Harrissa lamb with cumin-fried padron peppers and peach, feta and mint salad

By Sabrina Ghayour From Saturday Kitchen Ingredients 2kg/4lb 8oz leg of lamb sea salt and freshly ground black pepper For the marinade 200g/7oz Greek-style plain yoghurt 4 tsp fenugreek seeds, dry-toasted and crushed 3 tbsp rose harissa 3 kaffir lime leaves 2 tsp …

Pan-fried sardines with Parma ham, piquillo peppers and basil

Sardines filled with sweet peppers, aromatic basil and wrapped in Parma ham served with herby cockles and new potatoes. By Michel Roux Jr. From Saturday Kitchen Ingredients 250g/9oz Jersey Royals 4 sardines, cleaned, filleted and butterflied (ask your …

Vegetarian curry with Indian cheese, tomatoes and peppers (paneer jalfrezi)

Preparation timeless than 30 mins Cooking time10 to 30 mins ServesServes 2-4 According to a poll featured in the British Curry Club’s in-house magazine, the jalfrezi is now the most popular choice in Britain’s Indian …