By Sabrina Ghayour From Saturday Kitchen Ingredients For the butternut borani 1.2kg/2lb 12oz butternut squash, halved lengthways, seeds discarded olive oil, for drizzling 2 garlic cloves, finely chopped 300g/10½ oz Greek yoghurt 1 tsp pul biber chilli flakes (also known …
By Richard Bainbridge From Saturday Kitchen Ingredients For the cranberry filling 1 kg/2lb 4oz frozen cranberries 2 clementines, juice only 2 tbsp icing sugar For the base 90g/3¼oz salted butter, melted 185g/6½oz biscuits of your choice (such as digestives), crushed For the …
By Olia Hercules From Saturday Kitchen Ingredients For the cabbage and beetroot pickle 3 tbsp sea salt 50g/1¾oz golden caster sugar 100ml/3½fl oz raw cider vinegar 1 small pointed cabbage 4 fat garlic cloves, thinly sliced 200g/7oz beetroot, peeled, thinly sliced For the …
By Paul A Young From Saturday Kitchen Ingredients For the chocolate cherries 24 maraschino cherries in syrup, strained and syrup reserved 350g/12oz almond paste or marzipan 500g/1lb 2oz dark chocolate, 250g/9oz broken into pieces, 250g/9oz very finely chopped edible gold …
By Asma Khan From Saturday Kitchen Ingredients For the spiced aubergine 1 tsp ground turmeric ½ tsp chilli powder 1 tsp salt 4 medium aubergines, thinly sliced into discs oil, for frying For the garlic raita 500g/1lb 2 oz full-fat …
By Asma Khan From Saturday Kitchen Ingredients 1 kg/2lb 4oz large white potatoes (such as Maris Piper), unpeeled 6 green chillies, roughly chopped (seeds optional) 1 x 4cm/1½in fresh ginger, roughly chopped 2 tbsp vegetable oil 1 tsp black mustard seeds 12 …
By Ollie Dabbous From Saturday Kitchen Ingredients For the baked autumn vegetables 200g/7oz salted butter 2 garlic cloves, finely chopped 2.5cm/1in fresh horseradish, finely grated pinch fine sea salt pinch unrefined caster sugar 1 carrot, cleaned and roughly chopped 1 parsnip, roughly chopped ¼ celeriac, …
By Ching-He Huang From Saturday Kitchen Ingredients For the ants climbing trees 125g/4½oz dehydrated soya mince 210ml/7½fl oz boiling water or hot vegetable stock 150g/5½oz dried pre-sliced shiitake mushrooms 150g/5½oz dried mung bean noodles (glass noodles) 2 tbsp rapeseed oil 2 garlic cloves, finely …
By Vivek SIngh From Saturday Kitchen Ingredients 1 doodhi (bottle gourd), about 500g/1lb 2 oz–600g/1lb 5oz, peeled, pith and seeds discarded, flesh diced into 1cm/½in cubes 1 tsp ground turmeric 1½ tsp salt 4 tbsp mustard oil 2 dried whole …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the fondants 90g/3¼ oz unsalted butter, at room temperature, plus 50g/1¾ oz melted for brushing 150g/5½oz light brown sugar 150g/5½oz pumpkin purée 3 free-range eggs, beaten 45g/1½ oz golden syrup 90g/3¼oz plain flour 1 tsp …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the amchar masala mix 2 tsp cumin seeds 1 tsp fenugreek seeds 1 tsp fennel seeds 1 tsp black mustard seeds 1 tsp coriander seeds 1 tsp black peppercorns ½ tsp ground ginger sea salt and black pepper …
By Nigella Lawson From Saturday Kitchen Ingredients For the marzipan loaf cake 150g/5½oz marzipan (white or yellow) or almond paste, at room temperature, torn into lumps 125g/4½oz soft unsalted butter 1 tsp vanilla paste (or extract) 50g/1¾oz caster sugar 75g/2½oz plain …
