By Pip Lacey From Saturday Kitchen Ingredients 1 boneless lamb breast joint (approximately 800g/1lb 12oz), flat not rolled 2 garlic cloves, sliced 1 bunch rosemary, leaves picked 1 bunch thyme, leaves picked 3 Italian white onions, cut into quarters 2 tsp harissa …
By Andi Oliver From Saturday Kitchen Ingredients For the roast potatoes and spinach 500g/1lb 2oz Jersey Royal potatoes, scrubbed and halved 4 tbsp vegetable oil 400g/14oz baby spinach salt For the summer herb velouté 50g/1¾oz unsalted butter ½ onion, finely chopped 250ml/9fl …
By Olia Hercules From Saturday Kitchen Ingredients Method To make the vegetables, light the barbecue about 30 minutes before you want to eat, so that the flames die down, the coals have a coating of grey …
Aloo podimas are new potatoes with mustard seeds and curry leaves. If you prefer you could use duck breasts or even large chicken breasts with the skin on instead of goose. By Vivek Singh From Saturday Kitchen Ingredients 2 …
By Glynn Purnell From Saturday Kitchen Ingredients For the chicken 2 tbsp fenugreek seeds 1 cinnamon stick 2 tbsp mustard seeds 1 clove 1 tbsp coriander seeds 2 tbsp cumin seeds 4 skinless, boneless chicken thighs 1 tbsp vegetable oil knob of butter For the red lentils 1 …
By Donal Skehan From Saturday Kitchen Ingredients For the baby roast potatoes 1kg/2lb 4oz new potatoes, peeled and cut into chunks 6 tbsp olive oil salt and freshly ground black pepper For the poached haddock 500ml/18fl oz whole milk 2 bay …
Gözleme is a traditional, savoury, Turkish flatbread that is often filled with meats, vegetables, cheese and eggs. By Andi Oliver From Saturday Kitchen Ingredients For the steak marinade 250ml/9fl oz walnut oil 2 tbsp ground paprika 1 tbsp ground cumin …
By Angela Hartnett From Saturday Kitchen Ingredients 2 x 200–300g/7–10½oz lamb rumps 1 garlic clove, roughly chopped 1 sprig rosemary 4 tbsp olive oil 100g/3½ oz unsalted butter salt and freshly ground black pepper For …
By Tom Aikens From Saturday Kitchen Ingredients 12 large fresh scallops, roes discarded curry powder, for dusting little olive oil, for frying small knob butter, for frying 1 lemon, juice only salt and freshly ground …
A spiced butter and cream cheese rub makes this roast chicken irresistible. By Atul Kochhar From Saturday Kitchen Ingredients For the spice mix 1 tbsp coriander seeds 1 tsp fennel seeds 1 star anise ½ …
Push the boat out with this classic shellfish platter. By Matt Tebbutt From Saturday Kitchen Ingredients For the garlic and chilli butter 250g/9oz unsalted butter, softened 2 cloves garlic, finely chopped 1 red chilli, seeds …
Sweet poached pears are served with a side of roasted pears with a crunchy topping. By Michel Roux Jr. From Saturday Kitchen Ingredients For the poached pears 4 blush pears, peeled leaving a little skin …
By Sarit Packer and Itamar Srulovich From Saturday Kitchen Ingredients For the roast vegetables 3 aubergines, halved lengthways 4 tbsp vegetable oil 600g/1lb 5oz butternut squash, peeled and cut into 2cm/¾in cubes 4 spring onions, green parts only, thinly sliced sea …
By Donal Skehan From Saturday Kitchen Ingredients For the burnt tomato salsa 200g/7oz cherry tomatoes, halved 1 small red onion, chopped 1 red chilli, chopped 1 jalapeño chilli, chopped 4 garlic cloves 100ml/3½fl oz white wine vinegar salt and freshly ground black …
col type=”one-fourth”] Preparation time less than 30 mins [/col] By Matt Tebbutt From Saturday Kitchen Ingredients For the ham 850g/1lb 14oz ham hock 1 carrot, peeled and roughly chopped 1 onion, roughly chopped 3 celery sticks, roughly chopped 1 head garlic 2 fresh thyme sprigs …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pot au feu 2 tbsp olive oil 1kg/2lb 4oz lamb neck fillet, cut into large pieces 2 lamb tongues, cut into pieces 1 carrot, peeled and roughly chopped 1 onion, roughly chopped 3 celery sticks, roughly …
By Matt Tebbutt From Saturday Kitchen Ingredients For the grouse 1 bay leaf 1 thyme sprig 1 oven-ready grouse, about 400g/14oz 4 rashers streaky bacon 1 tbsp olive oil 1 tbsp butter salt and freshly ground black pepper 25g/1oz watercress, to garnish 200g/7oz bread sauce, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the goats’ cheese log 3 tbsp olive oil 1 aubergine, thinly sliced lengthways 1 tbsp balsamic vinegar 1 tbsp red wine vinegar 2 garlic cloves, crushed 1 tsp finely chopped fresh thyme 15g/½oz basil leaves 1 tsp black sesame …
