Kreatopites are traditional Greek meat pies. These pies are known for their rich flavour and rustic appeal, often found in villages across Greece, particularly in regions like Kefallonia. They are versatile and can be served as …
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. …
Filled with delicious flavors and simple to prepare, this well-balanced breakfast will provide you with ample energy for the day ahead. By Dr Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients For the mango and chia pudding 400ml …
By Olly Smith From Saturday Kitchen Ingredients 400g/14 oz cherry tomatoes, different colours, red, orange, and yellow 2 tbsp olive oil, plus extra for drizzling 2 garlic cloves, peeled but left whole 2 sprigs fresh rosemary 2 x 150–200g/5½oz–7oz hake fillets, skin on …
By Adam Byatt From Saturday Kitchen Ingredients For the steamed brill in fig leaves 4 large fig leaves 4 x 130g/1¾oz brill fillets salt and freshly ground black pepper For the beurre blanc 2 tomatoes (ideally outdoor-grown French tomatoes) 2 white onions, thinly …
By Paul Ainsworth From Saturday Kitchen Ingredients For the piri-piri marinade 1 red chilli, sliced (or to taste) 1½ tsp smoked paprika 25g/1oz light brown sugar 1 lime, juice and zest 1 tsp dried chilli flakes 2 garlic cloves, chopped 50ml/2fl oz olive oil …
By Matt Tebbutt From Saturday Kitchen Ingredients 30g/1oz salted butter 1 garlic clove, crushed 4 ripe heritage tomatoes, halved 2 tbsp crème fraîche 1 tbsp olive oil 1 slice sourdough bread, cut into small cubes handful small basil leaves 4 slices Iberico ham salt and …
By Anna Haugh From Saturday Kitchen Ingredients For the pesto 50g/1¾oz toasted pine nuts 1 bunch basil 40g/1½oz Parmesan, grated 1 garlic clove, chopped 1 lemon, zest and juice 40g/1½oz extra virgin olive oil 20g/¾oz vegetable oil pinch salt For the chicken fricassee 2 tbsp olive …
By Gennaro Contaldo From Saturday Kitchen Ingredients 160g/5¾oz linguine ⅔ tbsp extra virgin olive oil and extra for drizzling 2 garlic cloves, thinly sliced 1 tbsp large capers ½ red chilli, left as it is 12 black or green olives 30 ripe baby plum tomatoes, …
By Matt Tebbutt From Saturday Kitchen Ingredients For the Cypriot lamb 500g/1lb 2oz lamb neck fillet, chopped into large pieces 500g/1lb 2oz lamb chops 1 tbsp cumin seeds 500g/1lb 2oz potatoes, peeled and quartered 4 tomatoes, halved 4 onions, thickly sliced 2 bay leaves …
By Matt Tebbutt From Saturday Kitchen Ingredients For the stuffed tomatoes 2 tbsp bulgur wheat, toasted 1 small red pepper, left whole 1 garlic clove, peeled and left whole 2 tbsp olive oil 225g/8oz tuna flakes from a tin 1 preserved lemon, …
By Theo Randall From Saturday Kitchen Ingredients For the chicken 2 fennel bulbs (or onions), trimmed and each cut into 8 wedges 300g/10½oz Charlotte potatoes, peeled and cut into 5mm slices 5 garlic cloves, unpeeled 3 tbsp extra virgin olive oil 2 …
