Ching’s homemade kimchi
By Ching-He Huang From Saturday Kitchen Kimchi tastes best when fermented for longer than two weeks. Leave at room temperature for 3 days, then seal and refrigerate. It will keep for weeks in the fridge …
By Ching-He Huang From Saturday Kitchen Kimchi tastes best when fermented for longer than two weeks. Leave at room temperature for 3 days, then seal and refrigerate. It will keep for weeks in the fridge …
By Ching-He Huang From Saturday Kitchen Ingredients 1 tbsp rapeseed oil 2.5cm/1in piece fresh root ginger, peeled and grated 200g/7oz vegan soya mince (or pork mince) pinch salt 1 tbsp Shaoxing rice wine or dry sherry 225g tin water chestnuts, drained …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the green seasoning ½ garlic clove, crushed ½ spring onion, green parts only, finely chopped few fresh chives, finely chopped 1 fresh coriander sprig, finely chopped 1 fresh parsley sprig, finely chopped 1 fresh thyme sprig, leaves only, …
Equipment needed: Pasta machine By Theo Randall From Saturday Kitchen Ingredients For the pasta dough 350g/12oz 00 flour 25g/1oz fine semolina flour, plus extra for dusting 1 free-range egg, plus 4 free-range egg yolks 50g/1¾oz spinach, blanched, squeezed and finely chopped …
By Bryn Willams From Saturday Kitchen Ingredients For the gnocchi 3 large potatoes 3 free-range egg yolks 120g/4½oz 00 flour, plus 50g/1¾oz for dusting 50g/1¾oz grated Parmesan 1 tbsp olive oil salt For the ham, peas, and burrata 100g/3½oz fresh peas 50ml/2fl …
By Olia Hercules From Saturday Kitchen Ingredients For the stuffed peppers 70g/2½oz brown or white rice 2 tbsp butter splash olive oil 1 onion, finely chopped 1 large carrot, peeled and finely chopped 2 celery sticks, finely chopped 100g/3½oz sweetcorn kernels or peas 1 green apple, …
By Jane Baxter From Saturday Kitchen Ingredients For the cherry ice cream 400g/14oz cherries, stones removed 50g/1¾oz caster sugar 1 tbsp grenadine splash cherry brandy 500ml/18fl oz double cream 400g tin condensed milk 1 tsp vanilla extract For the cherry clafoutis …
By Jason Atherton From Saturday Kitchen Ingredients For the confit sardines 6 large sardines, gutted and cleaned 4 bay leaves few sprigs fresh thyme 3 tbsp black peppercorns 2 lemons, finely grated zest only 400ml/14fl oz olive oil, or enough to cover …
By Anna Haugh From Saturday Kitchen Ingredients For the dressing 1 tsp miso paste 1 free-range egg yolk ½ garlic clove 4 anchovies, roughly chopped 20g/¾oz Parmesan, finely grated 80ml/2½fl oz olive oil 1 lemon, zest only, plus juice of ½ lemon pinch salt For the salad …
By Ollie Dabbous From Saturday Kitchen Ingredients For the flatbreads 400g/14oz strong white bread flour, plus extra for dusting 100g/3½oz semolina flour 1 tsp sugar 2 tsp dried yeast 2 tsp salt oil, for greasing and drizzling polenta, for dusting For the lamb …
By Ching-He Huang From Saturday Kitchen Ingredients For the marinated chicken 300g/10½oz chicken thighs, boneless and skin removed, cut into 1cm/½in strips pinch salt pinch ground white pepper 1 tbsp oyster sauce 1 tbsp cornflour For the stir fry 2 tbsp rapeseed …
