By Matt Tebbutt From Saturday Kitchen Ingredients For the braised lamb neck 2 tbsp olive oil 1kg/2lb 4oz middle lamb neck, cut into 2cm/¾in chunks 1 onion, finely chopped ½ head of celery, finely chopped 2 carrots, peeled and finely chopped 1 leek, …
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 Wolfgang Puck From Saturday Kitchen Ingredients For the marinated lamb chops 225ml/8fl oz mushroom soy sauce 225ml/8fl oz mirin 600g/1lb 5oz lamb chops Asian-style salad of rocket, grated daikon and grated carrot, to serve For the coriander and mint vinaigrette …
By Maunika Gowardhan From Saturday Kitchen Ingredients For the Keralan kozhi kuttan ½ tsp ground turmeric 2 tbsp Greek-style yoghurt, lightly whisked 800g/1lb 12oz whole chicken, skinned and jointed 3 tbsp vegetable oil 2 green bird’s-eye chillies, slit lengthways 1 onion (approximately 170g/6oz), thinly …
Mackerel is a great source of omega 3 and is cheap to buy. Ask your fishmonger to pin-bone the fillets for you. By Matt Tebbutt From Saturday Kitchen Ingredients 4 fillets mackerel, pin-boned For the …
By Matt Tebbutt From Saturday Kitchen Ingredients For the soup 500ml/18fl oz chicken stock 2 tbsp chopped fresh coriander stalks 2 garlic cloves, finely chopped 1 tsp black peppercorns 1 bay leaf 2 slices stale sourdough bread, cut into small chunks 1 tbsp white wine vinegar …
By Matt Tebbutt From Saturday Kitchen Ingredients For the tripe 2kg/4lb 8oz tripe, washed and cleaned 1 onion, peeled and halved 1 carrot, peeled and halved 1 stick celery, roughly chopped ½ tsp black peppercorns 2 star anise 1 cinnamon stick For the dressing 1–2 …
Preparation time less than 30 mins Cooking time over 2 hours Serves Serves 2 Lamb takes centre stage, served on a fresh coriander salad. By Matt Tebbutt From Saturday Kitchen Ingredients 1 loin of lamb, …
Preparation timeless than 30 mins Cooking time30 mins to 1 hour ServesServes 6-8 Aloo dum is possibly the most common vegetable curry in India. It’s almost like chips with everything here, aloo dum with everything …
Preparation time overnight Cooking time 1 to 2 hours Serves Serves 2 This is a very simple recipe with a piece of lightly spiced monkfish on a bed of aubergine purée served with a sharp, …
Fresh coriander and seeds combined with Indian spiced yoghurt make a wonderful marinade for chicken. Equipment and preparation: you will need a spice grinder for this recipe. Ingredients For the coriander-marinated spatchcock chicken 2 tbsp …
Beautifully spiced lamb slowly cooked for a full-flavour curry. Have fun making your own flatbreads on the hob. Ingredients For the curry powder 2 tbsp coriander seeds 2 tbsp fenugreek seeds 1 tbsp mustard seeds …
Ingredients For the coriander Puy lentils 50g/2oz butter 1 tbsp olive oil 1 shallot, finely chopped 1 garlic clove, finely chopped 1 sprig fresh thyme, leaves only 2 tsp cumin seeds 1 tsp ground coriander …
This recipe takes the mystery out of how to make a delicious chilli dipping sauce, coupled with fresh, hot, fried squid. Ingredients For the squid 2 tsp black peppercorns 2 tsp Sichuan peppercorns 2 tsp …
A South-East Asian curry with all the delicious fresh flavours you’d expect to find, but slow cooked for super tender meat and a rich, thick sauce. Ingredients For the lamb rendang 4 tbsp vegetable oil …
This delicate starter or canapé, with its zingy flavours and elegant presentation, is sure to be a hit with friends and family. Ingredients For the mackerel tartare 2 mackerel fillets, 1 skinned, pin-boned and finely …
A really fresh, summery recipe that could easily be adapted for the barbecue. Cooking the fish in foil intensifies the flavour and, if you can’t get hold of red snapper, any firm, white fish will …
