By Gurdeep Loyal From Saturday Kitchen Ingredients For the Pink Pickled Onions with Lychees: Lychees in syrup (halved): 15–20 Lychee sugar syrup (from the tin): 100ml/3½fl oz White vinegar: 100ml/3½fl oz Lime juice: 4 …
By Ravneet Gill From Saturday Kitchen Ingredients For the mango roulade 4 free-range eggs 120g/4¼oz caster sugar 80g/2¾oz plain flour 1 tsp baking powder ½ tsp fine salt 90g/3¼oz mango purée2 tsp vegetable oil For the whipped panna cotta 200ml/7fl oz double cream 150ml/5½oz …
By Rukmini Iyer From Saturday Kitchen Ingredients For the cardamom ice cream 350ml/12fl oz full-fat milk 150ml/5fl oz double cream 6–7 cardamom pods, seeds removed and ground 5 free-range egg yolks 100g/3½oz caster sugar pinch salt For the coconut and mango yoghurt cake …
By Matt Tebbutt From Saturday Kitchen Ingredients For the coconut and avocado cream 180g/6½oz caster sugar 400ml/14fl oz coconut milk 3 ripe avocadoes, halved and peeled, stone removed 3 limes, juice only For the meringue 6 tbsp aquafaba liquid (the …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the green seasoning ½ garlic clove, crushed ½ spring onion, green parts only, finely chopped few fresh chives, finely chopped 1 fresh coriander sprig, finely chopped 1 fresh parsley sprig, finely chopped 1 fresh thyme sprig, leaves only, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the mango pudding 2 gelatine leaves 3 tbsp double cream 100g/3½oz caster sugar 400g/14oz puréed mango 3 tbsp Greek-style yoghurt 1 lime, juice only 2 passion fruit, seeds scooped out, to decorate 1 ripe mango, diced, to …
By Samin Nosrat From Saturday Kitchen Ingredients For the biscuit base 280g/10oz digestive biscuits 65g/2¼oz granulated sugar ¼ tsp ground cardamom 128g/4½oz unsalted butter, melted large pinch sea salt For the mango custard filling 100g/3½ oz granulated sugar 2 tbsp plus ¼ …
By Anna Haugh From Saturday Kitchen Ingredients 4 sheets filo pastry 50ml/2fl oz coconut oil, plus extra for brushing 10g/⅓oz icing sugar, plus extra for dusting 1 tbsp demerara sugar 1 banana, peeled and sliced at an angle For the coconut …
By Andi Oliver From Saturday Kitchen Ingredients For the lamb 1.8kg/4lb boneless butterflied leg of lamb 1 tbsp ground cumin 1 tbsp ground cardamom 1 tbsp ground cinnamon 1 tbsp ground turmeric 1 tbsp coarse ground black pepper ½ tbsp ground cloves good …
Crunchy chicken and prawns in soft tacos are livened up with a spicy tomato sauce, zesty mango salsa and cooling avocado. By John Torode From Saturday Kitchen Ingredients 12 small soft taco shells For the …
A vibrant crab dish with a zesty dressing. By Angela Hartnett From Saturday Kitchen Ingredients For the dressing 2 red chillies, seeds removed, finely chopped 2 garlic cloves, finely chopped 2cm/½in fresh root ginger, peeled …
By Matt Tebbutt From Saturday Kitchen Ingredients For the corn tortillas 300g/10½oz fine cornmeal flour or self-raising flour pinch salt 2 tbsp olive oil For the toasted chickpeas 200g tin chickpeas, drained and rinsed 2 tbsp olive oil 4 purple broccoli heads, cut into …
Preparation time overnight Cooking time 30 mins to 1 hour Serves Serves 2 By Matt Tebbutt From Saturday Kitchen Ingredients For the poussin 1 poussin, spatchcocked 4 tbsp olive oil ½ tsp ground cumin 1 tsp garlic powder ½ tsp hot smoked paprika …
