By Matt Tebbutt From Saturday Kitchen Method Making the Pasta Dough Combine Ingredients: In a large bowl, mix the 00 flour and fine semolina flour. Add the beaten eggs and 2 tablespoons of water. …
By Theo Randall From Saturday Kitchen Method Making the Pasta Dough: Combine both flours in a large bowl. Add the beaten eggs and 2 tablespoons of water. Mix with a fork until combined, then …
A soul-warming risotto from delicately simmering carnaroli rice in a rich vegetable stock, infusing it with earthy porcini mushrooms, Parmesan, and mascarpone. By Theo Randall From Saturday Kitchen Ingredients For the vegetable stock 2 carrots, peeled and …
By Theo Randall From Saturday Kitchen Ingredients For the the pasta dough 350g/12oz tipo ’00’ flour 25g/1oz fine semolina flour, plus extra for dusting 2 free-range egg yolks 4 whole free-range eggs For the ravioli filling 800g/1lb 12oz red-skinned Desiree potatoes, peeled, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated chicken 1 tbsp minced fresh root ginger 3 garlic cloves, minced 2 tsp ground cumin 1 tsp garam masala 1 lemon, juice only ½ tsp chilli powder 2 Kashmiri chillies, rehydrated and …
By Judy Joo From Saturday Kitchen Ingredients For the kale and spinach salad 170g/6oz purple and green kale, stems removed and shredded ½ lemon, juice only 1 avocado, peeled and diced 100g/3½oz cherry tomatoes, halved 60g/2¼oz baby spinach 2 tbsp flaked almonds, …
By Matt Tebbutt / Ken Hom From Saturday Kitchen Ingredients For the stir-fried spinach 1 tbsp vegetable oil 4 garlic cloves, crushed 1 tsp salt 750g/1lb 10oz fresh spinach 1 tsp caster sugar For the firecracker corn 275g/9¾oz sweetcorn (fresh, frozen or …
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated chicken 3 garlic cloves, minced ½ tsp salt 1 lemon, juice only 1 tbsp minced fresh root ginger 80ml/2½fl oz thick Greek-style yoghurt 1 tsp garam masala ½ tsp chilli powder 1 tsp …
By Matt Tebbutt From Saturday Kitchen Ingredients For the spinach 100g/3½oz baby leaf spinach 2 tbsp soy sauce 2 tsp sesame oil 1 tbsp mirin 1 tbsp lemon juice (or yuzu juice), to taste For the halibut 500g/1lb 2oz boneless halibut fillet, cut …
By Matt Tebbutt From Saturday Kitchen Ingredients For the chickpea purée 1 x 400g/14oz tin chickpeas, drained, handful reserved for garnish 3 garlic cloves, minced dash olive oil For the spiced spinach 1 brown onion, thinly sliced 1 tsp ground coriander …
By Cyrus Todiwala From Saturday Kitchen Ingredients 200g/7oz giant couscous 2 tbsp oil 1 tsp cumin seeds 1–3 dried red chillies, snipped and seeds discarded 3–4 thin garlic cloves, halved and thinly sliced 12–15 curry leaves, finely shredded 1–3 green chillies, finely chopped 2 handfuls spinach leaves, …
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 1 white onion, finely chopped 2 skinless pigeon breasts, finely chopped 30g/1oz pine nuts 2 tbsp raisins 50g/1¾oz baby spinach ½ tsp ground cinnamon ½ tsp ground allspice 400g/14oz block puff pastry 1 …
By Theo Randall From Saturday Kitchen Ingredients 400g/14oz ricotta 2 free-range eggs, beaten 50g/1¾oz ’00’ flour 350g/12oz cooked spinach (equivalent to 1kg/2lb 4oz uncooked spinach), excess water squeezed and finely chopped 150g/5½oz fine semolina flour, for dusting 75g/2½oz unsalted butter 8 sage leaves 100g/3½oz burrata, drained and …
By Sabrina Ghayour From Saturday Kitchen Ingredients For the tepsi kebap 500g/1lb 2oz lamb mince, about 20 per cent fat 1 onion, minced in a food processor and drained of any liquid or very finely chopped 2 large garlic cloves, …
Equipment needed: Pasta machine By Theo Randall From Saturday Kitchen Ingredients For the pasta dough 350g/12oz 00 flour 25g/1oz fine semolina flour, plus extra for dusting 1 free-range egg, plus 4 free-range egg yolks 50g/1¾oz spinach, blanched, squeezed and finely chopped …
By Matt Tebbutt From Saturday Kitchen Ingredients For the feta 200g/7oz barrel-aged feta 2 tbsp olive oil 2cm/1in piece fresh ginger, peeled and grated 1 tbsp dried oregano 2 tsp freshly ground black pepper For the kale and spinach …
By Matt Tebbutt From Saturday Kitchen Ingredients For the dip 200g/7oz baby spinach 200g/7oz mayonnaise bunch fresh chives, snipped bunch fresh coriander, chopped 1 tsp Dijon mustard 200g/7oz crème fraîche chive flowers, to garnish To serve 4 tbsp olive oil …
