By Donna Hay From Saturday Kitchen Ingredients 75g/2½oz dried rice noodles 1 garlic clove, crushed 1 tbsp finely grated ginger 1 tbsp grapeseed or vegetable oil 60g/2¼oz Tenderstem broccoli, trimmed and halved lengthways 4 free-range eggs, lightly beaten 50g/1¾oz bean sprouts, trimmed 2 spring …
By Matt Tebbutt From Saturday Kitchen Ingredients For the coconut lentil dal 2 tbsp olive oil ½ onion, finely chopped 1 garlic clove, finely chopped 1 knob fresh root ginger, peeled and finely chopped 2 celery sticks, chopped 1 carrot, peeled and finely …
By Matt Tebbutt From Saturday Kitchen Ingredients For the garnish 1 tbsp vegetable oil, plus extra for frying if needed 2 fresh curry leaf stems, leaves picked 4 garlic cloves, finely diced For the curry dressing 2 tsp black mustard seeds …
By Andrew Wong From Saturday Kitchen Ingredients For the stock 1.2 litres/2 pints chicken stock 1 thumb-sized piece ginger, sliced 4 spring onions, roughly chopped 2 x 12g gelatine sachets or 2 gelatine leaves For the dumplings 600g/1lb 5oz pork mince ½ tsp chicken stock powder …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sea bass flour, for dusting 2 thick wild sea bass fillets salt and freshly ground black pepper For the noodles 4 spring onions, trimmed and diced 3 tomatoes, diced 300g/10½oz cooked …
By Matt Tebbutt From Saturday Kitchen Ingredients For the dressing 10 anchovy fillets, finely chopped 2 shallots, finely chopped 2 tbsp red wine vinegar 4 tbsp olive oil 1 garlic clove, crushed 1 tsp Dijon mustard 1 tbsp finely chopped fresh tarragon For …
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 Ching-He Huang From Saturday Kitchen Ingredients For the hoisin duck 2 garlic cloves, crushed 2 tbsp grated fresh root ginger 1 tbsp Shaoxing rice wine 1 tbsp five-spice powder 2 tbsp runny honey 2 tbsp hoison sauce 1 tbsp dark soy …
By Tom Brown From Saturday Kitchen Ingredients For the cod 4 x 150g/ 5oz pieces cod loin, skinned and pin boned 60g /2¼oz coarse sea salt 1 tbsp sunflower oil For the crispy shallots vegetable oil, for deep-frying 2 banana shallots, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the salmon 1 tbsp fine salt 1 tbsp caster sugar 300g/10½oz sushi grade salmon For the salad 1 cucumber, thinly sliced 1 fennel bulb, core removed, thinly sliced 3 spring onions, thinly sliced 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb 500ml/18fl oz goose or duck fat 400g/14oz lamb belly salt and freshly ground black pepper For the feta 50g/1¾oz feta pinch sumac pinch cumin 1 tsp fresh mint, finely chopped 2 cherry tomatoes, roughly chopped 1 spring …
This Asian-inspired twice-fried chicken is served with spicy braised aubergines on the side. By Ken Hom From Saturday Kitchen Ingredients For the crispy chicken 675g/1lb 8oz boneless, skinless chicken thighs 3 tbsp Shaoxing rice wine or dry sherry …
By Cyrus Todiwala From Saturday Kitchen Ingredients For the dal 150g/5½oz dried green marrow peas, soaked overnight and rinsed 150g/5½oz split yellow peas, soaked for 3–4 hours and rinsed ½ tsp turmeric powder 150g/5½oz unsalted butter 2 tbsp oil or ghee 2 tsp cumin seeds …