By Danny Trejo From Saturday Kitchen Ingredients For the salsa verde 12 medium tomatillos (about 600g/1lb 5oz), papery skin removed and left whole 1 medium jalapeño, left whole 2 garlic cloves, peeled ½ medium onion, peeled 20g/½oz fresh coriander 1 lime, juice only, …
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 Miguel Barclay From Saturday Kitchen Ingredients 2 tbsp vegetable oil ½ onion, chopped handful shredded chicken pinch cumin pinch paprika ½ 400g tin chopped tomatoes 3 mini flour tortillas 1 spring onion, chopped small handful crumbled feta sea salt and freshly ground black pepper …
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted marinated beef 2 dried ancho chillies 1 tbsp chopped fresh oregano 2 tbsp olive oil 1 onion, sliced 4 garlic cloves, crushed 100ml/3½fl oz cider vinegar 3 limes, juice only 1 tomahawk steak or rib-eye …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork 1 tbsp fennel seeds, crushed 2 garlic cloves, minced 1 lemon, juice only 1 heaped tsp dried chilli powder 1 tbsp dried oregano 50g/1¾oz lard, to spread over the joint 1kg/2lb …
By Santiago Lastra From Saturday Kitchen Ingredients For the langoustines 8 langoustines (or large shrimps), cleaned and peeled, heads reserved For the sea buckthorn reduction 250g/9oz sea buckthorn pulp (or tamarind paste) 125g/4½oz caster sugar 125g/4½oz muscovado sugar For the tortillas 200g/7oz plain …
By Shivi Ramoutar From Saturday Kitchen Ingredients For the green seasoning ½ garlic clove, crushed ½ spring onion, green parts only, finely chopped few fresh chives, finely chopped 1 fresh coriander sprig, finely chopped 1 fresh parsley sprig, finely chopped 1 fresh thyme sprig, leaves only, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the fish tacos vegetable oil, for deep-frying 1 tbsp chia seeds 1 tbsp pumpkin seeds (or any seeds, such as sunflower) 2 tbsp polenta 2 tbsp rolled oats 1 tbsp chilli flakes …
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 …
By Ching-He Huang From Saturday Kitchen Ingredients For the hoisin duck 2 garlic cloves, crushed 2 tbsp grated fresh root ginger 1 tbsp Shaoxing rice wine 1 tbsp five-spice powder 2 tbsp runny honey 2 tbsp hoison sauce 1 tbsp dark soy …
Crunchy chicken and prawns in soft tacos are livened up with a spicy tomato sauce, zesty mango salsa and cooling avocado. By John Torode From Saturday Kitchen Ingredients 12 small soft taco shells For the …
By Donal Skehan From Saturday Kitchen Ingredients For the burnt tomato salsa 200g/7oz cherry tomatoes, halved 1 small red onion, chopped 1 red chilli, chopped 1 jalapeño chilli, chopped 4 garlic cloves 100ml/3½fl oz white wine vinegar salt and freshly ground black …
By Matt Tebbutt From Saturday Kitchen Ingredients For the corn tortillas 300g/10½oz fine cornmeal flour or self-raising flour pinch salt 2 tbsp olive oil For the toasted chickpeas 200g tin chickpeas, drained and rinsed 2 tbsp olive oil 4 purple broccoli heads, cut into …
Preparation timeless than 30 mins Cooking time no cooking required ServesServes 4 By Rick Stein From Saturday Kitchen Best Bites Ingredients For the salsa 1 red onion, finely chopped 5 tomatoes, skins and seeds removed, …
