On Saturday Kitchen Best Bites This Week
Rukmini Iyer starts with a salmon traybake and indoor barbecued new potatoes. Stephen Terry pairs chicken and chorizo with crispy thighs, asparagus, and an unusual deep-fried avocado. Ken Hom makes mu shu pork with a quick vegan option, while Carmen O’Neal shares five steps to the perfect martini. Anna Haugh serves a rich chocolate biscuit cake.
Mu shu pork with hoisin sauce and pancakes
By Ken Hom From Saturday Kitchen Ingredients 450g/1lb boneless pork fillet, cut into thin strips about 7.5cm/3in long 1 free-range egg…
Steam-roasted salmon and broccoli with barbecued new potatoes
By Rukmini Iyer From Saturday Kitchen Ingredients For the steam-roasted salmon and broccoli 400g/14oz broccoli, cut into small florets…
Chocolate bar fridge cake
By Anna Haugh From Saturday Kitchen Ingredients For the cake 300g/10½oz dark chocolate, minimum 56% cocoa solids, chopped into small…
Crispy chicken thighs with avocado, chargrilled asparagus, chorizo and aioli
By Stephen Terry From Saturday Kitchen Ingredients For the crispy chicken thighs 60g/2¼oz sea salt 1 small dried red chilli 2 garlic…
Roast duck with sausage rolls, greens and spiced cherries
This recipe uses the whole of the duck – the crown is roasted and served in slices and the legs are used in the sausage rolls. By Matt…