Saturday Kitchen Recipes 27 Mar 2021
Pan-fried hake ● Savoury hot cross bun strata ● Butterflied leg of lamb ● Egg and coriander curry ● Wild garlic and langoustine pappardelle
Pan-fried hake ● Savoury hot cross bun strata ● Butterflied leg of lamb ● Egg and coriander curry ● Wild garlic and langoustine pappardelle
Crispy cod wraps with salsa ● Rare roast beef griddled polenta ● Rump of lamb with potato rösti ● Japanese-inspired monkfish ● Braised pork cheek, onion soup
Sausage ricotta cannelloni ● Walnut and caramel tart ● Slow-roasted pork belly ● Roast poussin ● Lentil basmati khichdi
Saag aloo ‘shepherd’s’ pie ● Lamb shank mint butter ● Trout in tomato, basil and ginger stock ● Black pudding ● Pasta with artichokes, anchovies and capers
Almond chicken curry ● Bobotie ● Cheese, courgette and honey pie ● Sugar-cured prawns ● Fried mutton chops with griddled baby leeks
Roasted and pickled celeriac ● Confit tandoori chickpeas ● Baked berry clafoutis ● Goan seafood curry ● Whole baked cheese pithivier
Thai-style chilli beef ● Auvergne brunch ● Coconut ricotta pancakes ● Crab wontons ● Roasted sea bass ● Black bean tofu ‘mein
Ice cream terrine ● Brandade with mussels ● Roasted spiced lamb ribs ● Sirloin steak baked aubergine ● Aligot ● Lentils and goats’ cheese
Osso buco risotto Milanese ● Chard golubtsi pork and beef ● Pot-roasted pheasant ● Lamb shoulder pie ● Barbecue glazed langoustine
Giant couscous ● Roasted heritage baby beets ● Stuffed aubergines ● Vegan shepherd’s pie ● ‘Sticky toffee’ polenta
Monkfish satay ● Pork chops ● Marinated sirloin steak ● Rack of lamb ● Tropical salt fish fritters
Clementine and gin-cured salmon ● Crab with glazed béarnaise ● Coconut tart ● Deep-fried garlic snails with onion purée ● Chicken fricassee with pesto and sun-blushed tomatoes
Korean-style ram-don (jjapaguri) ● Roasted pork belly ● Monkfish with celeriac mash ● Nonnettes ● Pasta al forno