Pork potsticker dumplings with fried eggs and crispy chilli oil

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 …

Charred leeks, trout roe and venison with fried potatoes

By Niklas Ekstedt From Saturday Kitchen Ingredients For the air-dried venison 200g/7oz salt 400g/14oz piece venison loin For the charred leek cream 200ml/7fl oz double cream 1 leek, charred on a gas flame 2 tbsp lemon juice salt For the fried potatoes …

Macanese-style fried rice with baby scallops and dried shrimp

By Ching-He Huang From Saturday Kitchen Ingredients 200g/7oz jasmine rice 2 tbsp vegetable oil 2 garlic cloves, finely chopped 2 shallots, finely chopped ½ jalapeño chilli, deseeded and finely chopped 3 small spring onions, thickly sliced 120g/4½oz baby scallops, cleaned 2–3tbsp …

Halibut with potato croquettes and fried shiitake mushrooms

By Gary O’Hanlon From Saturday Kitchen Ingredients For the croquettes 2 Maris Piper potatoes, baked with the skin on 4 tomatoes, skinned, deseeded and finely chopped 1 tbsp red onion, finely chopped 4 leaves of basil, thinly sliced 150g/5½oz plain flour …

Fried courgettes with goats’ cheese, almonds and truffle honey

By Matt Tebbutt From Saturday Kitchen Ingredients 100g/3½oz strong soft goats’ cheese, such as Ragstone 1 tbsp mascarpone 2 sprigs thyme, leaves picked 50g/1¾oz almonds, toasted vegetable oil, for deep-frying 100g/3½oz 00 flour 50g/1¾oz semolina 200ml/7fl oz whole milk 4 small courgettes, with …

Parsi-style fried chicken (Murghi na faarcha)

By Cyrus Todiwala From Saturday Kitchen Ingredients 4 garlic cloves 4cm/2in piece fresh ginger small bunch fresh coriander 3 green chillies 1 tsp cumin seeds, toasted 1 small onion, roughly chopped 1 lime, juice only 1 tsp salt 8 chicken thighs, boneless, skin removed, cut into small …

Fried tortillas with pulled chicken and tequila salsa

By Matt Tebbutt From Saturday Kitchen Ingredients For the pulled chicken and tequila salsa 2 chicken legs 1 chicken stock cube 2 green tomatoes, finely chopped 1 habanero chilli, finely chopped 1 shallot, finely chopped 1 garlic clove, finely chopped 1 lime, juice only 2 …

Fried chicken with fluffy American pancakes, streaky bacon and maple syrup

By Matt Tebbutt From Saturday Kitchen Ingredients For the fried chicken 6 chicken wings 300ml/10fl oz buttermilk vegetable oil, for deep frying 1 tsp freshly ground Sichuan peppercorns 1 tsp salt 200g/7oz plain flour 4 tsp smoked paprika 1 tsp chilli powder 1 tsp …

Fried anchovies with masala okra and cockle popcorn

By Andi Oliver From Saturday Kitchen Ingredients For the marinade 8 shallots, finely chopped 3–4 garlic cloves, finely chopped 5cm/2in piece fresh ginger, peeled and grated 1 tsp red chilli powder, or to taste pinch turmeric powder ¼ tsp freshly ground black pepper salt, to …

Hong Kong-style fried fish and squid balls with dark soy noodles

By Ching-He Huang From Saturday Kitchen Ingredients For the noodles 200g/7oz dried folded flat rice noodles 1 tsp toasted sesame oil For the coriander fish balls 200g/7oz whole haddock fillet, skin removed, roughly chopped 100g/3½oz squid, cleaned, roughly chopped pinch sea salt flakes pinch …

Fried scallops with curried cauliflower and coconut sauce

By Glynn Purnell From Saturday Kitchen Ingredients 60g/2¼oz butter 1 tbsp mild curry powder 1 tsp ground cumin 1 tsp ground ginger ½ cinnamon stick 3 cloves 1 tsp coriander seeds 1 tsp fenugreek seeds 1 tsp dried chilli flakes 1 large cauliflower, root and outer leaves removed, cut into …

Marinated red mullet with okra and pea fritters and fried plantain

The strong flavour of mullet is counterbalanced with a punchy, citrus marinade. Served alongside crispy okra fritters and plantain, this is a perfect meal for the summer. By Frederick Forster From Saturday Kitchen Ingredients For …

Honey roast ham with fried egg and cranberry pickle

col type=”one-fourth”] Preparation time less than 30 mins [/col] By Matt Tebbutt From Saturday Kitchen Ingredients For the ham 850g/1lb 14oz ham hock 1 carrot, peeled and roughly chopped 1 onion, roughly chopped 3 celery sticks, roughly chopped 1 head garlic 2 fresh thyme sprigs …

Fried sand dabs with horseradish mousse and caper salad

By Matt Tebbutt From Saturday Kitchen Ingredients For the horseradish mousse 165ml/5½fl oz double cream 1 tbsp chopped fresh dill 1 tsp caster sugar 1 gelatine leaf 1 lemon, juice only 4 tbsp grated fresh horseradish salt and freshly ground black pepper For the caper …