By Ching-He Huang From Saturday Kitchen Ingredients For the fish balls 200g/7oz haddock fillets, skin removed and finely chopped 50–100g/1¾–3½oz squid, cleaned and finely chopped pinch sea salt flakes pinch ground white pepper 1 tsp Shaoxing rice wine or dry sherry 1 tbsp cornflour …
By Adam Byatt From Saturday Kitchen Ingredients For the salmon 1 red onion, thinly sliced 1 large carrot, peeled and julienned 2 garlic cloves, grated 30g/1oz fresh root ginger, peeled and julienned 50g/1¾oz mangetout, julienned 1 red chilli, seeds removed and julienned 1 …
By Sam and Shauna From Saturday Kitchen Ingredients For the duck breasts 2 duck breasts, skin on 20g/¾oz fine sea salt 2 tsp soft dark brown sugar 1 tbsp garlic powder 4 juniper berries, ground 2 bay leaves, finely crushed 2 tsp ground coriander 1 …
By Sam and Shauna From Saturday Kitchen Ingredients For the fried steaks 2 x 200g/7oz steaks, such as minute or rump 150g/5½oz plain flour 2 tsp baking powder 1 tsp bicarbonate of soda 250ml/9fl oz buttermilk 1 free-range egg, beaten 1 tbsp …
By Frederick Forster From Saturday Kitchen Ingredients For the lamb cutlets 200g/7oz plain yoghurt 20ml/¾fl oz olive oil 15g/½oz Dijon mustard ¼ tsp ground cumin ¼ tsp ground turmeric ½ tsp finely chopped garlic 4 lamb cutlets, fat left on (do not French trim …
By Frederick Forster From Saturday Kitchen Ingredients For the fool 3 free-range egg yolks 65g/2½oz caster sugar 20g/¾oz cornflour 20g/¾oz plain flour 300ml/10fl oz full-fat milk 1 small bunch elderflower (optional) 1 vanilla pod (optional) 250ml/9fl oz double cream, softly whipped and chilled For the cornflake …
By Andi Oliver From Saturday Kitchen Ingredients For the sea bream 150g/5½oz plain flour ½ tsp paprika ½ tsp ground coriander ½ tsp cumin pinch grated nutmeg 2 x 200g/7oz sea bream fillets, skin on 150ml/5fl oz milk 1 tbsp vegetable oil salt and freshly …
By Andi Oliver From Saturday Kitchen Ingredients For the rundown sauce 1 tbsp vegetable oil 1 onion, thinly sliced 3 garlic cloves, finely chopped 1 Scotch Bonnet, left whole 2 tsp cumin 2 tsp ground coriander 2½ tsp ground allspice 2 tsp coarsely …
By Marcus Wareing From Saturday Kitchen Ingredients 3 tbsp olive oil 125g/4½oz unsalted butter 4–6 chicken thighs, boneless, skin on (dish would work equally well using pork) 2 fresh thyme sprigs 2 bay leaves ½ bulb garlic, unpeeled, and 4 garlic cloves, chopped 2 …
By Marcus Wareing From Saturday Kitchen Ingredients 130g/4¾oz frozen peas 1 cucumber, about 250g/9oz, roughly chopped 2 pickled gherkins 50ml/2fl oz gherkin pickling liquor 100g/3½oz day-old sliced bread (preferably sourdough), torn 2 courgettes, about 475g/1lb 1oz, grated ½ bunch fresh chives ½ bunch fresh dill, plus …
By Anna Haugh From Saturday Kitchen Ingredients For the chicken balls 200g/7oz skinless chicken breast (or use turkey or white fish) ½ tsp salt 1 free-range egg yolk 100ml/3½fl oz double cream vegetable oil, for deep frying 50g/1¾oz sesame seeds 50g/1¾oz black sesame …
By Anna Haugh From Saturday Kitchen Ingredients For the cake 300g/10½oz dark chocolate, minimum 56% cocoa solids, chopped into small pieces 300g/10½oz milk chocolate, chopped into small pieces 100g/3½oz unsalted butter, diced 100ml/3½fl oz double cream 3 chocolate honeycomb bars, 2 left …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the nectarine puff tart 3 large ripe nectarines, thinly sliced ( or peaches or bananas) 3 tbsp runny honey (or maple syrup or sugar) generous dash dark rum (or amaretto) large pinch …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the creole gumbo 4 tbsp olive oil, plus extra if needed 2 chicken breasts, skin removed and chopped into large chunks (or cubed sweet potato or sweetcorn) 200g/7oz smoked sausage, …
