By Sam Evans and Shauna Guinn From Saturday Kitchen Ingredients Spicy Barbecue Rub: Smoked paprika: 3 tbsp Dried chilli flakes: 1 tsp Soft brown sugar: ½ tbsp Garlic granules: 1 tbsp Onion granules: 1 …
By Philli Armitage-Mattin From Saturday Kitchen Method Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the chicken liberally with sea salt all over and set aside in the fridge for an hour, or overnight if …
By Richard Bainbridge From Saturday Kitchen Ingredients For the lamb scrumpets 400-600g/14oz-1lb 5oz piece lamb breast, bones removed (or alternatively cook with the bones and remove before pressing) drizzle rapeseed oil 3 garlic cloves, grated pinch paprika, to taste handful …
By Gemma Ogston From Saturday Kitchen Ingredients For the marinade 4 tbsp sunflower oil 2 tsp ground smoked paprika 1 tsp chilli powder ½ tsp ground cumin 1 tbsp tomato purée 1 tbsp maple syrup 1 lime, juice only pinch of salt For the cauliflower …
By Angela Hartnett From Saturday Kitchen Ingredients For the lamb stew 2 tbsp olive oil 4 lamb neck fillets, fat left on and cut in half 1 onion, roughly chopped 2 carrots, peeled and cut into 2cm/¾in chunks 2 celery sticks, each …
By Olly Smith From Saturday Kitchen Ingredients 400g/14 oz cherry tomatoes, different colours, red, orange, and yellow 2 tbsp olive oil, plus extra for drizzling 2 garlic cloves, peeled but left whole 2 sprigs fresh rosemary 2 x 150–200g/5½oz–7oz hake fillets, skin on …
By Ravinder Bhogal From Saturday Kitchen Ingredients For the slow cooked celeriac 1kg/2 lb 4 oz celeriac, scrubbed and cleaned 2 tbsp olive oil 100g/3½ oz kimchi butter, see below drizzle rapeseed oil, for frying sea salt For the …
By Ixta Belfrage From Saturday Kitchen Ingredients For the chiles rellenos 200g/7oz short grain brown rice 8 red Romano peppers 300g/10½oz feta cheese, roughly broken into small pieces 200g/7oz buffalo mozzarella, drained well, patted dry and torn into medium chunks …
By Theo Randall From Saturday Kitchen Ingredients For the lamb rump 1 lemon, zest and juice only 4 x 180g/6oz lamb rumps 2 garlic cloves, cut into quarters 1 sprig rosemary, leaves picked and roughly chopped 3 tbsp olive oil sea …
By Thomasina Miers From Saturday Kitchen Ingredients For the fideus 4 tbsp olive oil 250g/9oz angel hair pasta or vermicelli 600g/1lb 5oz fresh tomatoes 1 onion, roughly chopped 2 garlic cloves, roughly chopped 1½ tsp sweet paprika ½ tsp dried Mexican oregano 1–2 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the burgers 1 onion, grated 1 carrot, peeled and grated 2 garlic cloves, minced 2 hot green chillies, chopped 1 tsp cumin seeds, toasted and ground 2 portobello mushrooms, chopped 400g tin red kidney beans, drained …
By Sabrina Ghayour From Saturday Kitchen Ingredients For the salsa 2 tomatoes, very finely diced ½ brown onion, very finely diced 15g/½oz fresh dill, roughly chopped drizzle olive oil 1 tsp caster sugar flaky sea salt and freshly ground black pepper For …
By Matt Tebbutt From Saturday Kitchen Ingredients For the bean soup 1 tsp cumin seeds 1 tsp coriander seeds dash oil 1 red onion, diced 3 garlic cloves, finely chopped 1 red chilli, chopped 1 jalapeño chilli, chopped 2 bay leaves 400g tin chopped tomatoes or 400g/14oz …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the jerk marinade 8 tsp allspice berries, toasted 1 cinnamon stick, broken into shards and toasted 2 tsp coriander seeds, toasted 4 tsp thyme leaves 8 spring onions, roughly chopped ½–1 Scotch bonnet chilli, seeds removed 5 garlic cloves …
