Citrus cured mackerel with avocado, chilli and basil

By Matt Tebbutt From Saturday Kitchen Ingredients 2 mackerel fillets, bones removed, thinly sliced 1 orange, juice only 1 lime, juice only 1 tsp coriander seeds, toasted and crushed 1 tsp caster sugar 1 tsp sea salt 30g/1oz kale, leaves picked 1 tbsp soy sauce …

Sticky prawns and cured salmon with fragrant vegetables and crispy 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 …

Sea bream, cured squid dashi minestrone

By Bryn Williams From Saturday Kitchen Ingredients For the dashi 1kg/2lb 4oz sea bream bones 2 litres/3½ pints chicken stock handful dried mushrooms ½ chilli pepper ½ bunch coriander 1 garlic clove, roughly chopped 100g/3½oz fresh root ginger, peeled and roughly chopped 2 large handfuls bonito flakes 3 sheets …