By Carmen O’Neal From Saturday Kitchen Ingredients 50ml/2fl oz mezcal 25ml/¾fl oz lime juice 15ml/½fl oz agave syrup 15ml/½fl oz chili liqueur 15ml/½fl oz corn liqueur 10 basil leaves 5 coriander leaves tajin chilli salt, for the rim of the glass lime wedge, for …
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 Matt Tebbutt From Saturday Kitchen Ingredients For the roast squash 400g/14oz crown prince squash (or similar squash), diced and skin on olive oil, for tossing 1 tbsp chopped fresh rosemary 2 tbsp caster sugar 3 tbsp sweet vinegar, such as …
By Richard Bainbridge From Saturday Kitchen Ingredients For the stuffed confit duck 100g/3½oz sea salt 50g/1¾oz honey 2 tbsp dried seaweed powder 2 duck legs 1 star anise 1 tbsp fennel seeds 1 tbsp black peppercorns vegetable oil or duck fat, to cover (about 1–1.5 litres/1¾ …
By Big Zuu From Saturday Kitchen Ingredients 400g/14oz rigatoni 1 litre/1¾ pints full-fat milk 50g/1¾oz unsalted butter 50g/1¾oz plain flour 1 tsp yellow mustard 120g/4¼oz Red Leicester, grated 100g/3½oz cheddar, grated 100g/3½oz mozzarella, grated dash hot sauce pinch ground black pepper pinch ground white pepper …
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 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 Rachel Allen From Saturday Kitchen Ingredients For the cornbread 175g/6oz plain flour 175g/6oz medium cornmeal or polenta 50g/1¾oz caster sugar 2½ tsp baking powder 1 tsp salt 75g/2¾oz sweetcorn kernels 50g/1¾oz cheddar, grated 4 spring onions, trimmed and thinly sliced 2 tbsp chopped fresh coriander …
By Glynn Purnell From Saturday Kitchen Ingredients For the pakoras 2–3 medium potatoes, peeled and cut into 1cm/½in cubes 1 tbsp turmeric 150g/5½oz gram flour 50g/1¾oz self-raising flour ½ tsp cardamom powder 1 tsp cumin seeds 1 tsp ground ginger 1 tsp mustard seeds ½ tsp …
By Yotam Ottolenghi From Saturday Kitchen Ingredients 750g/1lb 10oz chestnut mushrooms halved 500g/1lb 2oz oyster mushrooms 135ml/4½fl oz olive oil, plus extra for greasing 60g/2¼oz dried porcini mushrooms 30g/1oz dried wild mushrooms 2 dried red chillies, seeds removed and roughly chopped 500ml/18fl oz …
By Olia Hercules From Saturday Kitchen Ingredients For the stock 800g/1lb 12oz 5oz Jacob’s ladder (beef short ribs, cut into individual ribs) or beef shin 2 tbsp sunflower oil 2 onions, thinly sliced 1 bay leaf 5 black peppercorns 2 dried chillis salt and …
This everyday pasta dish is given an exciting twist with a tasty chicken liver sauce. By Nadine Redzepi From Saturday Kitchen Ingredients 340g/11¾oz chicken livers 2 tbsp rapeseed oil 1 tsp ground cayenne pepper 1 tsp sweet paprika 1 tsp …
Fregola is a Sardinian speciality and here it is cooked in a similar way to a risotto and topped with a delicate scallop. A sophisticated yet simple dish. By Michel Roux Jr. From Saturday Kitchen …
These salty mussels and rich, spicy sauce get a fresh boost from the parsley. Serve with sourdough for a hearty meal. By Donal Skehan From Saturday Kitchen Ingredients 100g/3½oz chorizo, ideally Irish, roughly chopped 1 …
Salmon fillets, cooked simply with ginger, black beans and Shaoxing rice wine. Try your hand at making the Chinese dumplings – just fill shop-bought wonton wrappers with the tasty pork mix. They cook in minutes! …
