Beef cheek slowly cooked in a rich wine sauce and served with a roast onion dressing and crispy kale. By Bryn WIlliams From Saturday Kitchen Ingredients For the beef 2 tbsp olive oil 2 beef cheeks, cut into 3 …
A modern twist to an easy roast dinner with a grapefruit salad drizzled in a white balsamic dressing. By Alexina Anatole From Saturday Kitchen Ingredients For the roast chicken with beer butter shallots 1 whole chicken (around 1.5kg/3lb …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast squash 400g/14oz crown prince squash (or similar squash), diced and skin on olive oil, for tossing 1 tbsp chopped fresh rosemary 2 tbsp caster sugar 3 tbsp sweet vinegar, such as …
By Meera Sodha From Saturday Kitchen Ingredients For the lentils 300g/10½oz red lentils 2 tbsp coconut oil 8 fresh curry leaves 1 lemongrass stalk, halved and bashed 4 cloves 1 cinnamon stick, halved 1 onion, finely chopped 3 large garlic cloves, crushed 2cm/¾in piece fresh root ginger, peeled …
By Matt Tebbutt From Saturday Kitchen Ingredients For the risotto 1kg/2lb 4oz mussels, scrubbed clean, discard any that don’t close when tapped gently 100ml/3½fl oz white wine pinch saffron, mixed with 1 tbsp hot water 1 leek, sliced into …
By Judy Joo From Saturday Kitchen Ingredients For the kale and spinach salad 170g/6oz purple and green kale, stems removed and shredded ½ lemon, juice only 1 avocado, peeled and diced 100g/3½oz cherry tomatoes, halved 60g/2¼oz baby spinach 2 tbsp flaked almonds, …
By Anna Jones From Saturday Kitchen Ingredients For the chickpea braise 2 tbsp olive oil 1 red onion, thinly sliced 2 garlic cloves, thinly sliced 2 big handfuls kale (about 200g/7oz), leaves roughly chopped and stems shredded 1 heaped tsp ground turmeric 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit artichokes 400ml/14fl oz olive oil 2 large or 6 baby globe artichokes, leaves and hairy ‘chokes’ removed, trimmed 2 garlic cloves, peeled and left whole 100g/3½oz plain flour salt and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pumpkin fritters 2 tbsp olive oil ½ small pumpkin, sliced into thick pieces 3 rashers pancetta, thinly sliced 1 stick rosemary 1 garlic clove, finely chopped 150g/5½oz plain flour 2 free-range eggs, beaten 150g/5½oz …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pastry 520g/1lb 3oz butter, diced and chilled 380g/13oz plain flour, plus extra for dusting 10g/⅓oz fine salt 1 free-range egg, beaten to glaze For the kale, squash and bacon …
By Matt Tebbutt From Saturday Kitchen Ingredients For the feta 200g/7oz barrel-aged feta 2 tbsp olive oil 2cm/1in piece fresh ginger, peeled and grated 1 tbsp dried oregano 2 tsp freshly ground black pepper For the kale and spinach …
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn salad 6 raw large prawns, peeled and deveined 2 tbsp olive oil 1 garlic clove, crushed 1 tsp chopped fresh root ginger 1 green chilli, finely chopped squeeze lemon juice salt For …
