By Niklas Ekstedt From Saturday Kitchen Ingredients For the flatbreads 750ml/26fl oz full-fat milk 150g/5½oz butter 70g/2½oz honey 25g/1oz fresh yeast 500g/1lb 2oz rye flour 500g/1lb 2oz plain flour For the asparagus and cod 6 green asparagus, trimmed, peeled and halved 2 x …
By Asma Khan From Saturday Kitchen Ingredients For the golda chingri malaikari 2 tsp ground turmeric 2 tsp salt 1kg/2lb 4oz large raw prawns, rinsed, peeled and heads left on 2 onions 2.5cm/1in piece cassia bark 2 green cardamom pods 2 cloves 4 …
By Theo Randall From Saturday Kitchen Ingredients 4 tbsp olive oil, plus 1 tsp for the salad dressing 4 courgettes, cut in half lengthways, then cut into 1cm/½in half-moons 2 garlic cloves, 1 thinly sliced and 1 left whole 6 basil leaves …
By Theo Randall From Saturday Kitchen Ingredients For the pasta 200g/7oz Italian ‘00’ flour, plus extra for dusting 2 free-range eggs, beaten For the filling 400g/14oz red-skinned potatoes, such as Desiree, peeled and cut into 2cm/¾in pieces 200g/7oz Swiss chard, …
By Ben Tish From Saturday Kitchen Ingredients For the roast vegetables 150g/5½oz sea salt, plus extra for sprinkling 1 rosemary sprig 2 thyme sprigs 2 garlic cloves 40g/1½oz small candy beetroot, scrubbed and cut in half 40g/1½oz small beetroot, scrubbed and cut in half 40g/1½oz …
By Joe Wicks From Saturday Kitchen Ingredients 1 head cauliflower, leaves removed and cut into bite-sized florets 3 tbsp light olive oil, plus extra for drizzling 1 large leek, trimmed and cut into 2cm/¾in pieces 400g/14oz chicken thighs, boneless, skin …
By Judy Joo From Saturday Kitchen Ingredients For the kale and spinach salad 170g/6oz purple and green kale, stems removed and shredded ½ lemon, juice only 1 avocado, peeled and diced 100g/3½oz cherry tomatoes, halved 60g/2¼oz baby spinach 2 tbsp flaked almonds, …
By Big Zuu From Saturday Kitchen Ingredients For the coriander chutney 60g/2¼oz fresh coriander 20g/¾oz mint, leaves only ½ tsp ground cumin 2.5cm/1in piece fresh root ginger, peeled and grated 1 lime, juice only 1 tsp caster sugar 2 tbsp vegetable oil For …
By Joss Stone From Saturday Kitchen Ingredients 400g/14oz penne 2 tbsp olive oil, plus a dash 1 onion, chopped 1 garlic clove, finely chopped 400g tin chopped tomatoes 1–2 tbsp tomato purée pinch oregano 50ml/2fl oz double cream 2 tbsp fresh basil, torn 100g/3½oz grated Parmesan or …
By Big Zuu From Saturday Kitchen Ingredients 400g/14oz rigatoni 1 litre/1¾ pints full-fat milk 50g/1¾oz unsalted butter 50g/1¾oz plain flour 1 tsp yellow mustard 120g/4¼oz Red Leicester, grated 100g/3½oz cheddar, grated 100g/3½oz mozzarella, grated dash hot sauce pinch ground black pepper pinch ground white pepper …
By Marcus Wareing From Saturday Kitchen Ingredients Method To make the dressing, preheat the oven to 210C/190C Fan/Gas 6½. Place the garlic in kitchen foil. Add the oil and thyme and season with salt and pepper. …
By Anna Haugh From Saturday Kitchen Ingredients For the pork cheeks 2 tbsp olive oil 12 (1kg/2lb 4oz) Iberico pork cheeks 2 garlic cloves, chopped 1 banana shallot, peeled and chopped 200ml/7fl oz port 2 star anise 500ml/18fl oz chicken stock For the polenta …
