Tagliatelle with green beans and pesto

By Theo Randall From Saturday Kitchen Ingredients 4 small waxy potatoes, peeled and very thinly sliced 100g/3½oz extra fine green beans 250g/9oz fresh tagliatelle For the pesto 1 garlic clove 150g/5½oz basil leaves 75g/2½oz pine nuts 100g/3½oz Parmesan cheese, or an alternative vegetarian hard cheese, freshly …

Lamb cutlets with wrinkled potatoes, red and green salsa

By Nieves Barragán From Saturday Kitchen Ingredients For the marinade purée 20ml/¾fl oz extra virgin olive oil 200g/7oz onions, thinly sliced 2 garlic cloves, crushed 5 dried choriceros peppers 2 dried red chillis For the lamb cutlets 150g/5½oz marinade purée, from above …

Spiced bream, charred sweetcorn cream and coconut green chilli butter

By Andi Oliver From Saturday Kitchen Ingredients For the bream 4 sea bream fillets, skin-on, pin-boned 1 tsp ground cumin 1 tsp ground coriander 1 tsp paprika ½ tsp ground black cardamom ½ tsp grated nutmeg 2 garlic cloves, crushed 1 lime, zest only 30ml/1fl oz rapeseed oil …

Green peppercorn and lemongrass coconut broth

By Anna Jones From Saturday Kitchen Ingredients 4 tbsp coconut oil thumb-size piece fresh root ginger (about 50g/1¾oz), or to taste, peeled and roughly chopped 2 garlic cloves, peeled 1–2 small green chillies, or to taste, stems removed 4 spring onions, roughly chopped small …

Grilled lamb chop with green apple harissa, green tahini and spring onion

By Josh Katz From Saturday Kitchen Ingredients For the green apple harissa ½ tsp cumin seeds ½ tsp coriander seeds ¼ tsp fennel seeds pinch of caraway seeds 6 green bird’s-eye chillies, roughly chopped 2 garlic cloves, crushed 100ml/3½fl oz garlic oil, or olive oil ½ …

Spiced marinated chicken with grilled pineapple and green bean chutney

By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated chicken 3 tbsp Greek-style yoghurt 1–2 tbsp harissa paste 3 garlic cloves, crushed 1 lemon, juice only 6 chicken thighs, boneless, skin removed sea salt and freshly ground black pepper salad leaves, to serve …

Prawns with freshly grated coconut, green chillies and mustard seeds (Chingri daab)

Preparation timeless than 30 mins Cooking time10 to 30 mins ServesServes 4-6 This is a popular dish in Bengal, where of course both prawns and coconut abound. It’s normally served in a whole green coconut …