By Matt Tebbutt From Saturday Kitchen Ingredients For the meatballs 2 small cuttlefish, cleaned and chopped, fins removed 400g/14oz beef mince 1 onion, chopped 2 tbsp fresh flatleaf parsley 2 garlic cloves 100g/3½oz breadcrumbs 1 medium free-range egg, beaten 2 tbsp olive oil, for …
By Matt Tebbutt From Saturday Kitchen Ingredients 125ml/4fl oz runny honey 3 tbsp tomato purée 2 tbsp red Thai curry paste Method Mix all of the ingredients together and brush on chicken pieces, kebabs or ribs for …
By Angelo Sato From Saturday Kitchen Ingredients 300g/10½oz smoked miso 90g/3¼oz gochujang paste 50ml/2fl oz vegetable oil 3 tbsp soy sauce 20g/¾oz caster sugar 45g/1¾oz honey 20g/¾oz garlic, grated 30g/1oz root ginger, grated 1 small apple, peeled and grated Method Put everything in a saucepan with …
By Sam Evans and Shauna Guinn From Saturday Kitchen Ingredients 200ml/7fl oz brewed espresso, or strong dark coffee 250ml/9fl oz ketchup 100ml/3½fl oz cider vinegar 50ml/2fl oz Worcestershire Sauce 100g/3½oz dark muscovado sugar 1 tbsp cracked black pepper 1 tbsp sea salt flakes 1 …
By Ching-He Huang From Saturday Kitchen Ingredients For the steamed sea bass 1 whole fresh sea bass, head to tail no longer than 30cm/12in, rinsed and patted dry pinch ground white pepper 2.5cm/1in fresh root ginger, peeled and sliced …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated cod 3 tbsp plain yoghurt 1 tsp turmeric 1 tsp ground coriander 1 tsp ground cumin 1 garlic clove, minced ½ tsp salt 1 thick cut cod loin (about 300g/10½oz) For the jalfrezi sauce …
By Anna Jones From Saturday Kitchen Ingredients For the tofu vegetable oil, for frying 200g/7oz extra-firm tofu, cut into 2cm/¾in-thick strips 2 garlic cloves, finely chopped 1 thumb-sized knob ginger, peeled and finely chopped 1 bunch spring onions, finely sliced 3 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the truffle sauce 50g/1¾oz unsalted butter 2 banana shallots, peeled and diced 1 garlic clove, peeled and minced 1 tsp chopped fresh thyme 1 bay leaf 50g/1¾oz dried morels, soaked 50g/1¾oz dried ceps, soaked …
By Tom Parker Bowles From Saturday Kitchen Ingredients For the mushroom sauce 30g/1oz unsalted butter 3 spring onions, sliced 2 garlic cloves, finely chopped 250g/9oz mushrooms, finely sliced 500ml/18fl oz vegetable stock 3 tbsp white miso paste 60ml/2¼fl oz double cream salt and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the romesco sauce 2 red peppers, left whole 3 garlic cloves 100g/3½oz blanched almonds 50–100ml/2–3½fl oz olive oil 1–2 tsp sherry vinegar 1 tsp smoked paprika 1–2 tbsp red pepper or tomato purée salt and …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted cauliflower and curry sauce 4 tbsp vegetable oil 1 tsp turmeric 1 tsp ground cumin 1 tsp ground ginger 1 tsp ground coriander 1 cauliflower, cut into quarters 1 onion, chopped 2 garlic cloves, …
By Selin Kiazim From Saturday Kitchen Ingredients For the fried aubergines 2 large or 4 small aubergines, pricked all over with a knife 100g/3½oz plain flour, for dusting 2 free-range eggs, whisked 250g/9oz panko breadcrumbs 100g/3½oz clarified butter or ghee, for frying …
By Matt Tebbutt From Saturday Kitchen Ingredients For the dough 400g/14oz strong flour, plus extra for dusting 25g/1oz fresh yeast 1 tsp salt For the chilli tomato sauce olive oil, for frying 1 onion, diced 3 garlic cloves, minced 1 bay leaf …
By Vivek SIngh From Saturday Kitchen Ingredients For the marinade 4 cloves 1cm/½in piece cinnamon stick 1 tsp cumin seeds, lightly toasted 1 tbsp black stone flower 2 tbsp plain yoghurt 1 tsp Kashmiri chilli powder 1 tbsp ginger garlic paste pinch salt ½ tsp sugar For …
By Judy Joo From Saturday Kitchen Ingredients For the filling 450g/1lb pork mince 225g/8oz beef mince 175g/6oz firm tofu, drained and finely crumbled 250g/9oz Chinese cabbage leaves, finely shredded 3 spring onions, finely chopped 2½ tbsp soy sauce 2 tbsp toasted sesame oil 2 …
By Paul Ainsworth From Saturday Kitchen Ingredients For the choux pastry 50g/1¾oz unsalted butter, diced 65g/2¼oz plain flour, sifted pinch fine salt 120g/4½oz free-range egg, beaten For the dark chocolate sauce 2 gelatine sheets 140g/5oz caster sugar 80g/3oz cocoa powder 250g/9oz double cream 40g/1½oz dark …
By David Carter From Saturday Kitchen Ingredients For the cull yaw 1 cull yaw or lamb breast 1 tbsp vegetable oil sea salt For the pickled red chilli 200ml/7fl oz cider vinegar 3 tbsp caster sugar 4 red chillies, thinly …
By Sabrina Ghayour From Saturday Kitchen Ingredients For the spiced tomato sauce 1 x 400g/14oz tin chopped tomatoes 2 tbsp rose harissa 2 tsp caster sugar squeeze lemon juice For the lamb chops and aubergines 1 tsp ground cumin 1 tsp paprika …