Asma Khan serves up a flawless chicken korma, while Jane Baxter puts vegetables front and center with her roasted squash, blue cheese, and pecan torte. Fernando Stovell presents a fillet steak crowned with mushroom pâté and truffle, paired with creamy mash and cabbage. Shauna Froydenlund crafts plant-based individual sticky toffee puddings topped with almond brittle and a salted date–maple caramel. And Angela Hartnett gives Rob Brydon his culinary heaven—a trio of Lebanese delights.
Mezze
By Angela Hartnett From Saturday Kitchen Ingredients For the chicken kebabs 6 boneless, skinless chicken thighs 200g/7oz…
‘Sticky toffee’ polenta and almond cakes
By Shauna Froydeblund From Saturday Kitchen Ingredients For the cakes 120g/4½oz dried dates, roughly chopped 150g/5½oz boiling water…
Saffron chicken korma with wholemeal paratha
By Asma Khan From Saturday Kitchen Ingredients For the saffron chicken korma 500g/1lb 2oz Turkish or Greek-style yoghurt 1…
Squash, pecan, spinach and blue cheese torte
By Jane Baxter From Saturday Kitchen Ingredients For the shortcrust pastry 175g/6oz plain flour 1 tsp caster sugar 125g/4½oz…
Chargrilled beef fillet with cabbage and truffle mash
A fine cut of beef marinated in herbs and served with creamy mash, cabbage and a rich beef sauce. By Fernando Stovell From Saturday Kitchen…