By Anna Jones From Saturday Kitchen Ingredients For the salad 4 Little Gem lettuces, sliced in half lengthways 400g tin chickpeas, drained 1 tbsp rapeseed oil 1 lemon, zest only salt and freshly ground black pepper For the dressing ½ garlic clove, grated …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 4 raw king prawns 1 shallot, finely chopped 1 jalapeño pepper, finely chopped 3 spring onions, finely chopped 30g/1oz cream cheese 50g/1¾oz mayonnaise 150g/5½oz strong mature cheddar, grated 300g/10½oz cooked sweetcorn freshly ground black pepper …
By Theo Randall From Saturday Kitchen Ingredients For the beans 200g/7oz fresh borlotti beans, podded 3 garlic cloves 1 sprig sage 1 plum tomato, quartered 3 tbsp olive oil salt and freshly ground black pepper For …
By Matt Tebbutt From Saturday Kitchen Ingredients For the quails 100ml/3½fl oz olive oil 1 tbsp barbecue sauce 5 garlic cloves, crushed 2 shallots, finely chopped 1 tomato, roughly chopped 1 green chilli, finely chopped 2 tsp ground cumin 2 tsp ground coriander 1 …
By Pamela Brunton From Saturday Kitchen Ingredients For the mushroom broth 1kg/2lb 4oz chestnut mushrooms, very thinly sliced on a mandolin 3 tsp salt 500ml/18fl oz good quality brown chicken stock For the grilled squid with mushrooms and chicken …
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit lemon 200ml/7fl oz stock syrup (equal quantities sugar and water) 1 lemon, very thinly sliced 1 star anise For the gnocchi 200g/7oz potatoes 2 free-range egg yolks 50g/1¾oz–100g/3½oz plain flour salt and freshly ground …
By Niklas Ekstedt From Saturday Kitchen Ingredients 4 mackerel fillets 8–12 baby new potatoes 4 eggs ½ pointed cabbage, leaves cut into 3cm/1¼in squares 4 tbsp butter 1 bunch chives, snipped 1 tbsp chopped red onion 2 tbsp capers 3 tbsp wholegrain mustard 4 tbsp soured cream 1 …
By Andi Oliver From Saturday Kitchen Ingredients For the leek and onion sauce 50g/1¾oz unsalted butter 1 tbsp olive oil 2 leeks, thinly sliced 1 onion, thinly sliced 3 garlic cloves, finely chopped 1 tbsp dry white wine 500ml/18fl oz double cream For the roasted …
By Brad Carter From Saturday Kitchen Ingredients 1 7cm/2¾ in piece kelp seaweed 10 scallop roes (ask your fishmonger) 1 tbsp light soy sauce 150g/5½oz sea spaghetti, or seaweed 300ml/10fl oz grapeseed oil red mullet fish scales, dried (ask your fishmonger) 2 large …
By Glynn Purnell From Saturday Kitchen Ingredients ½ savoy cabbage, shredded 3 tbsp olive oil knob of butter ½ onion, thinly sliced ½ carrot, peeled and thinly sliced ¼ celeriac, peeled and thinly sliced 350ml/12fl oz double cream 6 slices calf’s liver 4 baby leeks, cut …
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 …
By Glynn Purnell From Saturday Kitchen Ingredients For the pork chops 80g/3oz salt 1 tsp coriander seeds 1 tsp fennel seeds 2 star anise 1 tbsp roughly chopped stem ginger 250g/9oz pork chops, trimmed For the blatjang 350g/12oz dried apricots 175g/6oz raisins 7g/¼oz black mustard seeds …
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 …
A simple dish of grilled squid with a quick-and-easy mayonnaise. This dish would make a speedy light lunch or a starter for an informal dinner party. By John Torode From Saturday Kitchen Ingredients 500g/1lb 2oz …
Meaty tuna works well with a tangy vinaigrette. This quick and easy dish is perfect as a light lunch for friends. By Donal Skehan From Saturday Kitchen Ingredients 125ml/4fl oz extra virgin olive oil 2 …
For Koreans, galbi is the ultimate grilled beef dish. Serve it with salad leaves, rice, kimchi and pickled onions, using the leaves to make small parcels containing a little of everything. In Korea, two different …
An elegant and fresh dish that makes a great starter for a smart meal because most the elements can be made ahead. For this recipe you will need a juicer, food processor and griddle pan. …
This is perfect for a vegetarian lunch or a meat-free Monday meal. By Matt Tebbutt From Saturday Kitchen Ingredients For the spiced aubergine purée 2 whole aubergines 1 tsp cumin seeds 1 tsp chopped fresh root ginger 2 tbsp finely chopped …