By Daisy Terry From Saturday Kitchen Ingredients For the amba 1 green mango, really firm and unripe, peeled and cut into small cubes 1 tsp salt, plus extra if needed 2 tsp vegetable oil ½ tsp mustard seeds 1 tbsp …
By Matt Tebbutt From Saturday Kitchen Ingredients For the shredded lamb belly 2 x 600g/1lb 5oz lamb breasts 50g/1¾oz salt 1 head garlic, halved 1 stick rosemary 1 star anise 2 bay leaves 1 litre/1¾ pints vegetable oil For the rub 1 …
By Sabrina Ghayour From Saturday Kitchen Ingredients For the flatbreads 300g/10½oz Greek-style yoghurt 300g/10½oz self-raising flour, plus extra if needed sea salt For the lamb 1–1.5kg/2lb 4oz–3lb 5oz lamb leg, butterflied and bones removed 6 tbsp plain yoghurt 3 fat garlic cloves, minced …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled onions 50ml/2fl oz red wine vinegar 10–15g/¼–½oz caster sugar 1 red onion, cut into thin chunks pinch salt 1 tbsp chopped fresh dill 1 tbsp chopped fresh parsley 3 pickled chillies, chopped …
By Noor Murad From Saturday Kitchen Ingredients For the pitta breads This recipe makes 6 pitta breads, but the rest will keep really well in the freezer. Alternatively, you can just use shop-bought pittas. 2 tsp …
By Nigella Lawson From Cook Eat Repeat Ingredients 250g/9oz (approx. 2 medium) very ripe or overripe bananas, peeled 4 tbsp olive or vegetable oil 50g/1¾oz tahini, at room temperature 50g/1¾oz full-fat Greek-style yoghurt, at room temperature 1 large free-range egg, …
This spicy fish supper is served in a rich tomato sauce and accompanied with a tahini dressing and mint rice. By Yotam Ottolenghi From Saturday Kitchen Ingredients For the mint rice 400g/14oz basmati rice 50g/1¾oz unsalted butter, melted 40g/1½oz …
By Josh Katz From Saturday Kitchen Ingredients For the green apple harissa ½ tsp cumin seeds ½ tsp coriander seeds ¼ tsp fennel seeds pinch of caraway seeds 6 green bird’s-eye chillies, roughly chopped 2 garlic cloves, crushed 100ml/3½fl oz garlic oil, or olive oil ½ …
Lamb koftas served in crunchy lettuce leaves and drizzled with tangy tahini dip create a recipe for success. By Tonia Buxton From Saturday Kitchen Ingredients For the lamb koftas 500g/1lb 2oz lean lamb mince 50g/1¾oz …
By Sarit Packer and Itamar Srulovich From Saturday Kitchen Ingredients For the roast vegetables 3 aubergines, halved lengthways 4 tbsp vegetable oil 600g/1lb 5oz butternut squash, peeled and cut into 2cm/¾in cubes 4 spring onions, green parts only, thinly sliced sea …
