-range eggs 2 tbsp coriander seeds 20g/¾oz fresh coriander, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the butterflied leg of lamb 3 garlic cloves, minced 1 tbsp coarse black pepper 3 sticks rosemary, leaves picked and roughly chopped 2 bay leaves, roughly chopped 4 tbsp olive oil ½ leg of …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 head garlic, cut in half ½ tsp whole black peppercorns 1 bay leaf 2 sprigs thyme 350ml/12fl oz full-fat milk 350ml/12fl oz double cream 6 free-range eggs 75g/2½oz Parmesan, grated 8 stale hot cross buns, cut …
By Omar Allibhoy From Saturday Kitchen Ingredients For the sauce 300ml/10fl oz fish stock pinch saffron 4 artichokes ½ lemon, juice only 2 tbsp extra virgin olive oil, plus extra for drizzling 1 Spanish onion, finely chopped 100g/3½oz smoked pancetta, in lardons 50g/1¾oz …
By Anna Haugh From Saturday Kitchen Ingredients For the wild garlic pappardelle 1–2 handfuls wild garlic 150g/5½oz ‘00’ flour, plus extra for dusting 10g/⅓oz cornflour pinch salt 1 free-range egg 10g/⅓oz olive oil 30–50g/1–1¾oz water, depending on the moisture of the wild garlic …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp vegetable oil 1 banana shallot, thinly sliced 3 garlic cloves, thinly sliced 2cm/¾in piece ginger, peeled and julienned 1 star anise 1 tbsp miso paste 100g/3½oz shiitake mushrooms 4cm/1½in daikon, thinly sliced 6 baby carrots …
By Matt Tebbutt From Saturday Kitchen Ingredients For the rump of lamb dash olive oil 300g/10½oz lamb rump 1 garlic clove 1 small bunch thyme 50ml/2fl oz Madeira 50g/1¾oz butter For the onion, garlic and potato rösti 1 brown onion, grated 1 large potato, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the griddled polenta 700ml/1¼ pint chicken stock 150g/5½oz fine polenta 200g/7oz Parmesan cheese 80g/3oz unsalted butter, plus extra for greasing dash olive oil For the rare roast beef dash oil 400g/14oz beef fillet For …
By Sabrina Ghayour From Saturday Kitchen Ingredients For the salsa 2 tomatoes, very finely diced ½ brown onion, very finely diced 15g/½oz fresh dill, roughly chopped drizzle olive oil 1 tsp caster sugar flaky sea salt and freshly ground black pepper For …
Crispy cod wraps with salsa ● Rare roast beef griddled polenta ● Rump of lamb with potato rösti ● Japanese-inspired monkfish ● Braised pork cheek, onion soup
By Tom Booton From Saturday Kitchen Ingredients For the pork cheeks dash olive oil 4 pork cheeks, excess fat removed 1 carrot, roughly chopped 1 celery stick, roughly chopped 1 garlic clove 1 banana shallot, cut in half 500ml/18fl oz beef stock 1 bouquet garni 50g/1¾oz butter For …
Sausage ricotta cannelloni ● Walnut and caramel tart ● Slow-roasted pork belly ● Roast poussin ● Lentil basmati khichdi
By Matt Tebbutt From Saturday Kitchen Ingredients For the whole roast poussin 50g/1¾oz unsalted butter, softened 2 poussins, approx. 500g/1lb 2oz each 2 bay leaves 1 head garlic, cut in half 1 bunch thyme salt and freshly ground black pepper For …
By Matt Tebbutt From Saturday Kitchen Ingredients For the slow-roasted pork belly 2 garlic cloves, roughly chopped 2 tbsp fennel seeds 1 green chilli, roughly chopped 4 tbsp olive oil 1 x 2kg/4lb 8oz piece pork belly, on the bone For …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 x 25cm/10in blind baked pastry case For the filling 115g/4oz salted butter 300g/10½oz maple syrup 200g/7oz golden syrup 5 free-range eggs 75g/2½oz demerara sugar 15g/½oz cornflour 250g/9oz walnuts, roughly chopped For the garnish 8 walnuts 300ml/10fl oz crème …
