Italian Easter tart
By Matt Tebbutt From Saturday Kitchen Ingredients For the filling 2 tbsp olive oil, plus extra for greasing 1 onion, thinly sliced…
Easter lamb scrumpets with salsa verde
By Richard Bainbridge From Saturday Kitchen Ingredients For the lamb scrumpets 400-600g/14oz-1lb 5oz piece lamb breast, bones removed (or alternatively cook with…
Potato soufflé pancakes with fried chicken and curry sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinade ½ bunch fresh coriander, chopped 1 habanero chilli, thinly sliced 6 garlic cloves, thinly…
Cajun hash Benedict
By Shivi Ramoutar From Saturday Kitchen Ingredients For the Cajun hollandaise 4 free-range egg yolks 5 tbsp soured cream 4 tbsp butter ½ lemon, juice…
Saturday Kitchen Recipes 01 Apr 2023
SATURDAY KITCHEN RECIPES
Confit cabbage with chestnuts, crispy cabbage leaves and green sauce
By Jack Croft and Will Murray From Saturday Kitchen Ingredients For the chestnuts 25ml/1fl oz sherry vinegar 100ml/3½fl oz rapeseed oil 1 banana…
Shawarma pan chicken with lentil and pickled vegetable salad
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…
Cavatelli with ricotta sauce and pangritata
By Matt Tebbutt From Saturday Kitchen Ingredients For the cavatelli ½ tsp salt, plus extra for cooking 300g/10½oz semolina flour For the ricotta…
Normandy apple tart
By Matt Tebbutt From Saturday Kitchen Ingredients 6 Braeburn apples, peeled, cored and sliced 1 uncooked sweet shortcrust pastry case, about 25cm/10in wide…
Sausage and sauerkraut soup with caraway dumplings
By Matt Tebbutt From Saturday Kitchen Ingredients For the dumplings 150g/5½oz self-raising flour 70g/2½oz suet, shredded 1–2 tbsp caraway seeds, toasted 1–2 tbsp Dijon…