A Caribbean twist on a vindaloo – made with tender, slow-cooked pork belly marinated in a herby green seasoning. By Andi Oliver From Saturday Kitchen Ingredients For the green seasoning 2 sprigs fresh thyme 10g/⅓oz fresh bay leaf …
By Cynthia Shanmugalingam From Saturday Kitchen Ingredients 1 tsp Kashmiri chilli powder 3 tsp hot chilli powder 20 fresh curry leaves 20g/¾oz fresh root ginger, peeled and roughly chopped ½ red onion, roughly chopped 20g/¾oz fresh root ginger, peeled and chopped 1 …
By Julie Lin From Saturday Kitchen Ingredients For the sambal 20 dried red chillies 7 banana shallots, roughly chopped 15 garlic cloves, roughly chopped 3 red chillies, roughly chopped 3 lemongrass stalks, roughly chopped 1 heaped tbsp toasted belacan shrimp paste 2 tbsp palm …
By Mandy Yin From Saturday Kitchen Ingredients For the coconut rice 350g/12oz long-grain or jasmine rice 290ml/10fl oz coconut milk ¾ tsp salt 1 pandan leaf (washed, dried and tied into a knot) For the spice paste 2 …
By Meera Sodha From Saturday Kitchen Ingredients For the lentils 300g/10½oz red lentils 2 tbsp coconut oil 8 fresh curry leaves 1 lemongrass stalk, halved and bashed 4 cloves 1 cinnamon stick, halved 1 onion, finely chopped 3 large garlic cloves, crushed 2cm/¾in piece fresh root ginger, peeled …
By Matt Tebbutt From Saturday Kitchen Ingredients For the Thai coconut chicken soup 400ml/14fl oz chicken stock 3 chicken thighs, on the bone ½ onion, thinly sliced 3 garlic cloves, thinly sliced 12 slices galangal 2 lemongrass sticks, bashed 6 lime leaves 2 bunches coriander …
By Matt Tebbutt From Saturday Kitchen Ingredients For the vanilla confit lemons 200g/7oz caster sugar 1 vanilla pod, split 1 lemon, very thinly sliced For the lemon curd and coconut bread 370g/13oz plain flour 3 tbsp baking powder 160g/5¾oz caster sugar …
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients For the coconut rose ladoos 150g/5½oz desiccated coconut 260g/9oz condensed milk 1 tsp butter 2 tbsp Turkish rose petal jam (or a few drops of rose extract) ¼ tsp ground cardamom drop pink food colouring For …
By Rukmini Iyer From Saturday Kitchen Ingredients For the cardamom ice cream 350ml/12fl oz full-fat milk 150ml/5fl oz double cream 6–7 cardamom pods, seeds removed and ground 5 free-range egg yolks 100g/3½oz caster sugar pinch salt For the coconut and mango yoghurt cake …
By Cherish Finden From Saturday Kitchen Ingredients For the coconut mangotini 200g/7oz mango purée 100g/3½oz coconut water 100g/3½oz coconut milk 30g/1oz caster sugar 1g powdered gelatine For the coconut soup 150g/5½oz coconut purée 90ml/3fl oz full-fat milk 25g/1oz caster sugar 4.5g/¼oz pandan leaf 45g/1¾oz pandan sago (small tapioca pearls), …
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 Shivi Ramoutar From Saturday Kitchen Ingredients For the spice-roasted pineapple 100g/3½oz demerara sugar 1 tsp ground cinnamon 1 tsp ground nutmeg pinch cracked black pepper 1 pineapple, peeled, top leaves left on 50g/1¾oz unsalted butter For the coconut milk soufflé 30g/1oz …
By Matt Tebbutt From Saturday Kitchen Ingredients 300g/10½oz ricotta 4 free-range eggs, separated 175ml/6fl oz coconut milk 100g/3½oz plain flour 25g/1oz fine polenta 1 tsp baking powder dash oil knob of butter To serve 4 tbsp toasted coconut flakes 150g/5½oz fresh blueberries 4 tbsp maple syrup Method …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chocolate mousse 150g/5½oz dark chocolate, broken into pieces 50g/1¾oz salted butter 2 free-range eggs, separated 1 tbsp caster sugar 1 tbsp coconut liqueur For the coconut tart 2 free-range eggs 2 lemons, zest and …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the amchar masala mix 2 tsp cumin seeds 1 tsp fenugreek seeds 1 tsp fennel seeds 1 tsp black mustard seeds 1 tsp coriander seeds 1 tsp black peppercorns ½ tsp ground ginger sea salt and black pepper …
By Matt Tebbutt From Saturday Kitchen Ingredients For the coconut and avocado cream 180g/6½oz caster sugar 400ml/14fl oz coconut milk 3 ripe avocadoes, halved and peeled, stone removed 3 limes, juice only For the meringue 6 tbsp aquafaba liquid (the …
By Shivi Ramoutar From Saturday Kitchen Ingredients Method To make the quick coconut ice cream, pour all of the ingredients into a large bowl and use an electric whisk to whip until thick and fluffy and …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the green seasoning 1 garlic clove, roughly chopped 1 spring onion, bulb discarded, chopped 2 sprigs coriander, chopped 1 sprig parsley, chopped 1 sprig thyme, leaves only ½ lime, juice only dash hot pepper sauce …
