By Olia Hercules From Saturday Kitchen Ingredients For the dough 250ml/9fl oz full-fat milk 7g fast-action dried yeast or 15g/½oz fresh yeast ½ tbsp caster sugar or runny honey 2 free-range eggs 360–400g/12½–14oz plain flour, plus extra for dusting 1 tsp sea salt For the …
By Carmen O’Neal From Saturday Kitchen Ingredients 50ml/2fl oz tequila blanco 25ml/¾fl oz triple sec 20ml/½fl oz lime juice pink salt, for the rim of the glass lime wedge, for the rim of the glass ice cubes Method Lightly dust …
By Carmen O’Neal From Saturday Kitchen Ingredients 50ml/2fl oz mezcal 25ml/¾fl oz lime juice 15ml/½fl oz agave syrup 15ml/½fl oz chili liqueur 15ml/½fl oz corn liqueur 10 basil leaves 5 coriander leaves tajin chilli salt, for the rim of the glass lime wedge, for …
By Carmen O’Neal From Saturday Kitchen Ingredients 5 strawberries, hulled and chopped, plus 1 hulled but left whole to decorate handful mint leaves 25ml/¾fl oz lime juice 50ml/2fl oz tequila blanco 25ml/¾fl oz triple sec 1 tsp honey 1 tbsp marmalade lime soda, to …
By Carmen O’Neal From Saturday Kitchen Ingredients 50ml/2fl oz reposado tequila 20ml/½fl oz lime juice 20ml/½fl oz triple sec 2 tsp agave syrup 2 tsp aged rum 125g/4½oz frozen pineapple chunks 25ml/¾fl oz cream of coconut 2 tsp creamed coconut desiccated …
By Ollie Dabbous From Saturday Kitchen Ingredients For the pickled beetroot 300ml/10fl oz white wine vinegar 200g/7oz caster sugar 20g/¾oz salt 3 star anise 5 medium–large red beetroot, topped and tailed For the tart cases 5 sheets round pate a bric pastry …
By Mandy Yin From Saturday Kitchen Ingredients For the prawns 500g/1lb 2oz raw king prawns, peeled (or leave the tails on if preferred) 1 tbsp garlic powder 2 tbsp dried shrimp 100ml/3½fl oz oil 2 fresh red chillies, finely sliced, to …
By Daisy Terry From Saturday Kitchen Ingredients For the poolish 250ml/9fl oz warm water 250g/9oz 00 flour 2g dried yeast For the focaccia 166ml/5.8fl oz warm water 2g dried yeast 280g/10oz 00 flour 12g/½oz salt For the brine 2 tbsp warm …
By Gabriella Cugno From Saturday Kitchen Ingredients For the ultimate salted caramel 200g/7oz caster sugar 100g/3½oz whipping cream (35% fat) large pinch sea salt 120g/4¼oz unsalted butter, diced For the tempered chocolate 500g/1lb 2oz good-quality dark chocolate, broken into pieces Method To …
Beef cheek slowly cooked in a rich wine sauce and served with a roast onion dressing and crispy kale. By Bryn WIlliams From Saturday Kitchen Ingredients For the beef 2 tbsp olive oil 2 beef cheeks, cut into 3 …
A filling lunch or simple dinner – smoked paprika chicken served in a baguette with fried potatoes and cheese. By Big Zuu From Saturday Kitchen Ingredients For the patatas a lo pobre (poor man’s potatoes) 100ml/3½fl …
Lamb shanks slow-cooked to perfection, accompanied by baharat-spiced rice and topped with a flavourful blend of chickpeas and raisins. By Dina Macki From Saturday Kitchen Ingredients For the baharat spice blend 50g/1¾oz whole black peppercorns 35g/1¼oz cardamom pods 20g/¾oz …
Veal escalopes coated in crunchy panko breadcrumbs and then deep-fried to crispy perfection. Delicious served with a fresh celeriac remoulade and topped with fried eggs. By Freddy Bird From Saturday Kitchen Ingredients For the remoulade ½ celeriac, …
By Mary McCartney From Saturday Kitchen Ingredients For the base 2 tbsp olive oil 1 leek (about 175g/6oz), trimmed and finely chopped 2 carrots, peeled and chopped 120g/4¼oz green beans, trimmed and finely chopped 1 celery stick, finely chopped 1 tsp dried mixed …
By Paul Ainsworth From Saturday Kitchen Ingredients For the brine (optional) 100g/3½oz table salt 40g/1½oz caster sugar 6 thyme sprigs 6 rosemary sprigs 4 garlic cloves, skin on and crushed 5 black peppercorns 5 coriander seeds For the croûtons ½ tbsp olive oil 200g/7oz day-old bread, torn into …
Boost a fresh Asian salad into a full-blown meal for four with vermicelli noodles and marinated beef. By Thuy Diem Pham From Saturday Kitchen Ingredients For the crispy fried shallots 1kg/2lb 4oz red shallots, finely chopped 1 …
Wonderfully indulgent pasta dish simmered for a couple of hours and finished with double cream. By Tom Parker Bowles From Saturday Kitchen Ingredients For the bolognese tagliatelle 25g/1oz butter 2 tbsp olive oil 1 onion, finely chopped 1 carrot, peeled …
Ideal for a speedy and delicious vegan dinner during the week this is an incredibly simple plant-based twist on the traditional carbonara. By Ben Rebuck From Saturday Kitchen Ingredients 1 garlic bulb 1 tbsp truffle oil 1 tsp smoked salt …
