Bourride of mussels and monkfish with saffron and fennel

By Ollie Dabbous From Saturday Kitchen Ingredients For the mussels 250ml/9fl oz white wine 1kg/2lb 4oz mussels, debearded and washed, broken mussels discarded For the garlic mayonnaise 3 free-range egg yolks 2 large garlic cloves, minced 1 tsp Dijon mustard ½ lemon, juice only 2 …

Saffron chicken korma with wholemeal paratha

By Asma Khan From Saturday Kitchen Ingredients For the saffron chicken korma 500g/1lb 2oz Turkish or Greek-style yoghurt 1 tbsp garlic paste 2 tbsp ginger paste 8 chicken thighs (approximately 1kg/2lb 4oz), skin removed and bone in 2 tbsp full-fat milk large pinch saffron 6 …

Aubergines in tamarind sauce with baked halloumi and saffron rice

By Sabrina Ghayour From Saturday Kitchen Ingredients For the aubergines 1 tbsp vegetable oil, plus extra for frying 2 large onions, thinly sliced into half moons 1 garlic bulb, cloves peeled and smashed 1 tsp ground cinnamon 3 tbsp tamarind paste 2 x 400g …

Pan-fried red mullet, baked pink fir potato, crab and saffron aioli

By Bryn Williams From Saturday Kitchen Ingredients For the potatoes 2 pink fir potatoes 1 lemon, juice only olive oil, for drizzling 2 cooked crab claws, meat picked, shells discarded 1 tbsp finely chopped sea parsley salt and freshly ground black pepper …