By Theo Randall From Saturday Kitchen Ingredients 2 tbsp olive oil 150g/5½oz guanciale di Amatrice (cured pork cheek or jowl), cut into half-matchstick pieces (or bacon instead) 500ml/18fl oz tomato passata 350g/12oz best quality thick spaghetti, such as Gragnano or bucatini …
By Theo Randall From Saturday Kitchen Ingredients For the chicken 2 fennel bulbs (or onions), trimmed and each cut into 8 wedges 300g/10½oz Charlotte potatoes, peeled and cut into 5mm slices 5 garlic cloves, unpeeled 3 tbsp extra virgin olive oil 2 …
By Paul A Young From Saturday Kitchen Ingredients For the salted caramel sauce 100g/3½oz raisins (or sultanas) 50ml/2fl oz rum (or brandy or whisky) 100g/3½oz salted butter 100g/3½oz unrefined light muscovado sugar (or soft brown sugar) ½ tsp sea salt 100g/3½oz double cream For the banana …
By Paul A Young From Saturday Kitchen Ingredients For the sea salt and brown sugar potatoes 750g–1kg/1lb 10oz–2lb 4oz new or salad potatoes (or any potatoes you have), scrubbed 2 tbsp vegetable oil 2 tsp sea salt 2 tsp demerara sugar pinch black pepper …
By Tony SIngh From Saturday Kitchen Ingredients 2 tbsp extra virgin rapeseed oil 2 garlic cloves, finely grated 50g/1¾oz fresh root ginger, peeled and finely grated 1 green finger chilli, chopped ¼ tsp ground turmeric ¼ tsp Kashmiri chilli powder ½ tsp garam masala …
By Jane Baxter From Saturday Kitchen Ingredients For the lamb 1 tbsp olive oil 500g/1lb 2oz lamb neck or leg, cut into 1–2cm/½–¾in chunks 600g/1lb 5oz waxy potatoes, peeled and thinly sliced 1 fennel, trimmed and thinly sliced 2 shallots, thinly sliced …
By Anna Haugh From Saturday Kitchen Ingredients For the flatbreads 250g/9oz plain flour, plus extra for dusting ½ tsp ground turmeric 2½ tsp baking powder pinch salt 1½ tsp caster sugar 50g/1¾oz plain yoghurt oil, for brushing 35g/1¼oz crème fraîche, to serve For …
By Anna Haugh From Saturday Kitchen Ingredients For the doughnuts 125g/4½oz plain flour, plus extra for dusting 1 tsp baking powder 20g/¾oz caster sugar, plus 100g/3½oz for rolling large pinch salt 1 free-range egg, beaten 1 vanilla pod, split and seeds scraped …
By Tom Brown From Saturday Kitchen Ingredients For the treacle bread (this recipe makes more than you need) butter, for greasing 450g/1lb plain flour, plus extra for dusting 450g/1lb self-raising flour (or use 225g/8oz plain flour and 1 tbsp …
By Jason Atherton From Saturday Kitchen Ingredients For the salmon confit 500ml/18fl oz olive oil 1 garlic clove, finely chopped 4 x 140g/5oz salmon fillets, skin on (or mackerel, sardines or any smoked fish) bunch fresh coriander, chopped, to serve 2 Little Gem …
By Adam Byatt From Saturday Kitchen Ingredients 2 tbsp olive oil 1 stick celery, finely chopped 1 white onion, finely chopped 1 carrot, finely chopped 1 tsp plain flour 2 tins good-quality sardines 1 garlic clove, roughly chopped 1 bay leaf 2 tsp soy sauce 2 …