Cocktail cakes
By Paul A Young From Saturday Kitchen Method Preheat the Oven: Preheat your oven to 200°C (180°C for fan ovens) or Gas Mark 4. Line a 12-hole muffin tin with paper cases. Prepare the …
Category: saturday kitchen recipe
Meatloaf sarnie
By Max Halley From Saturday Kitchen Method Prepare the Meatloaf: Place the porcini mushrooms in a small bowl. Add 100ml (3½fl oz) of water directly from the kettle. Allow the mushrooms to soak for at least 20 minutes. Drain …
Salmon with chickpeas, peas and watercress
By Anna Haugh From Saturday Kitchen Method Preheat the Oven: Preheat your oven to 200°C (180°C Fan/Gas 6). Prepare the Salmon: Season the salmon with salt and pepper. Place the seasoned salmon on a baking tray. …
Baked bean tin soda bread
By Anna Haugh From Saturday Kitchen Method Preheat the Oven: Preheat your oven to 220°C (200°C Fan/Gas 7). Prepare the Tins: Butter and flour two old baked bean tins or a 500g (1lb 2oz) loaf tin. It’s essential to …
Harissa and preserved lemon roasted chicken wings
By Sabrina Ghayour From Saturday Kitchen Ingredients Chicken wings: 1–1.5 kg (2 lb 4 oz–3 lb 5 oz) Preserved lemons: 8 Olive oil: 3 tbsp Sea salt flakes, crushed: 2–3 tsp Rose harissa: 90 …
Persian flatbread (naan barbari) with pistachio and feta dip
By Sabrina Ghayour From Saturday Kitchen Ingredients For the Bread: Fast-action dried yeast (7g sachet) Warm water: 500 ml (18 fl oz) Strong white bread flour: 700 g (1 lb 9 oz), plus extra …
One-pan fish, clams and mussels with creamy peas
By Donal Skehan From Saturday Kitchen Method Preheat the oven to 140°C (120°C Fan/Gas Mark 1). Cook the fish: Heat oil in a lidded sauté pan over medium-high heat. Season fish and fry until golden …
Chicken roll and spice bag chips by Emerald Eats
By Emerald Eats From Saturday Kitchen Method Preheat the oven to 180°C (160°C Fan/Gas Mark 4). Cook the chicken fillet: Place it on a baking tray and bake until it reaches a core temperature of …
Smoked aubergines with lime and maple dressing
By Sabrina Ghayour From Saturday Kitchen Method Smoke the whole aubergines over an open flame either on a barbecue or gas hob, using tongs to turn them. Cook until the skin has crackled …
Warm salad of samphire, asparagus and crab
By Jack Stein From Saturday Kitchen Method Remove the meat from the crab and set aside. Heat the olive oil in a large saucepan to 150C/300F (CAUTION: hot oil can be dangerous. Do not …
Tomato, ricotta and thyme tart
By Donal Skehan From Saturday Kitchen Method Make the pastry: Mix flour and butter until it resembles coarse breadcrumbs. Whisk egg, balsamic vinegar, and sea salt in a separate bowl. Combine egg mixture with …
Simple larb gai
By Donal Skehan From Saturday Kitchen Method Toast the rice in a large dry frying pan over a medium-high heat, until golden brown. Transfer to a pestle and mortar and pound the rice …
Simple pork satay skewers
By Donal Skehan From Saturday Kitchen Ingredients Method Soak your skewers in water for 15 minutes if wooden. In a pestle and mortar, bash together the coriander seeds, cumin seeds, sugar, ginger and …
Easy Thai fish cakes
By Donal Skehan From Saturday Kitchen Method Place the fish in a food processor and blend for 3 seconds or until smooth. Add the fish sauce, egg, coriander, curry paste, chilli, garlic, ginger …
Roast chicken with salsa verde courgettes
By Philli Armitage-Mattin From Saturday Kitchen Method Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the chicken liberally with sea salt all over and set aside in the fridge for an hour, or overnight if …
Rack of lamb with ‘spring on a plate’
By Julius Roberts From Saturday Kitchen Method To make the vignarola, bring a saucepan of salted water to the boil and chuck in the broad beans. Cook for 2–3 minutes, then drain and immediately plunge …
Roast chicken with salsa verde courgettes
By Philli Armitage-Mattin From Saturday Kitchen Method Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the chicken liberally with sea salt all over and set aside in the fridge for an hour, or overnight if …
Truffade
By Matt Tebbutt From Saturday Kitchen Method Preheat the oven to 220C/200C Fan/Gas 7. Mix the duck fat, potatoes and garlic together in a bowl. Season with salt and pepper Place a circle of greaseproof …