By Anna Haugh From Saturday Kitchen Ingredients For the flatbreads 250g/9oz plain flour, plus extra for dusting ½ tsp ground turmeric 2½ tsp baking powder pinch salt 1½ tsp caster sugar 50g/1¾oz plain yoghurt oil, for brushing 35g/1¼oz crème fraîche, to serve For …
By Nathan Outlaw From Saturday Kitchen Ingredients For the thyme pastry 250g/9oz plain flour 2 tsp finely chopped thyme leaves 150g/5½oz cold unsalted butter, cubed 1 free-range egg, beaten 1 free-range egg yolk, beaten with 1 tbsp milk salt For the asparagus …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork loin 1kg/2lb 4oz pork loin on the bone, skin on and scored 4 tbsp olive oil ½ lemon 1 onion, roughly chopped 2 celery sticks, roughly chopped 12 sage leaves 1 head garlic, broken into cloves …
By Rosie Birkett From Saturday Kitchen Ingredients For the wild garlic pesto 40g/1½oz peeled hazelnuts, roasted 100g/3½oz wild garlic, roughly chopped 30g/1oz Parmesan (or alternative vegetarian hard cheese), finely grated ½ unwaxed lemon, zest and juice 100ml/3½fl oz extra virgin oil …
By Theo Randall From Saturday Kitchen Ingredients For the grilled vegetables 1 tbsp olive oil 1 large red pepper, cut into 2cm strips 1 aubergine, cut into 1cm rounds 2 small courgettes, cut into ½cm strips 1 tbsp medlar …
Lovage adds an intense celery-like flavour to dishes and is featured here in the croquettes and in the salad. By Rosie Birkett From Saturday Kitchen Ingredients For the asparagus 200g/7oz asparagus 1 lemon, juice only 2 tbsp olive oil salt …
By Stephen Terry From Saturday Kitchen Ingredients For the crispy chicken thighs 60g/2¼oz sea salt 1 small dried red chilli 2 garlic cloves, crushed 4 large chicken thighs, boneless, skin on 1 tbsp vegetable oil …