Mutton pies with rosemary and mushroom gravy
By Anna Haugh From Saturday Kitchen Ingredients For the pastry 400g/14oz plain flour 150g/ 5½oz unsalted butter pinch salt For the mutton stew 2…
Spiced lamb leg with tahini garlic sauce and flatbreads
By Sabrina Ghayour From Saturday Kitchen Ingredients For the flatbreads 300g/10½oz Greek-style yoghurt 300g/10½oz self-raising flour, plus extra if needed sea salt For…
Gravadlax with potato salad
By Niklas Ekstedt From Saturday Kitchen Ingredients For the gravadlax 45g/1¾oz sea salt 1½ tsp crushed black pepper 30g/1oz caster sugar 2 tbsp chopped…
Saturday Kitchen Recipes 16 Apr 2022
Gravadlax with potato salad ● Spiced lamb leg ● Primavera spring green soup ● Sea bass cooked in burnt butter…
Primavera spring green soup
By Anna Haugh From Saturday Kitchen Ingredients For the bread rolls 2 x 300g/10½oz yeast-based round bread rolls 2 tbsp olive oil pinch sea…
Saturday Kitchen Recipes 09 Apr 2022
Lamb belly with English asparagus ● Cornish mussels ● Thai-style steamed red snapper ● Cod en papillote ● Chicken schnitzel…
Cornish mussels with bacon, cider and wild garlic
By Emily Scott From Saturday Kitchen Ingredients 1kg/2lb 4oz mussels, preferably Cornish, scrubbed and debearded 3 tbsp olive oil 6 rashers smoked bacon, cut…
Lamb belly with English asparagus and wild garlic
By Tom Booton From Saturday Kitchen Ingredients For the lamb 1 lamb breast (belly), boneless, about 750g/1lb 10oz 1kg/2lb 4oz lamb mince 2 garlic cloves, finely…
Chicken schnitzel with fried eggs and parsley salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the chicken schnitzel 2 chicken breasts, boneless and skin removed 2 tbsp plain flour…
Cod en papillote with squid, tomato and fennel
By Matt Tebbutt From Saturday Kitchen Ingredients For the socca bread 200g/7oz chickpea or gram flour 80ml/2¾fl oz olive oil, plus 2…