By Ravinder Bhogal From Saturday Kitchen Ingredients For the slow cooked celeriac 1kg/2 lb 4 oz celeriac, scrubbed and cleaned 2 tbsp olive oil 100g/3½ oz kimchi butter, see below drizzle rapeseed oil, for frying sea salt For the …
By Judy Joo From Saturday Kitchen Ingredients For the mac and cheese 350g/12oz dried macaroni 75g/2¾oz unsalted butter 20g/¾oz plain flour 150ml/5fl oz full-fat milk 400g/14oz mixed cheeses (blue, goat’s, cheddar, Parmesan), grated 450ml/16fl oz double cream 250g/9oz kimchi, roughly chopped For the …
By Judy Joo From Saturday Kitchen Ingredients 225g/8oz coarse salt 2.5kg/5lb 8oz Korean cabbage (or Chinese cabbage), bottoms trimmed, tough outer leaves discarded 2 small onions, roughly chopped 12 dried shiitake mushrooms 10 large dried anchovies, heads and guts removed 18 spring …
By Ching-He Huang From Saturday Kitchen Kimchi tastes best when fermented for longer than two weeks. Leave at room temperature for 3 days, then seal and refrigerate. It will keep for weeks in the fridge …
By Ching-He Huang From Saturday Kitchen Ingredients 1 tbsp rapeseed oil 2.5cm/1in piece fresh root ginger, peeled and grated 200g/7oz vegan soya mince (or pork mince) pinch salt 1 tbsp Shaoxing rice wine or dry sherry 225g tin water chestnuts, drained …
By Dabiz Munoz From Saturday Kitchen Ingredients For the tomato cream 500g/1lb 2oz tomatoes 2 tbsp olive oil salt and freshly ground black pepper For the kimchi croquettes 270g/10oz butter 390g/14oz plain flour 3 litres/5¼ pints full-fat milk 3 shallot, finely chopped 40g/1½oz …
By Frances Atkins From Saturday Kitchen Ingredients For the Alexander kimchi 100g/3½oz prepared Alexander leaves 2 tsp sea salt 1 small cucumber, peeled and seeds removed, thinly sliced half a small leek, thinly sliced 1 tsp dried dulce covered with …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp vegetable oil 3 spring onions, finely chopped 2 garlic cloves, minced 1 tbsp ginger, peeled and minced 500g/1lb 2oz chicken, minced 1 chicken liver, minced 1 tbsp Korean chilli sauce, such as gochujang 2 tbsp Chinese …
A spicy, rich and comforting dish, perfect for a Saturday night feast. By John Torode From Saturday Kitchen Ingredients For the pork, beans and kimchi 50ml/2fl oz olive oil 2 large shallots, peeled and sliced …
By Matt Tebbutt From Saturday Kitchen Ingredients For the black cod 1 tbsp vegetable oil 2 x 200g/7oz black cod fillets 150ml/5fl oz sake 150ml/5fl oz mirin 4 tbsp white miso paste 2 tbsp caster sugar For the steamed greens 2 bok choi …