By Frederick Forster From Saturday Kitchen Ingredients For the lamb cutlets 200g/7oz plain yoghurt 20ml/¾fl oz olive oil 15g/½oz Dijon mustard ¼ tsp ground cumin ¼ tsp ground turmeric ½ tsp finely chopped garlic 4 lamb cutlets, fat left on (do not French trim …
By Matt Tebbutt From Saturday Kitchen Ingredients For the grilled vegetable salad 6 asparagus spears 1 bunch sprouting broccoli, about 200g/7oz 4 young heritage carrots 2 tbsp olive oil 400g tin chickpeas, drained and rinsed 1 handful watercress 1 handful rocket 50g/1¾oz almonds, toasted …
By Matt Tebbutt From Saturday Kitchen Ingredients For the grilled chicken 1 tbsp Greek-style yoghurt (or any yoghurt) 2 tbsp coconut cream 2 lemongrass stalks, finely chopped 2 garlic cloves, minced 1 knob fresh root ginger, peeled and grated 1–2 tbsp Thai fish sauce …
By Glynn Purnell From Saturday Kitchen Ingredients For the red wine shallots 150g/5½oz caster sugar 6 shallots, peeled and cut in half lengthways 6 fresh thyme sprigs 150ml/5fl oz red wine, plus more if required salt and freshly ground black pepper For …
By Skye Gyngell From Saturday Kitchen Ingredients For the lamb, spelt and cavalo nero 300g/10½oz spelt, washed 100ml/3½fl oz of extra virgin olive oil 100g/3½oz Parmesan, grated 1 tbsp red wine vinegar 1kg/2lb 4oz cavolo nero, leaves stripped from the stalks …
By Matt Tebbutt From Saturday Kitchen Ingredients For the aubergine purée 2 aubergines 2 tbsp olive oil salt For the gnocchi 400g/14oz mashed potato (from baked potatoes, not boiled), at room temperature 2 free-range egg yolks 100g/3½oz ‘00’ flour, plus extra …
By Matt Tebbutt From Saturday Kitchen Ingredients 1kg/2lb 4oz clams in shell 2 red mullet fillets, pin-boned and trimmed 2 tbsp toasted panko breadcrumbs 2 tsp finely chopped parsley 1 lemon, zest only 50g/1¾oz unsmoked pancetta, diced olive oil 1 onion, finely chopped 2 garlic cloves, finely …