By Anna Jones From Saturday Kitchen Ingredients For the chickpea braise 2 tbsp olive oil 1 red onion, thinly sliced 2 garlic cloves, thinly sliced 2 big handfuls kale (about 200g/7oz), leaves roughly chopped and stems shredded 1 heaped tsp ground turmeric 1 …
By Niklas Ekstedt From Saturday Kitchen Ingredients For the raw red cabbage salad 450g/1lb red cabbage, core removed and sliced thinly on a mandolin 40g/1½oz salt 85ml/2¾fl oz red wine vinegar 140g/5oz sugar 1 star anise 2 cloves 1 small cinnamon stick 1 bay leaf …
By Shauna Froydenlund From Saturday Kitchen Ingredients For the spiced rum pain perdu 40ml/1¾fl oz double cream 240ml/8¾fl oz full-fat milk 4 free-range eggs 50ml/2fl oz dark rum 1 vanilla pod, scraped (reserve the pod for the pear below) 1 brioche loaf, crusts …
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients For the poha rice 3 tbsp olive oil 1 red onion, finely sliced 1 tsp black mustard seeds handful fresh curry leaves 1 tsp cumin seeds ½ tsp dried chilli flakes 1 tsp turmeric 100g/3½oz frozen peas 150g/5½oz Tenderstem broccoli spears …
By Richard Bainbridge From Saturday Kitchen Ingredients For the crumpets 400ml/14fl oz full-fat milk 1 tsp dried fast-action yeast 1 tbsp sugar ½ tsp bicarbonate of soda 300g/10½oz plain flour vegetable oil, for frying 8–10 knobs salted butter For the Welsh rarebit …
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients For the Bombay mix-style popcorn 100g/3½oz corn kernels 1 tbsp vegetable oil 1 tsp red chilli powder 1 tsp chaat masala ½ tsp table salt 150g/5½oz roasted salted peanuts 150g/5½oz raisins 100g/3½oz caster sugar Method Place …
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients For the papaya honey lassi 300g/10½oz ripe papaya, peeled and deseeded 4 tbsp honey ¼ tsp ground cardamom 200ml/7fl oz buttermilk 250ml/9fl oz live natural yoghurt 8 ice cubes handful toasted pistachios, to serve Method …
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients 150ml/5fl oz almond milk 1 tbsp orange blossom water 2 tbsp maple syrup 500g/1lb 2oz orange or clementine segments Method Freeze the orange segments in a plastic container for at least 6 hours. Place …
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients For the coconut rose ladoos 150g/5½oz desiccated coconut 260g/9oz condensed milk 1 tsp butter 2 tbsp Turkish rose petal jam (or a few drops of rose extract) ¼ tsp ground cardamom drop pink food colouring For …
By Helen McGinn From Saturday Kitchen Ingredients 50ml/2fl oz gin 1 tbsp fresh lemon juice 1 generous tbsp maraschino cherry syrup from the jar sparkling wine, chilled, for topping up ice, for shaking 1 maraschino cherry, to garnish Method Place a …
By Angela Hartnett From Saturday Kitchen Ingredients For the roast potatoes 2 tbsp olive oil, plus extra for drizzling 1 onion, thinly sliced 1 head fennel, thinly sliced 1 tsp fennel seeds, crushed 500g/1lb 2oz waxy potatoes, such as Pink Fir …
By Gennaro Contaldo From Saturday Kitchen Ingredients For the salad 1 fennel bulb, thinly sliced and green fronds reserved for garnish 1 orange, peeled and sliced 50g/1¾oz Taggiasca olives, stones removed and left whole 2 tbsp extra virgin olive oil ½ orange, …
By Gennaro Contaldo From Saturday Kitchen Ingredients 250g/9oz plain flour 1 tbsp olive oil 100g/3½oz runny honey 30ml/1fl oz limoncello vegetable oil, for deep frying 1 orange, rind removed and thinly sliced 1 lemon, rind removed and thinly sliced Method Place …
By Stanley Tucci From Saturday Kitchen Ingredients 4 medium-sized, all-purpose potatoes 8g dried yeast 250ml/9fl oz warm water 1kg/2lb 4oz plain flour, plus extra for dusting corn oil, for deep frying kosher salt Method Place the potatoes in a …
By Jane Baxter From Saturday Kitchen Ingredients For the Nesselrode no-churn ice cream 50g/1¾oz raisins 50g/1¾oz sultanas 100g/3½oz glacé fruits (such as orange, lemon, pineapple, apricot, or cherries), chopped 3 tbsp dark rum 200g/7oz chestnut purée 400ml/14fl oz double cream 400g/14oz condensed milk …
By Paul A Young From Saturday Kitchen Ingredients For the classic dark hot chocolate 25g/1oz light muscovado sugar 20g/¾oz cocoa powder 200g/7oz dark chocolate, broken into small pieces toasted marshmallows, whipped cream, cookies, cubed brownies and chocolate shavings, to garnish …
By Tommy Banks From Saturday Kitchen Ingredients For the fermented mushroom glaze 250g/9oz chestnut mushrooms 7.5g/¼oz salt For the mushroom liquor 100g/3½oz dried mushrooms dash soy sauce For the chive oil bunch chives 100ml/3½fl oz vegetable oil For the sauce 20g/¾oz butter 1 leek, …
By Olly Smith From Saturday Kitchen Ingredients For the red wine syrup 100g/3½oz caster sugar 100ml/3½fl oz red wine For the daiquiri 60ml/2½fl oz aged rum 22.5ml/1fl oz freshly squeezed blood orange juice 22.5ml/1fl oz freshly squeezed grapefruit juice 7.5ml/¼fl oz red wine syrup …