By Bryn Williams From Saturday Kitchen Ingredients rock salt 3 large beetroots 70g/2½oz unsalted butter, softened 70g/2½oz caster sugar plain flour, for dusting 200g/7oz puff pastry 1 free-range egg, lightly beaten To serve 50ml/2fl oz double cream 150g/5½oz soft goats’ cheese, crumbled 50g/1¾oz crème …
By Bryn Williams From Saturday Kitchen Ingredients For the flavoured butter 375g/13oz unsalted butter, softened freshly grated nutmeg, to taste 1 lemon, zest and juice ¼ tsp cayenne pepper 150g/5½oz brown shrimps salt and freshly ground black pepper For the brill …
By Anna Haugh From Saturday Kitchen Ingredients For the pickled beetroot 1 small beetroot, very thinly sliced 100ml/3½fl oz white wine vinegar 50g/1¾oz caster sugar 2 good pinches salt For the risotto 30ml/1fl oz olive oil 200g/7oz shallots, finely chopped 2 garlic cloves, …
By Frederick Forster From Saturday Kitchen Ingredients For the flatbread 500g/1lb 2oz strong plain flour, plus extra for dusting 10g/⅓oz table salt 10g/⅓oz instant dried yeast 30ml/1fl oz olive oil, plus extra for frying 300ml/10fl oz water For the hummus …
By Theo Randall From Saturday Kitchen Ingredients 400g/14oz ricotta 2 free-range eggs, beaten 50g/1¾oz ’00’ flour 350g/12oz cooked spinach (equivalent to 1kg/2lb 4oz uncooked spinach), excess water squeezed and finely chopped 150g/5½oz fine semolina flour, for dusting 75g/2½oz unsalted butter 8 sage leaves 100g/3½oz burrata, drained and …
By Donna Hay From Saturday Kitchen Ingredients 75g/2½oz dried rice noodles 1 garlic clove, crushed 1 tbsp finely grated ginger 1 tbsp grapeseed or vegetable oil 60g/2¼oz Tenderstem broccoli, trimmed and halved lengthways 4 free-range eggs, lightly beaten 50g/1¾oz bean sprouts, trimmed 2 spring …
By Theo Randall From Saturday Kitchen Ingredients Method To make the pasta, place all the ingredients into a bowl or a stand mixer and mix to make a dough. Cover and leave the pasta to rest …
By Jason Atherton From Saturday Kitchen Ingredients For the braised oxtail olive oil, for cooking 1 large oxtail, about 1.5kg/3lb 5oz, cut into chunky pieces 2 onions, roughly chopped 2 carrots, peeled and roughly chopped 1 bulb garlic, cloves separated …
By Jason Atherton From Saturday Kitchen Ingredients For the artichoke soup squeeze lemon juice 1kg/2lb 4oz Jerusalem artichokes olive oil, for cooking 3 shallots, chopped 2 garlic cloves, chopped 200ml/7fl oz dry white wine 200ml/7fl oz fish stock 500ml/18fl oz chicken stock 2 sprigs lemon thyme …
By Cyrus Todiwala From Saturday Kitchen Ingredients 2 medium-sized potatoes (alternatively use 3–4 new potatoes), peeled and cut into wedges 8 free-range eggs 1 freshly grated coconut, reserve 4 tbsp to serve (alternatively use a 400g tin coconut milksee below) 1 red onion, cored …
By Cyrus Todiwala From Saturday Kitchen Ingredients For the garlic, chilli and cumin butter 2 heaped tbsp butter, softened 1 heaped tsp cumin seeds, finely chopped 1 fresh green chilli, finely chopped 2–3 garlic cloves, finely chopped For the haddock with mussels …
By Freddy Bird From Saturday Kitchen Ingredients 2 x 250g/9oz fillets salmon, skin-on 100g/3½oz salted butter 1–2 banana shallots, finely chopped 1 tbsp finely chopped fresh dill 1 tbsp finely chopped fresh tarragon 1 tbsp finely chopped fresh chives 1 tbsp finely …