By Anna Haugh From Saturday Kitchen Ingredients For the steak 2 garlic cloves, sliced 1 rosemary sprig, needles picked and chopped 2 tbsp olive oil 2 x 200g/7oz fillet steak For the black garlic purée 1 tbsp olive oil 1 garlic clove 200g/7oz chestnut mushrooms …
By Anna Haugh From Saturday Kitchen Ingredients For the beetroot tartare 2 cooked beetroots, grated 50g/1¾oz gherkins, chopped 1 tbsp capers 1 bunch dill, chopped, plus extra to garnish 1 tbsp white wine vinegar 1 tbsp olive oil 4 tbsp mayonnaise 1 …
By Mary McCartney From Saturday Kitchen Ingredients For the lentil layer 1 tbsp olive oil 3 red onions, thinly sliced 1 tbsp balsamic vinegar 1 tbsp tamari or soy sauce ½ tsp paprika 250g/9oz cooked Puy lentils For the spinach layer 1 …
By Mary McCartney From Saturday Kitchen Ingredients 280g/10oz plain flour 1½ tbsp baking powder ½ tsp fine sea salt 500ml/18fl oz unsweetened plant-based milk 2 tbsp apple cider vinegar 2 tsp vanilla extract 1 tbsp olive oil vegetable oil, for frying For the …
By Angelo Sato From Saturday Kitchen Ingredients 300g/10½oz smoked miso 90g/3¼oz gochujang paste 50ml/2fl oz vegetable oil 3 tbsp soy sauce 20g/¾oz caster sugar 45g/1¾oz honey 20g/¾oz garlic, grated 30g/1oz root ginger, grated 1 small apple, peeled and grated Method Put everything in a saucepan with …
By Angelo Sato From Saturday Kitchen Ingredients For the white cabbage 60g/2¼oz white cabbage, very thinly sliced For the chicken katsu 60g/2¼oz cornflour 2 free-range eggs, beaten 150g/5½oz panko breadcrumbs 2 x 100–120g/3½–4½oz chicken thighs, skin removed, boneless and any blood …
By Sam Evans and Shauna Guinn From Saturday Kitchen Ingredients 200ml/7fl oz brewed espresso, or strong dark coffee 250ml/9fl oz ketchup 100ml/3½fl oz cider vinegar 50ml/2fl oz Worcestershire Sauce 100g/3½oz dark muscovado sugar 1 tbsp cracked black pepper 1 tbsp sea salt flakes 1 …
By Sam Evans and Shauna Guinn From Saturday Kitchen Ingredients For the seasoning mix ¾ tbsp salt 1 tbsp celery seeds 2 tbsp sweet smoked paprika 1 tsp mustard powder 1 tsp ground ginger 5 bay leaves, crushed to a powder …
By Paul A. Young From Saturday Kitchen Ingredients For the truffles 100ml/3½fl oz maple syrup 1 red chilli, finely diced 1 tsp sea salt flakes 400g/14oz dark chocolate, chopped into small chunks 25g/1oz cocoa powder, for rolling 400g/14oz milk chocolate, for coating For …
By Shauna Froydenlund From Saturday Kitchen Ingredients For the Winslade custard 30g/1oz unsalted butter 1 large banana shallot, peeled and finely sliced 1 garlic clove, sliced 230g/8¼oz Winslade cheese, diced 50g/1¾oz full-fat milk 200ml/7fl oz whipping cream 145g/5¼oz free-range egg yolks 4g fine salt …
By Masaki Sugisaki From Saturday Kitchen Ingredients For the aubergine 1 large aubergine, peeled and cut into 3cm/1¼in thick rounds vegetable oil, for deep-frying ½ tsp white sesame seeds or poppy seeds, to garnish For the aka-dengaku miso 40ml/1½fl …
By Rukmini Iyer From Saturday Kitchen Ingredients 220g/7¾oz cherry tomatoes on the vine, halved 1 green pepper, finely sliced 1 onion, roughly sliced 2cm/¾in fresh root ginger, peeled and grated 2 garlic cloves, chopped 2 tsp mustard seeds 1 tsp freshly ground black pepper 1 …
