Bobotie
By Matt Tebbutt From Saturday Kitchen Ingredients For the boboti 2 slices white bread, crusts removed milk, to cover 20g/¾oz unsalted butter…
Fried mutton chops with griddled baby leeks
By Matt Tebbutt From Saturday Kitchen Ingredients For the fried mutton chops 2 tbsp olive oil 4 French-trimmed mutton loin chops, taken from…
Sugar-cured prawns with fried sweet potatoes and hot and sour pineapple
By Matt Tebbutt From Saturday Kitchen Ingredients For the sugar-cured prawns 350g/12oz raw king prawns, peeled and cut down the back…
Cheese, courgette and honey pie
By Georgina Hayden From Saturday Kitchen Ingredients For the cheese, courgette and honey pie large knob of butter 200g/7oz feta, crumbled 175g/6oz kasseri…
Almond chicken curry
By Dr Rupy Aujla From Saturday Kitchen Ingredients It’s a long list of spices (the dish is actually quite forgiving if…
Whole baked cheese pithivier
By Matt Tebbutt From Saturday Kitchen Ingredients 1 head garlic drizzle olive oil 300g/10½oz ready-made puff pastry sheet 100g/3½oz baby spinach 1 whole Baron Bigod…
Goan seafood curry
By Matt Tebbutt From Saturday Kitchen Ingredients For the paste 4 dried Kashmiri chillies ½ tsp cloves 1 tsp fennel seeds 2 tbsp coriander…
Baked berry clafoutis
By Matt Tebbutt From Saturday Kitchen Ingredients For the fruits 300g/10½oz frozen berries 2 tbsp caster sugar 1 vanilla pod, split 30g/1oz flaked almonds…
Confit tandoori chickpeas
By Yotam Ottolenghi From Saturday Kitchen Ingredients 2 tsp cumin seeds 2 tsp coriander seeds 2 x 400g tins chickpeas, drained 10 garlic cloves, peeled 30g/1oz fresh ginger,…
Roasted and pickled celeriac with sweet chilli dressing
By Yotam Ottolenghi From Saturday Kitchen Ingredients For the pickled celeriac 3 limes 1 medium celeriac, trimmed, peeled and cut into thin 6cm/2½in…