By Matt Tebbutt From Saturday Kitchen Ingredients For the aubergine toast 2 aubergines, halved and scored in a criss-cross pattern dash olive oil 2 garlic cloves, finely chopped 1 lemongrass stick, shredded 1 knob ginger, finely chopped 2 tsp finely chopped fresh coriander …
By Matt Tebbutt From Saturday Kitchen Ingredients For the poached chicken 2 chicken legs 1 onion, chopped 2 celery sticks, chopped 1 bay leaf 2 thyme sprigs 2 garlic cloves ½ lemon, cut into quarters 250ml/9fl oz white wine salt and freshly ground black pepper For the …
By Matt Tebbutt From Saturday Kitchen Ingredients For the ginger chicken 6 garlic cloves, minced 1 tbsp minced fresh root ginger 6 tbsp gochujang paste 250ml/9fl oz ginger beer 2 tbsp runny honey 2 tbsp soy sauce 1.5kg/3lb 5oz whole chicken For …
By Matt Tebbutt From Saturday Kitchen Ingredients For the aubergine purée 2 aubergines 2 tbsp olive oil salt For the gnocchi 400g/14oz mashed potato (from baked potatoes, not boiled), at room temperature 2 free-range egg yolks 100g/3½oz ‘00’ flour, plus extra …
By Matt Tebbutt From Saturday Kitchen Ingredients For the spiced duck 1 tbsp honey 1 tsp soy sauce 1 rosemary sprig 2 duck breasts, fat scored 2 tbsp sesame seeds, toasted salt and freshly ground black pepper For the tamarind aubergine 5 tbsp teriyaki sauce …
By Sabrina Ghayour From Saturday Kitchen Ingredients 4 large aubergines, pricked with a fork 3 large red peppers 50g/1¾oz walnuts, roughly chopped 1 small bunch (about 30g/1oz) flatleaf parsley, roughly chopped (reserve some for garnish) 2 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinade ½ tsp ground turmeric ½ tsp ground cinnamon 1 tsp ground cumin 1 tsp ground coriander 6 curry leaves, finely chopped 3 tbsp curry powder 3 garlic cloves, peeled and minced 2cm/1in piece ginger, peeled …
This Asian-inspired twice-fried chicken is served with spicy braised aubergines on the side. By Ken Hom From Saturday Kitchen Ingredients For the crispy chicken 675g/1lb 8oz boneless, skinless chicken thighs 3 tbsp Shaoxing rice wine or dry sherry …
By Andi Oliver From Saturday Kitchen Ingredients 100g/3½oz butter, softened 15g/½oz shichimi togarashi (Japanese 7 spice) 4 sardines, thoroughly cleaned and head on 2 lemons, juice only For the miso aubergine 1 small aubergine, cut into bite-sized chunks 2 tbsp sake …
By Sabrina Ghayour From Saturday Kitchen Ingredients 300ml/10fl oz vegetable oil, for deep-frying 2–3 large aubergines, cut into 5cm/2in cubes 2 tbsp olive oil 150ml/5fl oz pomegranate molasses 1 heaped tbsp rose harissa 2-3 tbsp runny honey, plus extra to taste 2 heaped …
By Michel Roux Jr. From Saturday Kitchen Ingredients 2 aubergines 2½ tbsp olive oil, plus extra for greasing 300g/10½oz quinoa 1 free-range egg, beaten 4 salted anchovies 1 tsp butter 6 chicken livers, trimmed 55g/2oz kale leaf salad ½ tsp ground turmeric 1 lemon, juice only …
By Andi Oliver From Saturday Kitchen Ingredients For the aubergine and okra caponata knob of butter olive oil, for drizzling 1 large onion, finely chopped 8 garlic cloves, finely chopped 2 medium aubergine, cut into 1cm/¼in dice 10 okra topped, tailed and halved 8g/¼oz capers …
By Nadiya Hussain From Saturday Kitchen Ingredients 2 aubergines (about 300g/10½oz), ends trimmed and thinly sliced lengthways 100ml/3½fl oz olive oil, plus extra for drizzling 320g pack ready-rolled puff pastry 1 small free-range egg, lightly beaten 4 tbsp sun-dried tomato paste 2 garlic cloves, chopped 1 …
A delicious, healthy platter that’s perfect for sharing. By Matt Tebbutt From Saturday Kitchen Ingredients For the aubergine purée and sweet potato 2 aubergines, halved lengthways 1 garlic bulb, cloves separated but unpeeled 2 tbsp …
By Donal Skehan From Saturday Kitchen Ingredients For the burnt tomato salsa 200g/7oz cherry tomatoes, halved 1 small red onion, chopped 1 red chilli, chopped 1 jalapeño chilli, chopped 4 garlic cloves 100ml/3½fl oz white wine vinegar salt and freshly ground black …
