Effortlessly prepared using a food processor these are best enjoyed with tomato sauce (“tamota ni giroby.”) or if you’re short on time, you can serve them with shop-bought green chutney or ketchup. By Cyrus Todiwala …
By Cynthia Shanmugalingam From Saturday Kitchen Ingredients For the Sri Lankan curry powder 30g/1oz coriander seeds 15g/½oz cumin seeds 15g/½oz fennel seeds 15g/½oz black peppercorns 2 tsp vegetable oil 20 fresh curry leaves 70g/2½oz dried Kashmiri red chillies ¼ tsp ground turmeric For the prawn …
By Ching-He Huang From Saturday Kitchen Ingredients For the dumpling filling 360g/12oz organic pork mince 1 tbsp peeled and grated fresh ginger 1 tbsp Shaoxing rice wine (or dry sherry) 1 pinch flaky sea salt 1 pinch soft brown sugar ½ …
By Matt Tebbutt From Saturday Kitchen Ingredients 320g/11½oz sheet puff pastry 1 free-range egg, beaten 75ml/2½fl oz full-fat milk 75ml/2½fl oz double cream 1 star anise 1 onion, chopped 1 garlic clove, minced 25g/1oz unsalted butter 2 ripe tomatoes, skinned and chopped 1 tsp plain flour …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 king scallops 2 pancetta slices 100g/3½oz Thai red paste 2 tbsp palm sugar 1 tbsp vegetable oil 2 shallots, diced 2 garlic cloves, chopped 1 tsp finely chopped fresh root ginger 6 shell-on king prawns 250g/9oz mussels, scrubbed …
By Spence Metzger From Saturday Kitchen Ingredients For the tomato fondue 2 tbsp olive oil 1 shallot, finely chopped 1 garlic clove, finely chopped 6 tomatoes, blanched and peeled For the prawn sauce 300g/10½oz raw shell on prawns, roughly chopped 1 carrot, roughly …
By Rukmini Iyer From Saturday Kitchen Ingredients 220g/7¾oz cherry tomatoes on the vine, halved 1 green pepper, finely sliced 1 onion, roughly sliced 2cm/¾in fresh root ginger, peeled and grated 2 garlic cloves, chopped 2 tsp mustard seeds 1 tsp freshly ground black pepper 1 …
By Rachel Allen From Saturday Kitchen Ingredients For the cornbread 175g/6oz plain flour 175g/6oz medium cornmeal or polenta 50g/1¾oz caster sugar 2½ tsp baking powder 1 tsp salt 75g/2¾oz sweetcorn kernels 50g/1¾oz cheddar, grated 4 spring onions, trimmed and thinly sliced 2 tbsp chopped fresh coriander …
By Mandy Yin From Saturday Kitchen Ingredients For the spice paste 75ml/2½fl oz vegetable oil 150g/5½oz onion, roughly chopped 4cm/1½in fresh root ginger, peeled and roughly chopped 4 garlic cloves 1½ red chillies, roughly chopped 8 dried chillies, soaked in hot water for …
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn dumplings 300g/10½oz prawns, half chopped, half minced 2 tbsp chives, chopped 1 thumb-sized piece ginger, peeled and minced 2 garlic cloves, minced pinch sugar 1 red chilli, diced 1–2 tbsp sesame oil 3 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn marinade 500g/1lb 2oz raw prawns, shells removed and chopped 3 garlic cloves, minced 1 tsp turmeric 1 tbsp minced fresh root ginger 2 limes, juice only For the prawns 2 tbsp vegetable …
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 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the cod 2 slices white bread, crust removed 100g/3½oz prawns, minced ½ lemon, juice only 2 x 250g/9oz cod fillets 2 tbsp olive oil For the buttery mash 500g/1lb 2oz Maris piper potatoes, peeled …
