Roasted kidneys and braised fennel
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted kidneys 2 lamb’s kidneys, cut in half and tough core snipped…
Spiced lamb chops and aubergines with labneh and tomato sauce
By Sabrina Ghayour From Saturday Kitchen Ingredients For the spiced tomato sauce 1 x 400g/14oz tin chopped tomatoes 2 tbsp rose harissa 2…
Harissa and orange marinade
By Sabrina Ghayour From Saturday Kitchen Ingredients 1 orange, zest and juice of ½ 1 heaped tbsp rose harissa 2 heaped tbsp…
Pineapple rum glazed hot wings, rainbow slaw and chilli salt watermelon
By Shivi Ramoutar From Saturday Kitchen Ingredients For the Caribbean chilli salt ½ tsp fennel seeds, toasted 2 tsp ground cumin 2 tsp garlic granules…
Caribbean marinade
By Shivi Ramoutar From Saturday Kitchen Ingredients 6 tbsp tamarind paste 1 tbsp brown sugar 2 garlic cloves, grated 1 tsp hot pepper sauce, ideally…
Saturday Kitchen Recipes 26 Jun 2021
Caribbean marinade ● Harissa and orange marinade ● Pineapple rum glazed hot wings ● Sirloin steak with cavolo nero dressing…
Miso-braised mushrooms on toast with glazed scallops
By Matt Tebbutt From Saturday Kitchen Ingredients For the miso-braised mushrooms 1 tbsp miso paste 2 garlic cloves, 1 minced and 1 left whole…
Summer lamb stew with chilli and lemon gremolata
By Matt Tebbutt From Saturday Kitchen Ingredients For the summer lamb stew 2 tbsp olive oil 2 lamb neck fillets, approx. 500g/1lb 2oz…
Californian fish stew
By Matt Tebbutt From Saturday Kitchen Ingredients 1kg/2lb 4oz clams, scrubbed and debearded, broken clams discarded 1 small/medium cooked crab 200ml/7fl oz white wine 2…
Lapsang-smoked pork ribs and steamed boy choy
By Tom Parker Bowles From Saturday Kitchen Ingredients For the pork ribs 2 tbsp sunflower oil, for frying 1.6kg–2kg/3lb 8oz–4lb 8oz racks…