Saturday Kitchen Recipes

All the joys of a classic Baba Ganoush but with a few punchy additions. Serve this dip with herb koftas and a spiced roasted butternut squash and black rice salad for a complete mezze-style meal. By Sabrina Ghayour …

Serve this Middle Eastern salad with Sabrina’s herb koftas and mama ghanoush dip for the ultimate mezze meal. By Sabrina Ghayour From Saturday Kitchen Ingredients 1kg/2lb 4oz butternut squash, peeled, halved, deseeded and cut into 1.5cm/⅝in slices olive oil, for …

From Nadiya’s Simple Spices, this recipe is packed with lively flavours, beautiful colours and contrasting textures By Nadiya Hussain From Saturday Kitchen Ingredients 1 large ripe mango 1 red onion, thinly sliced 100ml/3½fl oz apple cider vinegar 2 tbsp caster sugar …

A classic Sindhi dish of rapidly cooked, deep-fried smashed potatoes, generously seasoned with delightful spices. By Saransh Goila From Saturday Kitchen Ingredients For the tuk masala 1 tbsp chilli powder 1 tbsp dried mango powder (amchoor) 1 …

Flavour-packed marinated ribs with traditional Korean side dishes of pickles and kimchi. By Donal Skehan From Saturday Kitchen Ingredients For the Korean beef short ribs 800g/1lb 12oz short beef ribs, cut flanken-style 75ml/5 tbsp soy sauce 75ml/5 tbsp rice …

Soft potato gnocchi meets earthy porcini mushrooms and vibrant tomatoes, all baked to perfection. A true treat for your taste buds. By Theo Randall From Saturday Kitchen Ingredients For the gnocchi 1kg/2lb 4oz red potatoes, peeled and …

Crispy courgette and an Italian-style salsa with quick griddled tuna recipe – delicious. By Theo Randall From Saturday Kitchen Ingredients For the tomato, red pepper and chilli salsa 2 oxheart tomatoes 1 red chilli, finely chopped 1 jarred …

Crispy baked aubergine, rich marinara sauce, and a gooey blend of mozzarella and Parmesan. Topped with fresh herbs, it’s a satisfying, comforting dish that’s as simple as it is delicious. Perfect on its own or …

Ching-He Huang celebrates the traditional Chinese Moon Festival with decadent pork and crab stir-fried noodles. By Ching-He Huang From Saturday Kitchen Ingredients 2 tbsp rapeseed oil 3 garlic cloves, finely chopped 1 tbsp grated fresh root ginger 2 medium red chillis, …

Make an impressive supper of fish cakes with deep-fried potato, avocado and an Asian-inspired sauce thar really packs a punch. By Ollie Dabbous From Saturday Kitchen Ingredients For the prawn fishcakes 500g/1lb 2oz extra-large raw prawns, heads …

Savour the flavors of Nepalese street food with this genuine recipe from the award-winning chefs at Choola brought to you by Saturday Kitchen. By Ameer and Nicole Limbu From Saturday Kitchen Ingredients 100ml/3½fl oz vegetable oil 1 …

Slow-cooked Welsh lamb shoulder elevated to a gourmet Spanish-inspired dish that’s restaurant-worthy By Owen Morgan From Saturday Kitchen Ingredients For the ajo blanco 200g/7oz day-old white bread, crusts removed 100g/3½oz blanched almonds 2 garlic cloves 100ml/3½fl oz extra virgin olive oil …

Baking sourdough bread is the perfect weekend project. Make sure to have lots of salty butter for serving. By Rick Marlow From Saturday Kitchen Ingredients For the starter 500g/1lb 2oz wholemeal flour 250g/12oz white flour For the …

This plant-based curry bursts with bold spicy flavors, beautifully balanced by a sweet and fiery apple chutney. By Gemma Ogston From Saturday Kitchen Ingredients For the paste 1 green chilli, chopped 2 garlic cloves, peeled 2cm/¾in fresh root ginger, peeled and …

A captivating umami-rich creation that will astonish your dinner party guests. What’s more, it can be prepared ahead of time. It shines as a standalone vegan appetizer or main course, but also complements BBQ’d meats …

A showstopping cake with traditional British blackberries and crumble served with a vivid pistachio custard. By Ravneet Gill From Saturday Kitchen Ingredients For the cake 230g/8oz unsalted butter, plus extra for greasing 20ml/¾fl oz neutral oil (such as vegetable …