Duck Pancakes Recipe Delicious Duck Pancakes: A Unique and Savoury Breakfast Treat Are you looking to spice up your breakfast routine with something new and exciting? Look no further than the delectable and unique duck …
By Tom Kitchin From Saturday Kitchen Ingredients Leeks: 4 Olive oil: 2 tbsp Shelled scallops (about 70g each), cleaned and corals removed: 8 Sea salt and freshly ground black pepper For the hazelnut dressing: Blanched …
By Julie Lin From Saturday Kitchen Ingredients Full-fat coconut milk: 200ml/7fl oz Free-range egg: 1 Plain flour: 325g/11½oz Ground turmeric: 1 tsp Salt: 1 tsp Vegetable oil, for frying Method Prepare the Batter In …
By Julie Lin From Saturday Kitchen Ingredients Chana dal (split chickpeas): 250g/9oz Vegetable oil: 1 tbsp Onion, finely chopped: 1 Shallots, finely chopped: 2 Fresh root ginger, grated: 5cm/2in Garlic cloves, finely chopped: 3 …
By Julie Lin From Saturday Kitchen Method Soak the dried red chilies in warm water for 10 minutes until softened. Drain and finely chop them. Heat the vegetable oil in a large pan …
By Matt Tebbutt From Saturday Kitchen Method Preheat the oven to 240°C/220°C Fan/Gas 9. Pour some olive oil into a large, deep ovenproof frying pan and set it over low heat. Add the sliced …
By Matt Tebbutt From Saturday Kitchen Method Roast the garlic and peppers: Preheat the oven to 220C/200C Fan/Gas 7. Wrap the whole garlic bulb in foil and place it in the oven for 30 minutes …
By Matt Tebbutt From Saturday Kitchen Ingredients For the cake: Fine cornmeal or polenta: 300g/10½oz Gluten-free baking powder: 2 tsp Vegetable oil, plus extra for greasing: 200ml/7fl oz Caster sugar: 175g/6oz Grapefruits, very finely …
Really simple and easy-made food for the soul. This recipe uses ready-made chicken stock but you could make you own stock from leftover roast chicken. By BBC Food Team From Saturday Kitchen Ingredients Butter: 55g/2oz …
By Matt Tebbutt From Saturday Kitchen Method Marinated Chicken: Mix all the ingredients together in a bowl. Cover and chill the mixture in the fridge overnight. Cooking: When ready to cook, heat a deep …
By Matt Tebbutt From Saturday Kitchen Ingredients Marinated Beef Ribs: Onion granules: 2 tbsp Garlic granules: 2 tbsp Ground fennel seeds: 2 tbsp Salt: 2 tbsp Soft brown sugar: 1 tbsp Dried thyme: 2 …
By Sam Evans and Shauna Guinn From Saturday Kitchen Ingredients Spicy Barbecue Rub: Smoked paprika: 3 tbsp Dried chilli flakes: 1 tsp Soft brown sugar: ½ tbsp Garlic granules: 1 tbsp Onion granules: 1 …
By Gurdeep Loyal From Saturday Kitchen Ingredients For the Pink Pickled Onions with Lychees: Lychees in syrup (halved): 15–20 Lychee sugar syrup (from the tin): 100ml/3½fl oz White vinegar: 100ml/3½fl oz Lime juice: 4 …
By Paul A Young From Saturday Kitchen Method Preheat the Oven: Preheat your oven to 200°C (180°C for fan ovens) or Gas Mark 4. Line a 12-hole muffin tin with paper cases. Prepare the …
By Max Halley From Saturday Kitchen Method Prepare the Meatloaf: Place the porcini mushrooms in a small bowl. Add 100ml (3½fl oz) of water directly from the kettle. Allow the mushrooms to soak for at least 20 minutes. Drain …
By Anna Haugh From Saturday Kitchen Method Preheat the Oven: Preheat your oven to 200°C (180°C Fan/Gas 6). Prepare the Salmon: Season the salmon with salt and pepper. Place the seasoned salmon on a baking tray. …
By Anna Haugh From Saturday Kitchen Method Preheat the Oven: Preheat your oven to 220°C (200°C Fan/Gas 7). Prepare the Tins: Butter and flour two old baked bean tins or a 500g (1lb 2oz) loaf tin. It’s essential to …
By Matt Tebbutt From Saturday Kitchen Method Season the steak on both sides with salt and black pepper, then heat the oil in a frying pan over a high heat and pan-fry for 2–3 …
