Saturday Kitchen Recipes 30 Jan 2021
Osso buco risotto Milanese ● Chard golubtsi pork and beef ● Pot-roasted pheasant ● Lamb shoulder pie ● Barbecue…
Saturday Kitchen Recipes 23 Jan 2021
Giant couscous ● Roasted heritage baby beets ● Stuffed aubergines ● Vegan shepherd’s pie ● ‘Sticky toffee’ polenta
Vegan shepherd’s pie
By Matt Tebbutt From Saturday Kitchen Ingredients 1kg/2lb 4oz Maris piper potatoes, peeled and diced 2 tbsp olive oil 1 red onion, finely…
Stuffed aubergines with peanut sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the stuffed aubergines 2 small aubergines dash olive oil 1 banana shallot, finely chopped 1 garlic clove,…
Roasted heritage baby beets with crispy tofu
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted heritage baby beets 8 baby heritage beetroot 2 thyme sprigs 1 bay leaf 1…
Cauliflower rice (Vegetarian ‘kheema’)
By Cyrus Todiwala From Saturday Kitchen Ingredients 500g/1lb 2oz cauliflower 1 level tsp cumin seeds, crushed 1 heaped tsp coriander seeds, crushed 2 tbsp vegetable oil…
Giant couscous with spinach
By Cyrus Todiwala From Saturday Kitchen Ingredients 200g/7oz giant couscous 2 tbsp oil 1 tsp cumin seeds 1–3 dried red chillies, snipped and seeds discarded 3–4…
‘Sticky toffee’ polenta and almond cakes
By Shauna Froydeblund From Saturday Kitchen Ingredients For the cakes 120g/4½oz dried dates, roughly chopped 150g/5½oz boiling water 100g/3½oz ground almonds 50g/1¾oz fine…
Saturday Kitchen Recipes 16 Jan 2021
Monkfish satay ● Pork chops ● Marinated sirloin steak ● Rack of lamb ● Tropical salt fish fritters
Rack of lamb with purple sprouting broccoli, chilli and anchovy
The ricotta needs to be strained for 24 hours before using it in this recipe. Place a piece of muslin…