By Vivek Singh From Saturday Kitchen Ingredients For the lentil and basmati khichdi 120g/4½oz basmati rice, washed, soaked for 15 minutes and drained 240g/8½oz red lentils, washed, soaked for 15 minutes and drained 1 tsp ground turmeric 4 tsp salt …
By Theo Randall From Saturday Kitchen Ingredients For the filling 400g/14oz Italian sausages, skins removed and sausage meat finely chopped 1 onion, finely chopped 2 sticks celery, finely chopped 4 sage leaves, roughly chopped 100ml/3½fl oz red wine 400g/14oz ricotta 150g/5½oz parmesan, grated, plus extra …
Saag aloo ‘shepherd’s’ pie ● Lamb shank mint butter ● Trout in tomato, basil and ginger stock ● Black pudding ● Pasta with artichokes, anchovies and capers
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised beans 1kg/2lb 4oz dried white cannellini beans, soaked for at least 5 hours 1 litre/1¾ pint chicken stock 1 onion, peeled and cut into quarters 2 bay leaves ½ …
By Matt Tebbutt From Saturday Kitchen Ingredients 10 ripe tomatoes, roughly chopped 5cm/2in piece ginger, peeled and sliced 1 garlic clove, peeled and crushed 15g/½oz fresh basil 1 tsp pink peppercorns 1 side trout, ideally chalk stream dash oil salt, to season 6 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted lamb shank 2 tbsp smoked paprika 1 tsp ground cumin 1 tbsp dried mint 2 tsp garlic powder dash olive oil 2 lamb shanks 50g/1¾oz butter, softened 2 red onions, peeled and cut in …
By Gennaro Contaldo From Saturday Kitchen Ingredients 320g/11½oz farfalle 8 small artichokes 2 lemons, juice only 6 tbsp extra virgin olive oil, plus extra for drizzling 8–12 anchovy fillets 2 banana shallots, finely chopped 75g/2½oz capers 6 tbsp white wine sea salt and …
By Anna Jones From Saturday Kitchen Ingredients For the rajma masala base 2 tbsp ghee (or coconut oil) 1 onion, finely chopped 4 garlic cloves, finely chopped 5cm/2in piece of ginger, peeled and finely chopped 1 green chilli, finely chopped ½ tsp …
Almond chicken curry ● Bobotie ● Cheese, courgette and honey pie ● Sugar-cured prawns ● Fried mutton chops with griddled baby leeks
By Matt Tebbutt From Saturday Kitchen Ingredients For the boboti 2 slices white bread, crusts removed milk, to cover 20g/¾oz unsalted butter 1 onion, finely chopped 3 garlic cloves, crushed 1 tsp cumin seeds, ground 1 tsp coriander seeds, ground 2 tsp ground turmeric …
By Matt Tebbutt From Saturday Kitchen Ingredients For the fried mutton chops 2 tbsp olive oil 4 French-trimmed mutton loin chops, taken from the rack For the dressing 5 leaves cavolo nero, stalks discarded, leaves roughly chopped 3 garlic cloves 30g/1oz pecorino cheese, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sugar-cured prawns 350g/12oz raw king prawns, peeled and cut down the back 75g/2½oz caster sugar 2 tsp sea salt 2 limes, zest only For the sweet potatoes vegetable oil, for …
By Georgina Hayden From Saturday Kitchen Ingredients For the cheese, courgette and honey pie large knob of butter 200g/7oz feta, crumbled 175g/6oz kasseri (or gruyère), grated 75g/2½oz halloumi, grated 350g/12oz courgettes, coarsely grated 2 free-range eggs freshly ground white pepper few sprigs fresh thyme, …