By Tom Parker Bowles From Saturday Kitchen Ingredients For the mushroom sauce 30g/1oz unsalted butter 3 spring onions, sliced 2 garlic cloves, finely chopped 250g/9oz mushrooms, finely sliced 500ml/18fl oz vegetable stock 3 tbsp white miso paste 60ml/2¼fl oz double cream salt and …
By Georgina Hayden From Saturday Kitchen Ingredients For the gemista 4 onions, topped and tailed 8 tomatoes, tops removed and reserved 2 round courgettes, tops removed and reserved 75ml/2½fl oz olive oil 2 tbsp tomato purée 250g/9oz medium grain rice 75g/2½oz pine nuts, …
By Emily Scott From Saturday Kitchen Ingredients For the clementine curd 4 clementines, zest and juice 40g/1½oz caster sugar 2 free-range eggs 50g/1¾oz unsalted butter, cubed For the meringue 6 free-range egg whites 350g/12oz caster sugar icing sugar, for dusting To decorate …
By Jay Reidy From Saturday Kitchen Ingredients For the dredge 750g/1lb 10oz plain flour 250g/9oz cornflour ½ tbsp cracked black pepper 1 tbsp ground black pepper ½ tbsp dried thyme ½ tbsp dried oregano 1 tbsp mustard powder ½ tsp salt ½ tbsp …
By Niklas Ekstedt From Saturday Kitchen Ingredients For the Jansson’s temptation 2 tbsp vegetable oil 1 large onion, thinly sliced 1 tin Swedish anchovies, brine reserved 100ml/3½fl oz full-fat milk 300ml/10fl oz double cream 1 tbsp light brown sugar 6 tbsp unsalted butter …
By Sabrina Ghayour From Saturday Kitchen Ingredients For the spiced spatchcock chicken 4 tbsp olive oil 1 heaped tbsp baharat (or ½ tbsp mix of cumin, paprika, ginger, clove, cinnamon and cayenne) 1 medium chicken, spatchcocked salt and freshly ground black …
By Theo Randall From Saturday Kitchen Ingredients For the Amarone sauce 100ml/3½fl oz port 100ml/3½fl oz Amarone or Valpolicella Ripasso red wine 100ml/3½fl oz veal jus or beef stock 50g/1¾oz unsalted butter salt and freshly ground black pepper For the salsa …
By Anna Haugh From Saturday Kitchen Ingredients For the potatoes 2 potatoes, peeled 2 tbsp olive oil pinch garlic powder pinch onion powder For the stuffed chicken 200g/7oz sausagemeat 1 large sprig parsley, finely chopped 50g/1¾oz hazelnuts, roughly chopped 4 skinless chicken breasts, sliced horizontally to …
By Selin Kiazim From Saturday Kitchen Ingredients For the fried aubergines 2 large or 4 small aubergines, pricked all over with a knife 100g/3½oz plain flour, for dusting 2 free-range eggs, whisked 250g/9oz panko breadcrumbs 100g/3½oz clarified butter or ghee, for frying …
By Melissa Thompson From Saturday Kitchen Ingredients For the ginger beer prawns 16–24 raw king prawns, heads and shells removed, tails left on 1 garlic clove, crushed 2.5cm/1in piece fresh root ginger, peeled and finely grated vegetable oil, for frying 50g/1¾oz cornflour …
By Donal Skehan From Saturday Kitchen Ingredients For the filling 75g/2⅔oz unsalted butter 125g/4½oz pickled pearl onions, drained 1 large carrot, peeled and finely chopped 2 sprigs thyme, leaves picked 2 tbsp plain flour 500ml/18fl oz chicken stock 2 tsp Dijon mustard …
By Marcus Wareing From Saturday Kitchen Ingredients For the braised cabbage extra virgin olive oil, for braising 1 hispi or spring cabbage, outer leaves removed, washed, dried and cut lengthways into quarters 1 onion, thinly sliced 2 garlic cloves, crushed in …
By Rachel Allen From Saturday Kitchen Ingredients For the cornbread 175g/6oz plain flour 175g/6oz medium cornmeal or polenta 50g/1¾oz caster sugar 2½ tsp baking powder 1 tsp salt 75g/2¾oz sweetcorn kernels 50g/1¾oz cheddar, grated 4 spring onions, trimmed and thinly sliced 2 tbsp chopped fresh coriander …
By Noor Murad From Saturday Kitchen Ingredients For the pitta breads This recipe makes 6 pitta breads, but the rest will keep really well in the freezer. Alternatively, you can just use shop-bought pittas. 2 tsp …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the molasses and rum barbecue sauce 3 tbsp vegetable oil 1 onion, roughly chopped 6 garlic cloves, roughly chopped 2 bay leaves 1 tsp ground coriander 1 tsp ground ginger 1 tsp cayenne pepper 400g tin chopped …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the clotted cream ice cream 376ml tin condensed milk 300ml/10fl oz double cream 227g pot clotted cream For the apple filling 5 British eating apples, peeled, cored and thinly sliced 1 tbsp …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the firecracker dust 2 tsp fennel seeds, toasted 4 tsp ground cumin 4 tsp garlic granules 2 tsp cayenne pepper 4 tsp flaky sea salt For the fennel chilli coleslaw ½ red cabbage, roughly shredded …
By Yotam Ottolenghi From Saturday Kitchen Ingredients 1kg/2lb 4oz sweet potatoes, skin on and scrubbed clean 3 tbsp olive oil 150g/5½oz mature cheddar, roughly grated 3 garlic cloves, crushed 1 tsp cumin seeds, roughly crushed with a pestle and mortar 1 tbsp lemon juice 8 …
