By Anna Haugh From Saturday Kitchen Method Preheat the Oven: Preheat your oven to 200°C (180°C Fan/Gas 6). Prepare the Salmon: Season the salmon with salt and pepper. Place the seasoned salmon on a baking tray. …
By Sabrina Ghayour From Saturday Kitchen Ingredients For the tomato sauce 1 heaped tsp cumin seeds 2 tbsp olive oil 1 large onion, finely chopped 1 large head garlic, cloves bashed, flattened, peeled and left whole 1 heaped tbsp rose harissa 1 …
By Theo Randall From Saturday Kitchen Ingredients For the chickpeas and Swiss chard 500g/1lb 2oz Swiss chard, leaves separated from stalks, stalks roughly chopped 6 tbsp extra virgin olive oil 1 garlic clove, thinly sliced 100g/3½oz datterini tomatoes or cherry tomatoes, quartered 1 …
By Omar Allibhoy From Saturday Kitchen Ingredients For the trout 1 tbsp olive oil 2 x 160g/5¾oz loch trout fillets salt and freshly ground black pepper For the garnishes 1 small red onion, thinly sliced 2 tbsp sherry vinegar 2 tbsp olive oil …
By Sarti Packer & Itamar Srulovich From Saturday Kitchen Ingredients vegetable oil, for deep-frying 1 x 400g tin chickpeas, drained 1 tbsp olive oil 1 garlic clove, roughly chopped 1 tbsp cumin 1 tsp smoked paprika small bunch parsley ½ lemon, juice only flaky sea …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chickpea purée 1 x 400g/14oz tin chickpeas, drained, handful reserved for garnish 3 garlic cloves, minced dash olive oil For the spiced spinach 1 brown onion, thinly sliced 1 tsp ground coriander …
By Yotam Ottolenghi From Saturday Kitchen Ingredients 2 tsp cumin seeds 2 tsp coriander seeds 2 x 400g tins chickpeas, drained 10 garlic cloves, peeled 30g/1oz fresh ginger, peeled and julienned 300g/10½oz cherry tomatoes 3 red chillies, mild or spicy (to taste), slit open lengthways …
By Matt Tebbutt From Saturday Kitchen Ingredients For the spiced coconut chickpeas 2 tbsp vegetable oil ½ onion, finely chopped 1 garlic clove, crushed 1 tsp curry powder (or any other Indian spices such as cumin, ground coriander or chilli …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chilli squid 1 tbsp extra virgin olive oil 1 small–medium squid, cleaned and very finely sliced 1 lemon, juice and zest 1 red chilli, finely chopped 1 garlic clove, crushed ½ x …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the Creole seasoning 1 tbsp cumin seeds 1 tsp fennel seeds ¼ tbsp black peppercorns 1½ tbsp sea salt 2 tsp oregano ½ tbsp cayenne pepper ½ tbsp paprika 1½ tsp onion granules 1½ tsp garlic granules ¼ tsp turmeric For …
By Anna Jones From Saturday Kitchen Ingredients For the salad 4 Little Gem lettuces, sliced in half lengthways 400g tin chickpeas, drained 1 tbsp rapeseed oil 1 lemon, zest only salt and freshly ground black pepper For the dressing ½ garlic clove, grated …
By Matt Tebbutt From Saturday Kitchen Ingredients For the salmon 250g/9oz unsalted butter, cubed 300g/10½oz piece best quality farmed salmon, skin on, pin boned 1 large cooked lobster claw, shell removed and reserved For the lobster sauce 2 tbsp olive oil 2 lobster shells …
By Michel Roux Jr. From Saturday Kitchen Ingredients 1 cooked lobster 200g/7oz cooked chickpeas, drained and rinsed 2 lemons, juice only 100ml/3½fl oz vegetable stock 4 tbsp olive oil, plus extra for drizzling 1 tsp smoked paprika 1 tsp ground cumin 2 bunches fresh coriander …
By Matt Tebbutt From Saturday Kitchen Ingredients For the corn tortillas 300g/10½oz fine cornmeal flour or self-raising flour pinch salt 2 tbsp olive oil For the toasted chickpeas 200g tin chickpeas, drained and rinsed 2 tbsp olive oil 4 purple broccoli heads, cut into …
