By Anna Haugh From Saturday Kitchen Ingredients For the sea trout 300–400ml/10–14fl oz vegetable oil 2 sea trout fillets (about 80g/2¾oz each) salt and freshly ground black pepper For the sauce 1 cauliflower, leaves removed and chopped 200ml/7fl oz full-fat milk 200ml/7fl …
By David Carter From Saturday Kitchen Ingredients For the gochujang sauce 1 tsp fennel seeds 1 tsp coriander seeds 150ml/5fl oz cider vinegar 200g/7oz caster sugar 80g/2¾oz gochujang (Korean chilli paste) For the tempura batter 100g/3½oz cornflour, plus extra for coating 250g/9oz plain …
By Max La Manna From Saturday Kitchen Ingredients 1 large cauliflower, outer leaves and base trimmed 2 tbsp olive oil 2 tbsp unsalted butter 1 onion, finely diced 3 garlic cloves, minced 1 tbsp dried oregano 2–3 fresh rosemary sprigs, leaves picked and finely chopped …
By Gemma Ogston From Saturday Kitchen Ingredients For the marinade 4 tbsp sunflower oil 2 tsp ground smoked paprika 1 tsp chilli powder ½ tsp ground cumin 1 tbsp tomato purée 1 tbsp maple syrup 1 lime, juice only pinch of salt For the cauliflower …
By Rukmini Iyer From Saturday Kitchen Ingredients For the marinade ¼ white onion, chopped ½ green chilli, chopped 1 clove garlic, chopped ½ inch ginger, peeled and chopped ¼ cinnamon stick 2 green or black cardamon pods, seeds only 1 clove ¼ tsp black peppercorns …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chicken pathia 2 tbsp vegetable oil 2 onions, chopped 3 garlic cloves, sliced 1 tbsp peeled and grated ginger 2 bay leaves 1 tsp turmeric 4 chicken thighs, skinless and boneless, diced …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 small cauliflower, broken into florets, leaves separated For the spiced flour mix 150g/5½oz plain flour 1 tbsp garlic powder 2 tbsp smoked paprika 1 tbsp black pepper 1 tbsp oregano 1 tsp cayenne pepper …
By James Knappett From Saturday Kitchen Ingredients For the pickle 200g/7oz rice wine vinegar 200g/7oz white caster sugar 5g/¼oz salt 3 long red chillies, thinly sliced For the pilaf 3 tbsp unsalted butter 1 banana shallot (or 1 small onion), finely chopped 280g/10oz long …
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients For the roast cauliflower 1 small cauliflower, about 600g/1lb 5oz 1 tsp ground turmeric 1 tsp unsalted butter, melted 1 tbsp olive oil 1 garlic clove, finely grated 1 tsp fresh root ginger, grated good pinch saffron threads …
By Joe Wicks From Saturday Kitchen Ingredients 1 head cauliflower, leaves removed and cut into bite-sized florets 3 tbsp light olive oil, plus extra for drizzling 1 large leek, trimmed and cut into 2cm/¾in pieces 400g/14oz chicken thighs, boneless, skin …
By Anna Haugh From Saturday Kitchen Ingredients For the beetroot tartare 2 cooked beetroots, grated 50g/1¾oz gherkins, chopped 1 tbsp capers 1 bunch dill, chopped, plus extra to garnish 1 tbsp white wine vinegar 1 tbsp olive oil 4 tbsp mayonnaise 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted cauliflower and curry sauce 4 tbsp vegetable oil 1 tsp turmeric 1 tsp ground cumin 1 tsp ground ginger 1 tsp ground coriander 1 cauliflower, cut into quarters 1 onion, chopped 2 garlic cloves, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the egg curry 4 free-range eggs 2 tbsp vegetable oil 2 onions, thinly sliced 4 garlic cloves, minced 1 heaped tsp minced fresh root ginger 1 tsp fennel seeds 2 tsp chilli powder 1 cinnamon stick 1 …
By Cyrus Todiwala From Saturday Kitchen Ingredients 500g/1lb 2oz cauliflower 1 level tsp cumin seeds, crushed 1 heaped tsp coriander seeds, crushed 2 tbsp vegetable oil 5cm/2in piece ginger, finely chopped 4 garlic cloves, finely chopped 2 small to medium onions, finely chopped 2 fresh …
By Matt Tebbutt From Saturday Kitchen Ingredients For the spinach-stuffed cauliflower 1 cauliflower, with leaves 25g/1oz butter, plus extra for roasting 1 shallot, finely chopped 1 garlic clove, finely chopped 6 sage leaves 100g/3½oz baby spinach 1 free-range egg olive oil, for roasting For …
By Matt Tebbutt From Saturday Kitchen Ingredients For the blue cheese beignets 50g/1¾oz unsalted butter 70g/2½oz plain flour 1 free-range egg, plus 3 free-range egg yolks 150g/5½oz Roquefort (or vegetarian blue cheese), crumbled polenta or flour, for dusting vegetable oil, for …
By Glynn Purnell From Saturday Kitchen Ingredients 2 tbsp olive oil 1 leek, finely shredded 6 cauliflower florets, finely chopped 3 tbsp crème fraîche 1 tbsp coarse grain mustard 2 tbsp snipped fresh chives vegetable oil, for deep frying 1 potato, peeled and thinly …
