By Matt Tebbutt From Saturday Kitchen Ingredients For the marinade 1 tbsp dried fenugreek leaves 2 tbsp tamarind paste 3 garlic cloves, finely chopped 1 tbsp finely chopped fresh root ginger 1 tsp ground cumin 2 tsp ground coriander 2 tsp salt 1 tsp ground turmeric …
By Matt Tebbutt From Saturday Kitchen Ingredients For the onions 2 tbsp olive oil 2 onions, sliced 2 garlic cloves, chopped 1 cinnamon stick 3 cardamom pods ½ tbsp ground coriander salt and freshly ground black pepper For the date purée 200g/7oz dates 4 tsp tamarind paste …
By Freddy Bird From Saturday Kitchen Ingredients For the crispy fried squash 110g/4oz gluten-free flour, plus extra for dipping ¼ tsp bicarbonate of soda 150ml/5fl oz sparkling water 1 butternut squash, halved lengthways, seeds removed and cut into 2mm …
By Nigella Lawson From Cook Eat Repeat Ingredients 250g/9oz (approx. 2 medium) very ripe or overripe bananas, peeled 4 tbsp olive or vegetable oil 50g/1¾oz tahini, at room temperature 50g/1¾oz full-fat Greek-style yoghurt, at room temperature 1 large free-range egg, …
By Matt Tebbutt From Saturday Kitchen Ingredients 4 tbsp sunflower oil, plus extra for shallow frying 2 banana shallots, finely chopped 1 garlic clove, finely chopped 100g/3½oz dates, finely chopped 100g/3½oz water chestnuts, finely chopped 1 large handful of baby spinach, blanched, squeezed and …
Preparation time 1-2 hours Cooking time 10 to 30 mins Serves Serves 6-8 Sticky toffee pudding is such a classic pub pud – it’s a bit naughty, but very satisfying, and Tom’s treacley toffee sauce …
