Salmon with chickpeas, peas and watercress
By Anna Haugh From Saturday Kitchen Method Preheat the Oven: Preheat your oven to 200°C (180°C Fan/Gas 6). Prepare the…
Baked bean tin soda bread
By Anna Haugh From Saturday Kitchen Method Preheat the Oven: Preheat your oven to 220°C (200°C Fan/Gas 7). Prepare the Tins:…
Steak tagliata
By Matt Tebbutt From Saturday Kitchen Method Season the steak on both sides with salt and black pepper, then…
Sweet and sour fish with Sicilian orange salad
By Matt Tebbutt From Saturday Kitchen Method Prepare the Sea Bass: Heat 2 tablespoons of olive oil in a frying pan…
Liqourice panna cotta with vanilla-roasted rhubarb and strawberries
By Matt Tebbutt From Saturday Kitchen Method Prepare the Panna Cotta: In a saucepan, combine the double cream, caster sugar, and liquorice…
Mary Berry lemon drizzle cake
Mary Berry lemon drizzle cake has been a top favourite since the 1960’s. Its one of the easiest, no…
Saturday Kitchen Recipes 18 May 2024
SATURDAY KITCHEN RECIPES 18 May 2024 Jack is the middle son of Rick and Jill Stein. After a BSC…
Harissa and preserved lemon roasted chicken wings
By Sabrina Ghayour From Saturday Kitchen Ingredients Chicken wings: 1–1.5 kg (2 lb 4 oz–3 lb 5 oz) Preserved…
Persian flatbread (naan barbari) with pistachio and feta dip
By Sabrina Ghayour From Saturday Kitchen Ingredients For the Bread: Fast-action dried yeast (7g sachet) Warm water: 500 ml…
One-pan fish, clams and mussels with creamy peas
By Donal Skehan From Saturday Kitchen Method Preheat the oven to 140°C (120°C Fan/Gas Mark 1). Cook the fish: Heat…