By Gaz Oakley From Saturday Kitchen Ingredients For the bara brith 450g/1lb mixed dried fruit, (such as sultanas, raisins and candied mixed peel) 500ml/18fl oz brewed black tea (such as lapsang) 450g/1lb self-raising flour 260g/9oz light brown soft sugar 1 …
By Mary McCartney From Saturday Kitchen Ingredients For the base 2 tbsp olive oil 1 leek (about 175g/6oz), trimmed and finely chopped 2 carrots, peeled and chopped 120g/4¼oz green beans, trimmed and finely chopped 1 celery stick, finely chopped 1 tsp dried mixed …
Ideal for a speedy and delicious vegan dinner during the week this is an incredibly simple plant-based twist on the traditional carbonara. By Ben Rebuck From Saturday Kitchen Ingredients 1 garlic bulb 1 tbsp truffle oil 1 tsp smoked salt …
By Philip Khoury From Saturday Kitchen Ingredients 830ml/1½ pints oat or soya milk 200g/13oz caster sugar 1 vanilla pod, split lengthways and seeds scraped 60g/2¼oz cornflour 30g/1oz custard powder 75ml/2½fl oz coconut oil 100g/3½oz demerara sugar Method Pour 750ml/1¼ pints of the milk …
By Philip Khoury From Saturday Kitchen Ingredients For the dry caramel oil, for greasing 120g/4¼oz caster sugar For the crème caramel 830ml/1½ pints oat or soya milk 280g/10oz caster sugar 1 vanilla pod, split and seeds scraped 60g/2¼oz cornflour 30g/1oz custard powder …
A vegan version of the traditional Guyanese beef dish using pumpkin. By Sophie Michell From Saturday Kitchen Ingredients 2 onions, finely sliced 1 cinnamon sticks, broken in half ½ tsp cloves 5cm/2in fresh ginger, peeled and chopped 1 orange peel 1 bay leaf 2 celery sticks, …
By Philip Khoury From Saturday Kitchen Ingredients For the cake 250g/9oz dried dates 350g/12oz boiling water 8g/⅓oz bicarbonate of soda 20g/1oz extra virgin olive oil 100g/3½oz dark brown or muscovado sugar 200g/7oz plain flour (gluten-free plain flour will also work) 13g/½oz baking powder 3g/⅛oz fine salt …
A vegan version of the classic Welsh rarebit, created by the Saturday Kitchen test kitchen. By Saturday Kitchen test kitchen From Saturday Kitchen Ingredients For the vegan Welsh rarebit 500g/1lb 2oz vegan cheddar cheese, grated 50ml/2fl oz ale 1 …
By Philip Khoury From Saturday Kitchen Ingredients For the vegan meringue 2 x 400g tins chickpeas 300g/10½oz caster sugar 3g cream of tartar For the berry jam 2g agar-agar 30g/1oz caster sugar 120g/4½oz strawberries, trimmed 110g/4oz raspberries 22ml/1fl oz lemon juice For the sparkling …
By Matt Tebbutt From Saturday Kitchen Ingredients For the vegan burgers 1 banana shallot, finely chopped 1 stick lemongrass, finely chopped 1 tsp fresh ginger, grated 2 garlic cloves, crushed 1 tbsp vegan Thai red curry paste 2 x 400g tins chickpeas, …
By Mary McCartney From Saturday Kitchen Ingredients 280g/10oz plain flour 1½ tbsp baking powder ½ tsp fine sea salt 500ml/18fl oz unsweetened plant-based milk 2 tbsp apple cider vinegar 2 tsp vanilla extract 1 tbsp olive oil vegetable oil, for frying For the …
By Matt Tebbutt From Saturday Kitchen Ingredients 1kg/2lb 4oz Maris piper potatoes, peeled and diced 2 tbsp olive oil 1 red onion, finely chopped 3 garlic cloves, crushed 2 celery sticks, finely chopped 1 tbsp cumin seeds 1 tbsp sweet smoked paprika 1 red chilli, finely …
By Matt Tebbutt From Saturday Kitchen Ingredients For the coconut and avocado cream 180g/6½oz caster sugar 400ml/14fl oz coconut milk 3 ripe avocadoes, halved and peeled, stone removed 3 limes, juice only For the meringue 6 tbsp aquafaba liquid (the …
By Anna Haugh From Saturday Kitchen Ingredients For the pickled beetroot 1 small beetroot, very thinly sliced 100ml/3½fl oz white wine vinegar 50g/1¾oz caster sugar 2 good pinches salt For the risotto 30ml/1fl oz olive oil 200g/7oz shallots, finely chopped 2 garlic cloves, …
By Glynn Purnell From Saturday Kitchen Ingredients For the pickled raisins 300ml/10fl oz white wine vinegar 300g/10½oz caster sugar 1 tbsp coriander seeds 1 tbsp fennel seeds 1 tbsp white peppercorns 2 star anise 450g/1lb raisins For the vegan mayonnaise 120g/4½oz unsweetened soya milk …
By Paul A Young From Saturday Kitchen Ingredients For the brownie layer 150g/5½oz crunchy peanut butter (ideally sugar-free) 50g/1¾oz golden syrup 150g/5½oz caster sugar 1 tsp vanilla bean paste 25g/1oz cocoa powder 275g/10oz dark chocolate 100g/3½oz light rye flour 1 tsp baking powder ½ tsp sea …
By Anna Haugh From Saturday Kitchen Ingredients 4 sheets filo pastry 50ml/2fl oz coconut oil, plus extra for brushing 10g/⅓oz icing sugar, plus extra for dusting 1 tbsp demerara sugar 1 banana, peeled and sliced at an angle For the coconut …
Equipment: you will need a confectionery thermometer. By Anna Haugh From Saturday Kitchen Ingredients For the chocolate mouse 300g/10½oz silken tofu, drained 150g/5½oz vegan dark chocolate, broken into pieces 1 vanilla pod, seeds only ½ tsp ground star anise 2 tbsp …
