Indo Chinese chilli paneer
Chilli Paneer is a popular Indo-Chinese dish where cubes of fried crispy paneer are tossed in a spicy sauce made with soy sauce, vinegar, chili sauce! Goes well with rice or noodles! By Vivek Singh …
Butternut squash, onion and chestnut tarte fine
By Bryn Williams From Saturday Kitchen Ingredients For the dressing 500ml/18fl oz vegetable oil ½ tbsp white peppercorns, lightly crushed ½ shallot, peeled and chopped 100ml/3½fl oz white wine vinegar 25g/1oz Dijon mustard 25g/1oz English mustard 10g/⅓oz salt For the butternut, onion and …
Smoky dogs
By Mary McCartney From Saturday Kitchen Ingredients For the smoky sausages 4 tbsp olive oil 1 medium red onion, finely chopped 1 medium red pepper, deseeded and finely chopped 2 garlic cloves, finely chopped 3 tbsp sun-dried tomatoes, finely chopped 3 tbsp …
Ghewar
By Tony Singh From Saturday Kitchen Ingredients For the ghewar batter 115g/4oz ghee, plus extra for shallow frying 1 large ice cube or lump of ice 300g/10½oz plain flour 1 tbsp gram flour, roasted (see Recipe Tip) 200ml/7fl …
Roast garlic chicken with potato and leek gratin
Enjoy comfort food at its finest with Donna Hay’s roast garlic chicken and creamy gratin for a Sunday lunch to remember. Serve with Donna Hay’s roast garlic bruschetta. By Donna Hay From Saturday Kitchen Ingredients For the …
Bruschetta with roasted garlic, burrata and bruised basil
Simple delicious loaded bruschetta with fresh flavours – perfect as a light lunch or starter. By Donna Hay From Saturday Kitchen Ingredients For the roast garlic (makes 200g/7oz) 6 large garlic bulbs extra virgin olive oil, to drizzle sea …
Sichuan lamb bao buns
Slow-cooked lamb with fiery Sichuan peppercorns served in bao buns with pickled carrot. You will need a steamer basket, preferably made of bamboo. By The Hairy Bikers From Saturday Kitchen Ingredients For the rub 1 tbsp Sichuan …
Halloween cookie pops
These cookie pops for ‘trick or treat,’ featured on Saturday Kitchen, are delightful and straightforward to make and perfect for adding a playful touch to your Halloween gathering. While some boast a delectably sweet flavor, …
Fried hen of the wood bites
Crisp and crunchy mushroom bites. Hen of the Wood aka maitake mushrooms have a meaty texture, a delicious flavour and medicinal properties By Jack Croft and Will Murray From Saturday Kitchen Ingredients To serve 200g/7oz hen …
Vegan pepper pot
A vegan version of the traditional Guyanese beef dish using pumpkin. By Sophie Michell From Saturday Kitchen Ingredients 2 onions, finely sliced 1 cinnamon sticks, broken in half ½ tsp cloves 5cm/2in fresh ginger, peeled and chopped 1 orange peel 1 bay leaf 2 celery sticks, …
Pepperpot short ribs with whipped yam and pickles
A classic Guyanese beef delicacy, this dish is a time-honored tradition that requires several days to prepare. It is typically served during Christmas and other special occasions. By Sophie Michell From Saturday Kitchen Ingredients For the …
Triple crisp chicken wings with Sichuan glaze
Make restaurant-quality chicken wings, cooked three times in a crispy vodka batter. By Jack Croft and WIll Murray From Saturday Kitchen Ingredients For the honey Sichuan glaze 1 tsp Sichuan peppercorns 1 tsp dried red chilli flakes ½ tsp …
Vegan sticky toffee pudding
By Philip Khoury From Saturday Kitchen Ingredients For the cake 250g/9oz dried dates 350g/12oz boiling water 8g/⅓oz bicarbonate of soda 20g/1oz extra virgin olive oil 100g/3½oz dark brown or muscovado sugar 200g/7oz plain flour (gluten-free plain flour will also work) 13g/½oz baking powder 3g/⅛oz fine salt …
Cardamom milk traybake – Nadiya Hussain
A simple cake becomes something really special with sweet cardamom milk sprinkled with rose petals and freeze-dried raspberries. By Nadiya Hussain From Saturday Kitchen Ingredients For the cake 8 medium eggs 250g/9oz caster sugar 250g/9oz plain flour 1 lemon, zest …
Tangy tomato prawns with flatbread – Nadiya Hussain
Succulent prawns with a rich, tomatoey and tangy sauce – a family friendly one-pot wonder. By Nadiya Hussain From Saturday Kitchen Ingredients 100ml/3½fl oz olive oil 4 garlic cloves, thinly sliced 6 tomatoes, finely chopped 1 tsp salt 1 lemon, juice only …
Chicken Korma : Nadiya Hussain
No cream, no nuts, just a simple and aromatic authentic Bangladeshi version needing only three whole spices. By Nadiya Hussain From Saturday Kitchen Ingredients 250g/9oz ghee 4 cinnamon sticks 4 bay leaves 6 cardamom pods 4 onions, finely chopped 1 tbsp fine salt 125g/4½oz ginger, …
Cep soufflés
Earthy dried cep mushrooms with roasted white chocolate and blackberry for unique individual soufflés. By Niklas Ekstedt From Saturday Kitchen Ingredients For the soufflé base 62.5g/2¼oz caster sugar 60g/2¼oz egg yolks 20g/¾oz cornflour 10g/⅓oz mixed dried cep (porcini) mushroom …
Herb koftas with warm yoghurt sauce
Sabrina’s herb-packed lamb koftas are a great addition to a Middle Eastern mezze spread By Sabrina Ghayour From Saturday Kitchen Ingredients 500g/1lb 2oz lamb mince 6 spring onions, thinly sliced from root to tip 2 large garlic cloves, crushed 1 …