By Leon Aarts From Saturday Kitchen Ingredients For the coleslaw ¼ white cabbage, shredded 1 carrot, peeled and shredded ½ red onion, finely sliced 2 heaped tbsp vegan yoghurt or vegan mayonnaise 1 tsp mustard seeds For the curry 2 bananas 1 tbsp …
Get ready for a taste explosion with slow cooked beef chilli! Infused with stout, tabasco and Worcestershire sauce, it’s worth the wait. By Tom Parker-Bowles From Saturday Kitchen Ingredients For the spice mixture 2 tbsp cumin seeds, toasted …
Elevate your barbecue game with these fresh and fragrant pork burgers. Stack ’em high and secure with a skewer for easy, delicious eating in the sun. By Lara Lee From Saturday Kitchen Ingredients For the tom …
By Chet Sharma From Saturday Kitchen Ingredients For the yoghurt 1kg/2lb 4oz live cultured plain yoghurt For the marinated chicken 4 chicken breasts, boneless and skin removed (150g/5½oz each) 2 tbsp garlic paste 3 tbsp ginger paste 3 tbsp lemon juice 1 tsp salt …
By Andi Oliver From Saturday Kitchen Ingredients For the pork belly 1.5kg/3lb 5oz pork belly 4 garlic cloves, peeled but left whole 4 star anise 1½ tsp crushed juniper berries 10g fresh coriander stalks 10g fresh flatleaf parsley stalks 1½ tsp salt For the souse 1 …
By Nathan Outlaw From Saturday Kitchen Ingredients For the mackerel 4 mackerel fillets (about 400g/14oz each), butterflied, scales removed and pin-boned 2 garlic cloves, finely chopped 2 tbsp chopped fresh thyme 2 tbsp olive oil sea salt and freshly ground black pepper For …
By Alison Roman From Saturday Kitchen Ingredients 400g/14oz raspberries (fresh or frozen) 50g/1¾oz caster sugar 400g/14oz sour cream Method See Youtube video for Raspberries and sour cream Put the raspberries in a bowl and sprinkle them with the sugar. Use …
By Alison Roman From Saturday Kitchen Ingredients cooking spray, for greasing 220g/8oz plain flour 1 tbsp baking powder 1 tsp salt 365g/12½oz ricotta, plus 400g/14oz to serve 275g/9¾oz caster sugar 3 large free-range eggs ½ tsp vanilla extract 1 lemon, lime, grapefruit or orange, zest …
By Judi Love From Saturday Kitchen Ingredients 15g/½oz plain flour 15g/½oz self-raising flour 2 red snapper fillets 2 tbsp vegetable oil 1 onion, thinly sliced 1 red pepper, sliced ¼ fresh scotch bonnet pepper, finely chopped 1 carrot, cut into coins pinch …
By Richard Bainbridge From Saturday Kitchen Ingredients For the lamb scrumpets 400-600g/14oz-1lb 5oz piece lamb breast, bones removed (or alternatively cook with the bones and remove before pressing) drizzle rapeseed oil 3 garlic cloves, grated pinch paprika, to taste handful …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the Cajun hollandaise 4 free-range egg yolks 5 tbsp soured cream 4 tbsp butter ½ lemon, juice only, plus extra to taste 1 tsp Cajun seasoning salt and pepper, to taste For the …
By Jack Croft and Will Murray From Saturday Kitchen Ingredients For the chestnuts 25ml/1fl oz sherry vinegar 100ml/3½fl oz rapeseed oil 1 banana shallot, diced 1 lemon, zest only 60g/2¼oz chestnuts, roughly chopped salt and freshly ground black …
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients For the chicken 1 tsp coriander seeds 1 tsp dried oregano ½ tsp grated fresh nutmeg 1 tsp garlic granules 1 tsp dried chilli flakes ½ tsp ground cardamom ½ tsp ground cinnamon 10 grinds black pepper 800g–1kg/1lb 12oz–2lb …
By Gurdeep Loyal From Saturday Kitchen Ingredients For the crab 10g/⅓oz lemongrass stalks, trimmed and chopped 2 garlic cloves, chopped 1 red chilli 2 tbsp coconut oil 2 spring onions, finely chopped 1 tsp coriander seeds, crushed 2 tsp black mustard seeds 25g/1oz roasted peanuts, crushed …
By James Timmins & Jules Jefferis From Saturday Kitchen Ingredients For the waffle batter 410g/14½oz gluten-free flour 20g/¾oz baking powder 5 free-range eggs 460ml/16fl oz milk 125g/4½oz unsalted butter For the peach 400g/7oz tinned peach halves in juice ½ ground cinnamon ½ tsp ground all-spice …
By Pam Brunton From Saturday Kitchen Ingredients 100g/3½oz unsalted butter 100g/3½oz leek (about ½ leek), finely sliced 150g/5½oz potato (about 1 small potato), peeled and finely sliced 1 litre/1¾ pint good-quality flavoured stock (chicken, vegetable or mussel) 100g/3½oz new potatoes (tiny Jersey Royal ‘mids’ are ideal) 1 …
By Philli Armitage-Mattin From Saturday Kitchen Ingredients For the Korean fried chicken burger 240ml/8½fl oz buttermilk ½ tsp salt 1 tbsp pickle juice (pickle brine) 4 chicken thigh fillets 50g/1¾oz cornflour 200g/7oz plain flour 1 tsp ground paprika 1 tsp garlic powder 50g/1¾oz cornflakes (optional) For the slaw …
By Theo Randall From Saturday Kitchen Ingredients For the the pasta dough 350g/12oz tipo ’00’ flour 25g/1oz fine semolina flour, plus extra for dusting 2 free-range egg yolks 4 whole free-range eggs For the ravioli filling 800g/1lb 12oz red-skinned Desiree potatoes, peeled, …
