By Matt Tebbutt From Saturday Kitchen Ingredients For the chicken kiev 60g/2¼oz salted butter 4 garlic cloves, minced 2 tbsp chopped fresh flatleaf parsley 2 chicken breasts, skin removed 100g/3½oz plain flour 2 free-range eggs, beaten 100g/3½oz panko breadcrumbs vegetable oil, for deep …
By Jay Reidy From Saturday Kitchen Ingredients For the dredge 750g/1lb 10oz plain flour 250g/9oz cornflour ½ tbsp cracked black pepper 1 tbsp ground black pepper ½ tbsp dried thyme ½ tbsp dried oregano 1 tbsp mustard powder ½ tsp salt ½ tbsp …
By Sabrina Ghayour From Saturday Kitchen Ingredients For the spiced spatchcock chicken 4 tbsp olive oil 1 heaped tbsp baharat (or ½ tbsp mix of cumin, paprika, ginger, clove, cinnamon and cayenne) 1 medium chicken, spatchcocked salt and freshly ground black …
By Anna Haugh From Saturday Kitchen Ingredients For the potatoes 2 potatoes, peeled 2 tbsp olive oil pinch garlic powder pinch onion powder For the stuffed chicken 200g/7oz sausagemeat 1 large sprig parsley, finely chopped 50g/1¾oz hazelnuts, roughly chopped 4 skinless chicken breasts, sliced horizontally to …
By Donal Skehan From Saturday Kitchen Ingredients For the filling 75g/2⅔oz unsalted butter 125g/4½oz pickled pearl onions, drained 1 large carrot, peeled and finely chopped 2 sprigs thyme, leaves picked 2 tbsp plain flour 500ml/18fl oz chicken stock 2 tsp Dijon mustard …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the firecracker dust 2 tsp fennel seeds, toasted 4 tsp ground cumin 4 tsp garlic granules 2 tsp cayenne pepper 4 tsp flaky sea salt For the fennel chilli coleslaw ½ red cabbage, roughly shredded …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated chicken 250g/9oz full-fat Greek-style yoghurt 2 tbsp cumin seeds, toasted 2 tbsp coriander seeds, toasted 1 tbsp fennel seeds, toasted 2 tbsp tomato purée 2 tbsp harissa paste 1 lime, juice only 4 garlic cloves, …
By Matt Tebbutt From Saturday Kitchen Ingredients 30g/1oz unsalted butter 1 onion, finely chopped 1 green eating apple, finely chopped 2–3 tsp curry powder 1 tbsp plain flour 350ml/12fl oz chicken stock ½ leftover roast chicken, torn into pieces splash double cream 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the mustard fried chicken 4 chicken thigh fillets, skin removed, each thigh cut into 4 pieces 250ml/9fl oz buttermilk or thick Greek yoghurt 1 tbsp English mustard 2 tsp turmeric 3 garlic cloves, minced 1 …
By Angela Hartnett From Saturday Kitchen Ingredients For the chicken wings 16 chicken wings 500ml/18fl oz buttermilk 1 tsp salt vegetable or sunflower oil, for deep-frying For the flour mix 100g/3½oz self-raising flour 50g/1¾oz rice flour 50g/1¾oz potato flour For the sauce …
By Anna Haugh From Saturday Kitchen Ingredients For the stuffed chicken wings 10 large double-bone chicken wings 1 brown onion, roughly chopped 3 garlic cloves, roughly chopped 2 carrots, peeled and roughly chopped 2 thyme sprigs 1 litre/1¾ pints chicken stock salt and freshly …
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients For the orzo salad 6 red or yellow peppers, halved and seeds removed 5 tbsp olive oil 250g/9oz orzo 2 oranges 1 lemon, juice only 1 tsp sumac 50g/1¾oz fresh flatleaf parsley, roughly chopped 2 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinade 1 tbsp cornflour 2 tbsp soy sauce 1 tsp sesame oil 1 tsp caster sugar 1 tsp Chinese five-spice powder For the Sichuan chicken and okra 4 chicken thighs, boneless, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated chicken 3 garlic cloves, minced ½ tsp salt 1 lemon, juice only 1 tbsp minced fresh root ginger 80ml/2½fl oz thick Greek-style yoghurt 1 tsp garam masala ½ tsp chilli powder 1 tsp …
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised beans 1kg/2lb 4oz dried white cannellini beans, soaked for at least 5 hours 1 litre/1¾ pint chicken stock 1 onion, peeled and cut into quarters 2 bay leaves ½ …
By Dr Rupy Aujla From Saturday Kitchen Ingredients It’s a long list of spices (the dish is actually quite forgiving if you don’t have them all) but the incredible blend of aromatics, almond flavour and bittersweet …
By Anna Haugh From Saturday Kitchen Ingredients For the pesto 50g/1¾oz toasted pine nuts 1 bunch basil 40g/1½oz Parmesan, grated 1 garlic clove, chopped 1 lemon, zest and juice 40g/1½oz extra virgin olive oil 20g/¾oz vegetable oil pinch salt For the chicken fricassee 2 tbsp olive …
By Nigella Lawson From Cook Eat Repeat Ingredients For the pink-pickled onions ½ red onion, thinly sliced red wine vinegar or lime juice to cover For the fried chicken 75ml/2½fl oz kefir, buttermilk or plain yoghurt ½ tsp hot smoked …