By Gennaro Contaldo From Saturday Kitchen Ingredients For the limoncello 500ml/18 fl oz vodka 3 lemons, rinds only (white pith removed) 300g/10½ oz caster sugar For the lemon syrup 1 unwaxed lemon, juice and rind (white pith removed) 50g/1¾ oz caster …
By Miguel Barclay From Saturday Kitchen Ingredients 2 tbsp vegetable oil ½ onion, chopped handful shredded chicken pinch cumin pinch paprika ½ 400g tin chopped tomatoes 3 mini flour tortillas 1 spring onion, chopped small handful crumbled feta sea salt and freshly ground black pepper …
By Miguel Barclay From Saturday Kitchen Ingredients 2 tbsp vegetable oil ½ leek, sliced ½ tsp plain flour 150ml/5½ oz whole milk handful shredded roast chicken 1 tsp Dijon mustard small handful grated cheddar puff pastry (a rolled out rectangle big enough to …
By Miguel Barclay From Saturday Kitchen Ingredients 1 tsp sesame oil ½ onion, diced 1 clove garlic, sliced pinch chilli flakes handful shredded chicken 150g/5½ oz cooked and cooled rice 1 egg 1 spring onion, chopped 1-2 tsp soy sauce 1 tsp crispy chilli oil sea salt …
By Richard Bainbridge From Saturday Kitchen Ingredients For the confit of cherry tomatoes 20 cherry tomatoes, halved through the equator 4 sprigs thyme, leaves only 1 tbsp olive oil 10g/⅓ oz caster sugar salt and freshly ground black pepper For …
By Richard Bainbridge From Saturday Kitchen Ingredients 2 tbsp rapeseed oil 1 red onion, finely chopped 3 garlic cloves, thinly sliced 300g/10½ oz basmati rice 3 tbsp old bay seasoning or a mixture cayenne pepper and sea salt to taste 4 bay …
By Richard Bainbridge From Saturday Kitchen Ingredients For the roast chicken 1 medium free-range chicken 50g/1¾ oz unsalted butter, softened handful rosemary sprigs, sage or thyme 1 onion, chopped 1 carrot, peeled and chopped 2 sticks celery, chopped 3 tbsp spelt flour 125ml/4fl oz white …
By Loyle Carner From Saturday Kitchen Ingredients For the chicken wings 1kg/2lb 4oz chicken wings 2 tsp baking powder 2 tsp corn flour 2 tsp flaky salt For the Korean sauce 85g/3oz gochujang paste 3 tbsp ketchup 2 tbsp mirin 2 tbsp dark soy sauce …
By Olly Smith From Saturday Kitchen Ingredients 400g/14 oz cherry tomatoes, different colours, red, orange, and yellow 2 tbsp olive oil, plus extra for drizzling 2 garlic cloves, peeled but left whole 2 sprigs fresh rosemary 2 x 150–200g/5½oz–7oz hake fillets, skin on …
By Ravinder Bhogal From Saturday Kitchen Ingredients For the slow cooked celeriac 1kg/2 lb 4 oz celeriac, scrubbed and cleaned 2 tbsp olive oil 100g/3½ oz kimchi butter, see below drizzle rapeseed oil, for frying sea salt For the …
By Yotam Ottolenghi and Noor Murad From Saturday Kitchen Ingredients For the Parmigiana 1kg /2lb 4oz aubergines, trimmed and cut lengthways into 1–1½ cm slices (about 4–5 per aubergine) 70g/2½oz plain flour 2 large free-range eggs, plus 3 large free-range egg yolks 2 …
By Pru Leith From Saturday Kitchen Ingredients For the kale, chilli, burrata and tapenade on sourdough large handful roughly chopped curly kale leaves ½ red chilli, finely chopped 1 garlic clove, crushed extra virgin olive oil 2 slices sourdough bread 2 tsp black …
By Matt Tebbutt From Saturday Kitchen Ingredients For the slow cooked pork ribs 8 skinless pork belly ribs, on the bone 300ml/10fl oz white wine 150ml/5fl oz white wine vinegar 100g/3½oz brown sugar 100g/3½oz salt 1 head garlic 1 onion, finely chopped 2 star …
By Matt Tebbutt From Saturday Kitchen Ingredients For the Thai coconut chicken soup 400ml/14fl oz chicken stock 3 chicken thighs, on the bone ½ onion, thinly sliced 3 garlic cloves, thinly sliced 12 slices galangal 2 lemongrass sticks, bashed 6 lime leaves 2 bunches coriander …
By Matt Tebbutt From Saturday Kitchen Ingredients 4 slices smoked streaky bacon 500g/1lb 2oz baby potatoes 1 bay leaf 1 tbsp pork fat 10g/1/3oz unsalted butter 1 tbsp plain flour 200ml/7fl oz beef stock 100ml/3½fl oz chicken stock 50ml/2fl oz malt vinegar 150g/5½oz curd cheese or hard …
By Emily Scott From Saturday Kitchen Ingredients For the saffron aioli 2 pinches saffron 1 lemon, juice only 3 free-range egg yolks 1 tsp Dijon mustard 1 garlic clove, chopped sea salt 200ml/7fl oz sunflower oil For the bouillabaisee 4 tbsp good olive oil …
By Jeremy Lee From Saturday Kitchen Ingredients For the roast leg of pork 2kg/4lb 8oz pork leg, off the bone 6 shallots, halved lengthways 2 pink roscoff or red onions, each cut into 6 pieces through the root 8 garlic cloves, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled girolles 50g/1¾ oz small girolles 1 banana shallot, finely chopped 50ml/2fl oz malt vinegar 1 tbsp brown sugar 50ml/2fl oz boiling water 4 tbsp olive oil ½ tsp Dijon mustard …
