A warming festive family supper – oven-baked cabbage rolls stuffed with turkey mince, spices and herbs. By Jane Baxter From Saturday Kitchen Ingredients For the seed mix 75g/2½oz pumpkin seeds 75g/2½oz sunflower seeds 50g/1¾oz flaxseed 35g/1¼oz sesame seeds 35g/1¼oz hemp seeds …
By Danny Jones From Saturday Kitchen Ingredients For the steak 2 fillet steaks (about 200g/7oz each) 2 tbsp olive oil 1 hispi cabbage, cut into quarters 50g/1¾oz unsalted butter few fresh rosemary sprigs 1 large garlic clove, peeled and smashed salt and freshly ground …
By Jack Croft and Will Murray From Saturday Kitchen Ingredients For the chestnuts 25ml/1fl oz sherry vinegar 100ml/3½fl oz rapeseed oil 1 banana shallot, diced 1 lemon, zest only 60g/2¼oz chestnuts, roughly chopped salt and freshly ground black …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the corned beef and cabbage 1 heaped tbsp butter (salted or unsalted) 2 tbsp vegetable or olive oil 1 large onion, sliced pinch salt generous pinch sugar generous splash balsamic vinegar ¼ white cabbage, finely …
By Matt Tebbutt From Saturday Kitchen Ingredients For the blind scouse 30g/1oz butter 2 bay leaves small bunch thyme, leaves picked 2 onions, diced 1 leek, sliced 2 potatoes, peeled and diced 1 litre/1¾ pint vegetable stock 100g/3½oz pearl barley, soaked 2 tbsp …
By Niklas Ekstedt From Saturday Kitchen Ingredients For the raw red cabbage salad 450g/1lb red cabbage, core removed and sliced thinly on a mandolin 40g/1½oz salt 85ml/2¾fl oz red wine vinegar 140g/5oz sugar 1 star anise 2 cloves 1 small cinnamon stick 1 bay leaf …
By Matt Tebbutt From Saturday Kitchen Ingredients For the romesco sauce 2 red peppers, left whole 3 garlic cloves 100g/3½oz blanched almonds 50–100ml/2–3½fl oz olive oil 1–2 tsp sherry vinegar 1 tsp smoked paprika 1–2 tbsp red pepper or tomato purée salt and …
By Marcus Wareing From Saturday Kitchen Ingredients For the braised cabbage extra virgin olive oil, for braising 1 hispi or spring cabbage, outer leaves removed, washed, dried and cut lengthways into quarters 1 onion, thinly sliced 2 garlic cloves, crushed in …
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef rump cap 1 beef rump cap, around 1kg/2lb 4oz in weight 2 tbsp olive oil For the spice rub 4 tbsp salt 4 tbsp hot smoked paprika 3 tbsp …
By Matt Tebbutt From Saturday Kitchen Ingredients For the cabbage ¼ red cabbage, finely shredded on a mandolin 6 baby pickled onions 3 tbsp red wine vinegar 1 tsp caraway seeds 2 tbsp caster sugar salt For the corned beef …
By Judy Joo From Saturday Kitchen Ingredients 225g/8oz coarse salt 2.5kg/5lb 8oz Korean cabbage (or Chinese cabbage), bottoms trimmed, tough outer leaves discarded 2 small onions, roughly chopped 12 dried shiitake mushrooms 10 large dried anchovies, heads and guts removed 18 spring …
By Jane Baxter From Saturday Kitchen Ingredients 75g/2½oz pecans pinch cayenne pepper 3 tbsp olive oil 3 tbsp balsamic vinegar, plus more if needed 1 red onion, thinly sliced 1 garlic clove, finely chopped 1 small red cabbage, finely shredded pinch brown sugar, plus …
By Matt Tebbutt From Saturday Kitchen Ingredients For the baked Savoy cabbage 1 Savoy cabbage, dark green leaves separated and kept whole, stalks removed and the rest thinly sliced dash oil 2 shallots, finely chopped 1 garlic clove, finely chopped …
By Matt Tebbutt From Saturday Kitchen Ingredients 8 chicken wings (or thighs or drumsticks) 200g/7oz natural yoghurt 200g/7oz coconut milk (or more yoghurt, soured cream or buttermilk) 4cm/1½in fresh root ginger, peeled and grated 2 garlic cloves, grated For the seasoned ‘flour’ 1 …
