By Mandy Yin From Saturday Kitchen Ingredients For the prawns 500g/1lb 2oz raw king prawns, peeled (or leave the tails on if preferred) 1 tbsp garlic powder 2 tbsp dried shrimp 100ml/3½fl oz oil 2 fresh red chillies, finely sliced, to …
This recipe may seem like it has a lot of ingredients, but it’s a breeze to put together, especially on those sweltering days when you just want a flavorful meal without breaking a sweat. It’s …
By Matt Tebbutt From Saturday Kitchen Ingredients For the beans 250g/9oz dried cannellini beans 1 onion, roughly chopped 1 stick of celery, roughly chopped 6 garlic cloves, roughly chopped 1 red chilli, roughly chopped 1 bay leaf 1 small bunch thyme ¼ bulb …
By Melissa Thompson From Saturday Kitchen Ingredients For the ginger beer prawns 16–24 raw king prawns, heads and shells removed, tails left on 1 garlic clove, crushed 2.5cm/1in piece fresh root ginger, peeled and finely grated vegetable oil, for frying 50g/1¾oz cornflour …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sautéed squid with salmorejo 5 tbsp olive oil, plus extra to serve 1 garlic clove, smashed, plus 2 whole garlic cloves few sprigs fresh thyme 2 tbsp panko breadcrumbs 600g/1lb 5oz ripe tomatoes 100g/3½oz …
By Angela Hartnett From Saturday Kitchen Ingredients For the prawns 16 red carabinero prawns, head and shell on 4 tbsp olive oil For the salt cod fritters 200g/7oz cod fillet, skin on, pin bones removed 20g/¾oz rock salt, to cover 500ml/18fl …
By Matt Tebbutt From Saturday Kitchen Ingredients For the sugar-cured prawns 350g/12oz raw king prawns, peeled and cut down the back 75g/2½oz caster sugar 2 tsp sea salt 2 limes, zest only For the sweet potatoes vegetable oil, for …
By Vivek SIngh From Saturday Kitchen Ingredients 1 doodhi (bottle gourd), about 500g/1lb 2 oz–600g/1lb 5oz, peeled, pith and seeds discarded, flesh diced into 1cm/½in cubes 1 tsp ground turmeric 1½ tsp salt 4 tbsp mustard oil 2 dried whole …
By Matt Tebbutt From Saturday Kitchen Ingredients For the fermented gooseberries 250g/9oz gooseberries 1 tsp salt 1 tsp sugar 1 tsp lemon juice 1 tbsp pickle brine from a jar of pickles 1 cinnamon stick shredded fresh mint, to garnish fresh coriander sprigs, to garnish olive …
By Anna Haugh From Saturday Kitchen Ingredients For the kale and cabbage 50ml/2fl oz white wine vinegar 100ml/3½fl oz extra virgin olive oil 2 tbsp vegetable oil 1 tsp sugar 1 garlic clove, finely chopped 100g/3½oz kale, finely sliced ½ head hispi or …
By Matt Tebbutt From Saturday Kitchen Ingredients For the cooking stock 1 tbsp olive oil 2 banana shallots, roughly chopped 2 celery sticks, roughly chopped 100g/3½oz prawn shells 250g/9oz salmon skin and scraps 1 tbsp miso paste 500ml/18fl oz fish stock salt For the stuffed baby squid …
By Matt Tebbutt From Saturday Kitchen Ingredients For the salmon 1 tbsp fine salt 1 tbsp caster sugar 300g/10½oz sushi grade salmon For the salad 1 cucumber, thinly sliced 1 fennel bulb, core removed, thinly sliced 3 spring onions, thinly sliced 1 …
By Jane Baxter From Saturday Kitchen For the pasta 300g/10½oz semolina, plus extra for dusting 1 tbsp squid ink 140ml/4½fl oz lukewarm water salt For the sauce 2 tbsp olive oil 1 small red onion, finely chopped 200g/7oz courgettes, …