By Tim Siadatan From Saturday Kitchen Ingredients For the potato al forno 300g/10½oz Maris Piper potatoes, peeled and cut into 1cm/½in cubes 10 garlic cloves, skin left on ¼ Treviso radicchio or radicchio, cut into 5mm/¼in thick wedges 50g/1¾oz Kalamata olives, stones removed …
By Ching-He Huang From Saturday Kitchen Ingredients For the dumplings 50g/1¾oz smoked tofu, drained, rinsed in cold water and cut into cubes 40g/1½oz firm tofu, drained, rinsed in cold water and crumbled 60g/2¼oz Tenderstem broccoli, stems finely chopped and …
By Ching-He Huang From Saturday Kitchen Ingredients For the steamed sea bass 1 whole fresh sea bass, head to tail no longer than 30cm/12in, rinsed and patted dry pinch ground white pepper 2.5cm/1in fresh root ginger, peeled and sliced …
By Mandy Yin From Saturday Kitchen Ingredients For the soup 15g/½oz Korean sweet potato glass noodles 1½ tbsp dried wood-ear mushrooms or dehydrated black fungus 3 dried shiitake mushrooms 200g/7oz chicken wings 4 dried scallops or 3 tbsp dried shrimps 80g/2¾oz white crab meat 1 free-range egg, …
By Ravneet Gill From Saturday Kitchen Ingredients For the milk ice cream 1.5 litres/2¾ pints full-fat milk 450g/1lb caster sugar 750ml/1¼ pints double cream 75g/2¾oz cornflour pinch fine salt For the pastry 200g/7oz strong white flour, plus extra for dusting ½ …
By Anna Haugh From Saturday Kitchen Ingredients For the marinade ½ garlic clove, chopped 2 tbsp olive oil 1 tsp salt 1 tbsp lilliput capers 1 tbsp chopped fresh dill For the fishcakes 50g/1¾oz sea bass, skin removed and diced 50g/1¾oz natural smoked …
By Angela Hartnett From Saturday Kitchen Ingredients For the marinade 8 garlic cloves, peeled and grated thumb-sized piece root ginger, peeled and grated 100g/3½oz plain yoghurt 1 tbsp sweet smoked paprika 60g/2¼oz tomato purée For the curry 1kg/2lb 4oz wild venison, diced 25g/1oz …
By Angela Hartnett From Saturday Kitchen Ingredients For the chicken kebabs 6 boneless, skinless chicken thighs 200g/7oz Greek-style yoghurt 2 tbsp extra-virgin olive oil 2 tsp paprika ½ tsp cumin 1 tsp crushed red pepper flakes 1 lemon, zest and 2 tbsp juice 5 garlic cloves, …
By Angela Hartnett From Saturday Kitchen Ingredients 250g/9oz dried pasta, any shape you like 2 tbsp olive oil 1 garlic clove, finely chopped 1 shallot, finely chopped 100ml/3½fl oz white wine 1 pinch saffron 100g/3½oz mussels 100g/3½oz clams 100g/3½oz raw prawns 100g/3½oz squid, chopped 1 tbsp chopped chervil …
By Freddy Bird From Saturday Kitchen Ingredients For the crispy fried squash 110g/4oz gluten-free flour, plus extra for dipping ¼ tsp bicarbonate of soda 150ml/5fl oz sparkling water 1 butternut squash, halved lengthways, seeds removed and cut into 2mm …
By Freddy Bird From Saturday Kitchen Ingredients For the pickled cucumber 120ml/4fl oz cider vinegar 80g/3oz caster sugar 1 tsp salt 1 star anise 1 tsp black onion seeds 1 tsp mustard seeds 1 tsp chopped fresh dill 1 cucumber, seeds removed …
By Anna Jones From Saturday Kitchen Ingredients For the tofu vegetable oil, for frying 200g/7oz extra-firm tofu, cut into 2cm/¾in-thick strips 2 garlic cloves, finely chopped 1 thumb-sized knob ginger, peeled and finely chopped 1 bunch spring onions, finely sliced 3 …
