Poached rhubarb and custard
By Anna Haugh From Saturday Kitchen Ingredients For the poached rhubarb 500g/1lb 2oz forced rhubarb, cut into batons 300ml/10fl oz raspberry wine 100g/3½oz caster sugar…
Mackerel in pizzaiola sauce
By Gennaro Contaldo From Saturday Kitchen Ingredients For the mackerel in pizzailoa 2 tbsp extra virgin olive oil 2 garlic cloves, finely chopped ¼…
Beef Yorkshire pudding wrap
Succulent beef shin, crispy rosemary potatoes, and buttery cabbage in Yorkshire pudding wrap . This hearty dish combines the best…
Kefir raspberry rose cooler
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients 200g/7oz raspberries (fresh or frozen) 3–4 ice cubes 1–2 tsp rosewater 1 tbsp maple syrup or honey ½…
Vitamin hit juice
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients 1 tbsp chia seeds 1 tsp baobab powder 1 grapefruit 1 large orange To serve crushed…
Turmeric, lemongrass and honey tea
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients 1 finger-sized piece fresh turmeric 2 peppercorns 1 lemongrass stalk, bruised 1 green tea bag honey, to taste Method…
Ginger, apple and fennel shots
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients 1 chunky thumb-sized piece root ginger, peeled ½ small fennel bulb, sliced 300ml/10fl oz cloudy apple juice…
Pumpkin tortellini with lamb broth, kidneys and sage
By Matt Tebbutt From Saturday Kitchen Ingredients For the filling 250g/9oz peeled and diced pumpkin 25–50g/1–1¾ oz unsalted butter 4 sage leaves For the…
Prawn fritters with chilli dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn fritters 100g/3½oz plain flour 200g/7oz cornflour 1 tsp salt 25g/1oz chopped fresh coriander 3 garlic cloves,…
Crisp haddock, chips, mushy peas and curry sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the mushy peas 250g/9oz dried marrowfat peas 1 tbsp bicarbonate of soda 1 stick celery,…