Slow-roast honey duck with watermelon salad
By Bryn Williams From Saturday Kitchen Ingredients For the honey duck 1 x 2.5kg/5lb 8oz oven-ready whole duck 1 tsp black peppercorns, cracked…
Slow-roast shoulder of lamb
By Bryn Williams From Saturday Kitchen Ingredients For the lamb 1 small shoulder of lamb (about 1.5kg–2kg/3lb 5oz–4lb 8oz) 50ml/2fl oz vegetable oil 100g/3½oz…
Nordic ceviche, spruce dressing and lingonberries
By Niklas Ekstedt From Saturday Kitchen Ingredients For the spruce dressing 1 free-range egg yolk 1 tsp French mustard 1 tbsp edible spruce oil…
Seared beef tenderloin with flatbread
By Niklas Ekstedt From Saturday Kitchen Ingredients For the flatbread 375ml/13fl oz full-fat milk 75g/2¾oz unsalted butter, cut into cubes 35g/1¼oz runny honey…
Saturday Kitchen Recipes 18 Sep 2021
Seared beef tenderloin ● Nordic ceviche ● Spiced chicken skewers ● Grilled cheese roasted cobnuts ● Slow-roast lamb ● Slow-roast…
Prawn laksa
By Mandy Yin From Saturday Kitchen Ingredients For the spice paste 75ml/2½fl oz vegetable oil 150g/5½oz onion, roughly chopped 4cm/1½in fresh root ginger, peeled…
Roast lamb rumps with Rajasthani corn sauce
By Vivek SIngh From Saturday Kitchen Ingredients For the marinade 4 cloves 1cm/½in piece cinnamon stick 1 tsp cumin seeds, lightly toasted 1 tbsp black stone…
Saturday Kitchen Recipes 11 Sep 2021
Roast lamb Rajasthani corn sauce ● Matt's tapas ● Tuna and pepper tart ● Sautéed calf's kidney ● Prawn laksa
Tuna and pepper tart
By Matt Tebbutt From Saturday Kitchen Ingredients For the tuna and pepper tart 2 tbsp olive oil 2 onions, finely sliced 2 garlic cloves,…
Matt’s tapas – sautéed squid, sobrasada toast and prawns cooked in salt
By Matt Tebbutt From Saturday Kitchen Ingredients For the sautéed squid with salmorejo 5 tbsp olive oil, plus extra to serve…