Spicy chickpea and potato pakoras with lime and mint dip
By Glynn Purnell From Saturday Kitchen Ingredients For the pakoras 2–3 medium potatoes, peeled and cut into 1cm/½in cubes 1 tbsp turmeric 150g/5½oz gram…
Saturday Kitchen Recipes 09 Oct 2021
Lemon and ricotta mezzalune ● Chestnut soup with roasted partridge ● Mushroom risotto ● Malaysian fish curry ● Duck fat…
Malaysian fish curry
By Matt Tebbutt From Saturday Kitchen Ingredients For the curry paste 4 Thai shallots, peeled and chopped 4 garlic cloves 2cm/¾in fresh root ginger,…
Mushroom risotto with crisp shiitake mushrooms
By Matt Tebbutt From Saturday Kitchen Ingredients For the mushroom risotto 2 tbsp olive oil 1 onion, diced 2 garlic cloves, minced 1 tsp…
Chestnut soup with roasted partridge
By Matt Tebbutt From Saturday Kitchen Ingredients For the chestnut soup 2 tbsp olive oil 1 onion, diced 3 garlic cloves, chopped 3 celery sticks, diced…
Duck fat waffle
By Anna Haugh From Saturday Kitchen Ingredients For the celeriac purée 2 tbsp olive oil 1 shallot, sliced 1 garlic clove, crushed 1 bulb black garlic…
Roast pork belly with cider and chorizo broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork 2 sprigs thyme, leaves picked and chopped 1 bay leaf, chopped 1…
Lamb leg steaks with chermoula and aubergine tagine
By Matt Tebbutt From Saturday Kitchen Ingredients For the tagine 2 tbsp olive oil 1 onion, diced 3 garlic cloves, sliced 2cm/¾in ginger, peeled and…
Gnocchi with Venetian-style liver and onions
By Matt Tebbutt From Saturday Kitchen Ingredients For the liver and onions 2 tbsp olive oil 50g/1¾oz unsalted butter 2 onions, thinly sliced…
Bourride of mussels and monkfish with saffron and fennel
By Ollie Dabbous From Saturday Kitchen Ingredients For the mussels 250ml/9fl oz white wine 1kg/2lb 4oz mussels, debearded and washed, broken mussels discarded For the…