By Ixta Belfrage From Saturday Kitchen Ingredients For the chiles rellenos 200g/7oz short grain brown rice 8 red Romano peppers 300g/10½oz feta cheese, roughly broken into small pieces 200g/7oz buffalo mozzarella, drained well, patted dry and torn into medium chunks …
By Cyrus Todiwala From Saturday Kitchen Ingredients For the tikka 800g/1lb 12oz boned chicken, legs and breasts, cut into 4cm/1½in x 4cm/1½in pieces ½ tsp ground turmeric 40g/1½oz unsalted butter, softened 40g/1½oz peeled fresh root ginger 40g/1½oz peeled garlic 1 tsp …
By Tony Singh From Saturday Kitchen Ingredients For the phirni 30 almonds 15–18 pistachios 1 litre/1¾ pint full-fat milk 130g/4½oz basmati rice or long grain rice, dry grinder or coffee grinder until the consistency resembles fine semolina (or you can use …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted marinated beef 2 dried ancho chillies 1 tbsp chopped fresh oregano 2 tbsp olive oil 1 onion, sliced 4 garlic cloves, crushed 100ml/3½fl oz cider vinegar 3 limes, juice only 1 tomahawk steak or rib-eye …
By Matt Tebbutt From Saturday Kitchen Ingredients For the stock 2 shallots, sliced 1–2 fennel bulbs 1 tsp peppercorns 1 tsp coriander seeds 150ml/5fl oz vermouth 1 small knob fresh root ginger 1 bay leaf few dill sprigs 1 tbsp fresh parsley stalks salt, to taste For …
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb 50g/1¾oz baby spinach 1 leg of lamb, lower longer bone removed, top bone in place olive oil, for cooking salt and freshly ground black pepper For the tapenade …
By Paul Ainsworth From Saturday Kitchen Ingredients For the lobster patties 300g/10½oz cooked small prawns, half roughly chopped, half left whole 50g/1¾oz double cream 10g/⅓oz pickled ginger, finely chopped 200g/7oz cooked lobster meat diced into 1cm/½in pieces (save the claw meat …
By Paul Ainsworth From Saturday Kitchen Ingredients For the sticky liquorice pudding 300g/10½oz dried, pitted Medjool dates 75g/2½oz liquorice sweets, finely chopped 1 tsp bicarbonate of soda 225g/8oz vegetable oil, plus extra for greasing 200g/7oz light brown sugar 45g/1½oz black treacle ½ tsp sea …
By Paul Ainsworth From Saturday Kitchen Ingredients For the piri-piri marinade 1 red chilli, sliced (or to taste) 1½ tsp smoked paprika 25g/1oz light brown sugar 1 lime, juice and zest 1 tsp dried chilli flakes 2 garlic cloves, chopped 50ml/2fl oz olive oil …
By Ravneet Gill From Saturday Kitchen Ingredients For the crème diplomat 500ml/18fl oz full-fat milk 125g/4½oz caster sugar 6 free-range egg yolks 40g/1½oz cornflour 1 vanilla pod, split lengthways 300ml/10fl oz double cream For the pastry 125g/4½oz plain flour 50g/1¾oz icing sugar pinch fine sea …
By Olly Smith From Saturday Kitchen Ingredients For the salad 2 free-range eggs 4–5 small salad potatoes, quartered 100g/3½oz fine green beans sesame oil, for frying 100g/3½oz firm tofu, cubed 1 Little Gem lettuce, chopped 100g/3½oz cucumber, sliced into batons 100g/3½oz fresh beansprouts …
By Sally Abé From Saturday Kitchen Ingredients For the croquettes 1 large King Edwards potato 25g/1oz plain flour 25g/1oz unsalted butter 350ml/10fl oz full-fat milk 1 tsp ground smoked paprika ½ tsp ground hot paprika 100g/3½oz gruyère, grated 200g/7oz cooked white crabmeat 100g/3½oz cooked …
By Theo Randall From Saturday Kitchen Ingredients For the lamb rump 1 lemon, zest and juice only 4 x 180g/6oz lamb rumps 2 garlic cloves, cut into quarters 1 sprig rosemary, leaves picked and roughly chopped 3 tbsp olive oil sea …
By Matt Tebbutt From Saturday Kitchen Ingredients 20 prunes, stones removed 4 tbsp vegetable oil 1 whole duck 3 anchovy fillets 1 tsp fennel seeds 8 garlic cloves, peeled but left whole 4 Portobello mushrooms, sliced 1 onion, thickly sliced splash white wine …
By Matt Tebbutt From Saturday Kitchen Ingredients For the aubergine parmigiana 1 litre/1¾ pint tomato passata 1 garlic clove, crushed 1 sprig rosemary 3–4 tbsp balsamic vinegar 2 tsp olive oil 4 aubergines, cut into long slices 2 beef tomatoes, sliced 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the saffron aioli 1 free-range egg yolk 1 free-range egg 3 garlic cloves, crushed 200ml/7fl oz olive oil 1 lemon, juice only salt, to taste For the baked rice and sardines 2 …
By Paul A Young From Saturday Kitchen Ingredients For the dark chocolate layer 100g/3½oz unsalted butter, softened 50g/1¾oz unrefined caster sugar 50g/1¾oz golden syrup 25ml/¾fl oz warm water ½ tsp sea salt 125g/4½oz dark chocolate, in pieces 60g/2¼oz tea biscuits (such as Rich …
By Anna Haugh From Saturday Kitchen Ingredients For the noisette potatoes 1 large Maris Piper or King Edward potato, peeled and balled using a melon baller 200g/7oz unsalted butter For the roasted partridge 2 prepared partridge, breasts removed and keep …
