Deep-fried squid with spiced coconut spinach and chickpeas
By Matt Tebbutt From Saturday Kitchen Ingredients For the chickpea purée 1 x 400g/14oz tin chickpeas, drained, handful reserved for garnish…
Sautéed lambs’ kidneys with wet polenta and baby turnips
By Matt Tebbutt From Saturday Kitchen Ingredients For the sautéed lambs’ kidneys 25g/1oz butter 1 garlic clove, smashed 4 lambs’ kidneys 3 sage leaves 1 tsp balsamic…
Coconut milk soufflé with hot buttered rum and spice-roasted pineapple
By Shivi Ramoutar From Saturday Kitchen Ingredients For the spice-roasted pineapple 100g/3½oz demerara sugar 1 tsp ground cinnamon 1 tsp ground nutmeg pinch cracked black…
Cheesecake Easter mess egg
By Paul A Young From Saturday Kitchen Ingredients 1 small Easter egg small handful colourful sprinkles 25g/1oz icing sugar 100g/3½oz cream cheese 1 tsp vanilla…
Saturday Kitchen Recipes 27 Mar 2021
Pan-fried hake ● Savoury hot cross bun strata ● Butterflied leg of lamb ● Egg and coriander curry ● Wild…
Oxtail with pancetta and grapes
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 250g/9oz piece pancetta with rind, diced 2 small brown onions, thinly sliced 2…
Egg and coriander curry with roasted aubergine purée
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted aubergine purée 1 head garlic 2 aubergines olive oil, to taste ½ lemon,…
Butterflied leg of lamb with smoked onions, caraway roasted potatoes and barbecue gravy
By Matt Tebbutt From Saturday Kitchen Ingredients For the butterflied leg of lamb 3 garlic cloves, minced 1 tbsp coarse black pepper 3…
Savoury hot cross bun strata
By Matt Tebbutt From Saturday Kitchen Ingredients 1 head garlic, cut in half ½ tsp whole black peppercorns 1 bay leaf 2 sprigs thyme…
Pan-fried hake with stewed artichokes and clams
By Omar Allibhoy From Saturday Kitchen Ingredients For the sauce 300ml/10fl oz fish stock pinch saffron 4 artichokes ½ lemon, juice only 2 tbsp extra…