By Freddy Bird From Saturday Kitchen Ingredients 4 tbsp extra virgin olive oil, plus extra for serving 1 head garlic, peeled and smashed 2 large globe artichokes, see below for preparation 150g/5½oz cherry tomatoes on the vine 1 stick cinnamon 6 garlic cloves, 4 …
By Shivi Ramoutar From Saturday Kitchen Ingredients Method To make the quick coconut ice cream, pour all of the ingredients into a large bowl and use an electric whisk to whip until thick and fluffy and …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the green seasoning 1 garlic clove, roughly chopped 1 spring onion, bulb discarded, chopped 2 sprigs coriander, chopped 1 sprig parsley, chopped 1 sprig thyme, leaves only ½ lime, juice only dash hot pepper sauce …
By Paul Ainsworth From Saturday Kitchen Ingredients 4 x 200g/7oz cod fillets (or other white fish), ideally Cornish 1kg/2lb 4oz mussels, ideally Cornish, scrubbed and debearded 250ml/9fl oz dry white wine dash olive oil 250g/9oz good-quality chorizo, cut into thick rounds …
By Paul Ainsworth From Saturday Kitchen Ingredients For the Cornish rarebit 675g/1lb 8oz good-quality Cheddar, ideally 1-year-old Davidstow 150ml/5fl oz full-fat milk 30g/1oz plain flour 55g/2oz fresh white breadcrumbs 1 tbsp English mustard powder 2 free-range eggs 2 free-range egg yolks 1 tbsp Worcestershire sauce …
By Yotam Ottolenghi From Saturday Kitchen Ingredients For the chaat masala potatoes 750g/1lb 10oz baby new potatoes, cut lengthways into 1cm/½in thick slices 2 tbsp olive oil 1 tsp chaat masala ½ tsp ground turmeric 250g/9oz Greek-style yoghurt ½ small red onion, …
By Yotam Ottolenghi From Saturday Kitchen Ingredients 750g/1lb 10oz chestnut mushrooms halved 500g/1lb 2oz oyster mushrooms 135ml/4½fl oz olive oil, plus extra for greasing 60g/2¼oz dried porcini mushrooms 30g/1oz dried wild mushrooms 2 dried red chillies, seeds removed and roughly chopped 500ml/18fl oz …
By Sabrina Ghayour From Saturday Kitchen Ingredients For the tepsi kebap 500g/1lb 2oz lamb mince, about 20 per cent fat 1 onion, minced in a food processor and drained of any liquid or very finely chopped 2 large garlic cloves, …
By Theo Randall From Saturday Kitchen Ingredients For the vegetables 300g/10½oz new potatoes, scrubbed 150g/5½oz bobby or green beans, topped and tailed 150g/5½oz sprouting broccoli 100g/3½oz shelled fresh peas 1 tbsp olive oil salt and freshly ground black pepper For the sauce …
By Jason Atherton From Saturday Kitchen Ingredients For the soup 700g/1lb 9oz Désirée potatoes, peeled and thinly sliced 50g/1¾oz unsalted butter 750ml/1¼ pints vegetable or chicken stock 150ml/5fl oz double cream 6 tbsp parsley oil (1 bunch parsley blended with 100ml/3½fl oz olive oil) …
By Andi Oliver From Saturday Kitchen Ingredients For the lamb shoulder 2kg/4lb 8oz lamb shoulder pinch saffron 2 sticks cinnamon 2 tsp turmeric 1 tsp paprika 1 tsp smoked paprika 1 tsp cayenne pepper 2 star anise 3 fresh bay leaves 20g/¾oz fresh ginger, peeled …
By Glynn Purnell From Saturday Kitchen Ingredients For the confit lemon 50g/1¾oz caster sugar handful basil leaves with stalks 1 lemon, very thinly sliced For the zhoug 1 tsp black peppercorns 1 tsp caraway seeds 4 cardamom pods, seeds picked 1 tsp black mustard seeds …
