By Cynthia Shanmugalingam From Saturday Kitchen Method Sri Lankan Curry Powder: Heat a dry frying pan over medium-low heat. Add coriander, cumin, fennel seeds, and black peppercorns. Toast for 1–2 minutes. Add curry leaves …
By Sophie Wyburd From Saturday Kitchen Ingredients For the kebabs: Vegetable oil: 1 tbsp Limes (sliced into thin rounds): 3 (2 for slicing) Honey: 100g/3½oz Tamari: 3 tbsp Hot sauce: 6 tbsp Olive oil: …
By Julie Lin From Saturday Kitchen Ingredients Chana dal (split chickpeas): 250g/9oz Vegetable oil: 1 tbsp Onion, finely chopped: 1 Shallots, finely chopped: 2 Fresh root ginger, grated: 5cm/2in Garlic cloves, finely chopped: 3 …
By Jack Croft and Will Murray From Saturday Kitchen Ingredients For the pickled dulse 50g/1¾oz white wine vinegar 15g/½oz caster sugar 2 tsp soy sauce 100g/3½oz fresh dulse, washed and drained For the cheese custard 4 gelatine leaves 250g/9oz double cream 6 …
Enjoy comfort food at its finest with Donna Hay’s roast garlic chicken and creamy gratin for a Sunday lunch to remember. Serve with Donna Hay’s roast garlic bruschetta. By Donna Hay From Saturday Kitchen Ingredients For the …
Here’s a fantastic vegetarian barbecue choice with an extra kick. Prepare this recipe using 6-8 metal skewers for a delicious meal. By Genevieve Taylor From Saturday Kitchen Ingredients For the skewers 500g/1lb 2oz Charlotte (or other …
Elevate your barbecue game with these fresh and fragrant pork burgers. Stack ’em high and secure with a skewer for easy, delicious eating in the sun. By Lara Lee From Saturday Kitchen Ingredients For the tom …
By Nathan Outlaw From Saturday Kitchen Ingredients For the mackerel 4 mackerel fillets (about 400g/14oz each), butterflied, scales removed and pin-boned 2 garlic cloves, finely chopped 2 tbsp chopped fresh thyme 2 tbsp olive oil sea salt and freshly ground black pepper For …
By Theo Randall From Saturday Kitchen Ingredients For the the pasta dough 350g/12oz tipo ’00’ flour 25g/1oz fine semolina flour, plus extra for dusting 2 free-range egg yolks 4 whole free-range eggs For the ravioli filling 800g/1lb 12oz red-skinned Desiree potatoes, peeled, …
By Poppy O’Toole From Saturday Kitchen Ingredients For the butty 1 Maris Piper potato, peeled and cut into 1cm/½in thick rounds 1 tbsp salt, plus extra to season 1 red onion, sliced 2 garlic cloves, grated thumb-sized piece ginger, peeled and …
By Hasan Semay From Saturday Kitchen Ingredients For the black-eyed peas and spinach 500/1lb 2oz black-eyed beans in the pod, or dried black-eyed beans soaked overnight 260g/9½oz spinach, chopped 300g/10½oz shallots, finely diced 2 lemons, juice only sea salt good-quality extra virgin olive oil …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated cucumber 1 small cucumber, diced 1 tsp sesame oil 1 tsp salt 1 tbsp black sesame seeds For the avocado purée 1 avocado 2 lime, juice only pinch salt For the mushrooms …
By Niklas Ekstedt From Saturday Kitchen Ingredients For the gravadlax 45g/1¾oz sea salt 1½ tsp crushed black pepper 30g/1oz caster sugar 2 tbsp chopped fresh dill 400g/14oz salmon, skin on and pin boned For the potato salad 500g/1lb 2oz small new potatoes, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the fritters 1 large potato, peeled and grated 3 slices of long sliced smoked salmon, cut into strips 1 tbsp fresh dill, chopped 2 free-range eggs, beaten 2 tbsp plain flour …
By Tim Siadatan From Saturday Kitchen Ingredients For the potato al forno 300g/10½oz Maris Piper potatoes, peeled and cut into 1cm/½in cubes 10 garlic cloves, skin left on ¼ Treviso radicchio or radicchio, cut into 5mm/¼in thick wedges 50g/1¾oz Kalamata olives, stones removed …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 baking potatoes 300g/10½oz manchego, grated 1 garlic clove, finely chopped 200ml/7fl oz double cream 100ml/3½fl oz amontillado sherry vegetable oil, for deep-frying 1 tbsp fresh flatleaf parsley leaves salt and freshly ground black pepper To serve …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pies 1 tbsp olive oil 25g/1oz unsalted butter 2 red onions, thinly sliced 50ml/2fl oz balsamic vinegar 1 potato, peeled and thinly sliced 2 garlic cloves, thinly sliced 1 tsp fennel seeds, toasted and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted pepper focaccia 1 tbsp extra virgin olive oil, plus extra for drizzling 4 roasted peppers from a jar, thinly sliced 2 sprigs fresh thyme, leaves picked 2 garlic cloves, sliced 7g …
