By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients For the chicken 1 tsp coriander seeds 1 tsp dried oregano ½ tsp grated fresh nutmeg 1 tsp garlic granules 1 tsp dried chilli flakes ½ tsp ground cardamom ½ tsp ground cinnamon 10 grinds black pepper 800g–1kg/1lb 12oz–2lb …
By Nathan Outlaw From Saturday Kitchen Ingredients For the plaice 1 whole plaice (about 700g–1kg/1lb 9oz–2lb 4oz), filleted and trimmed good drizzle olive oil 1 lemon, zest and juice 1 tsp chopped fresh thyme leaves salt and freshly ground black pepper For the …
By Nathan Outlaw From Saturday Kitchen Ingredients For the spring vegetable nage 1 lemon, finely pared zest and juice 400ml/14fl oz good-quality vegetable stock 12 asparagus spears, trimmed 100g/3½oz podded peas light rapeseed oil, for cooking 2 shallots, peeled and chopped 1 garlic clove, chopped …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled vegetables 3 tbsp rice wine vinegar 1–2 tbsp caster sugar 6 dried wood-ear mushrooms, rehydrated ½ cucumber, sliced, cored and lightly salted For the miso mushroom 1 tsp soy sauce 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the curry paste 5 green finger chillies, chopped 4 Thai shallots or 1 banana shallot, peeled and chopped 1 tbsp galangal or ginger, peeled and chopped 3 tsp dark miso 2 tsp dark fermented …
By Matt Tebbutt From Saturday Kitchen Ingredients For the dough 500g/1lb 2oz strong bread flour, plus extra for dusting 2 tsp salt 10g dried yeast 300–350ml/10–12fl oz warm water For the topping 250g/9oz ricotta, hung in a muslin …
By Matt Tebbutt From Saturday Kitchen Ingredients For the grilled vegetable salad 6 asparagus spears 1 bunch sprouting broccoli, about 200g/7oz 4 young heritage carrots 2 tbsp olive oil 400g tin chickpeas, drained and rinsed 1 handful watercress 1 handful rocket 50g/1¾oz almonds, toasted …
By Matt Tebbutt From Saturday Kitchen Ingredients For the spiced coconut chickpeas 2 tbsp vegetable oil ½ onion, finely chopped 1 garlic clove, crushed 1 tsp curry powder (or any other Indian spices such as cumin, ground coriander or chilli …
By Matt Tebbutt From Saturday Kitchen Ingredients 1 x 320g/11½oz ready rolled puff pastry 4 tbsp green pesto (or red pesto) ¼ courgette, sliced ¼ red pepper, sliced ¼ yellow pepper, sliced ¼ green pepper, sliced 1 jar asparagus 1 jar artichoke hearts 2 tbsp olive oil …
By Sabrina Ghayour From Saturday Kitchen Ingredients For the bastilla 1 tsp cayenne pepper 2 tsp ground cinnamon 2 tsp turmeric 2 tsp ground cumin 2 tsp garlic granules 750g/1lb 10oz celeriac, peeled and cut into 2.5cm/1in cubes 750g/1lb 10oz butternut squash, peeled, deseeded …
By Glynn Purnell From Saturday Kitchen Ingredients 2 tbsp vegetable oil 200g/7oz log seitan, sliced into 2cm slices (available online) 2 tbsp yeast extract 4 tsp apple cider vinegar 80ml/2½fl oz rapeseed oil 1 bulb fennel, sliced thinly on …
By Cyrus Todiwala From Saturday Kitchen Ingredients 3 tbsp sunflower oil 2 free-range eggs, beaten 3 spring onions, sliced on an angle ¼ green pepper, deseeded and thinly sliced ¼ red pepper, deseeded and thinly sliced ¼ yellow pepper, deseeded and thinly sliced …
By Donal Skehan From Saturday Kitchen Ingredients For the curry 1 large potato, peeled and cut into 2cm/¾in cubes 1 small butternut squash, peeled, deseeded and cut into 2cm/¾in cubes 1 aubergine, cut into 2cm/¾in cubes 6 tbsp tikka masala …
