Lau chingri (prawns with bottle gourd)
By Vivek SIngh From Saturday Kitchen Ingredients 1 doodhi (bottle gourd), about 500g/1lb 2 oz–600g/1lb 5oz, peeled, pith and seeds discarded, flesh…
Saturday Kitchen Recipes 07 Nov 2020
Curry pumpkin (paratha roti) ● Spiced pumpkin fondants ● Beef fillet poached in cawl broth ● Fried corned beef…
Chinese-style tripe stew
By Matt Tebbutt From Saturday Kitchen Ingredients For the Chinese-style tripe stew 600g/1lb 5oz beef tripe, cut into cubes oil, for…
Beef fillet poached in cawl broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the cawl 1kg/2lb 4oz beef shin, on the bone 3 carrots, roughly chopped 3 leeks, roughly…
Spiced pumpkin fondants with black pepper cardamom custard
By Shivi Ramoutar From Saturday Kitchen Ingredients For the fondants 90g/3¼ oz unsalted butter, at room temperature, plus 50g/1¾ oz melted for…
Curry pumpkin with cashew and coconut and ‘buss up shut’ (paratha roti)
By Shivi Ramoutar From Saturday Kitchen Ingredients For the amchar masala mix 2 tsp cumin seeds 1 tsp fenugreek seeds 1 tsp fennel seeds 1 tsp…
Saturday Kitchen Recipes 31 Oct 2020
Pollock and potted shrimp butter ● Beetroot tarte tatin ● Cassata semifreddo ● Scallops ● Pumpkin fritters ● Marzipan loaf…
Marzipan loaf cake
By Nigella Lawson From Saturday Kitchen Ingredients For the marzipan loaf cake 150g/5½oz marzipan (white or yellow) or almond paste, at room temperature,…
Beetroot tarte tatin
By Bryn Williams From Saturday Kitchen Ingredients rock salt 3 large beetroots 70g/2½oz unsalted butter, softened 70g/2½oz caster sugar plain flour, for dusting 200g/7oz puff…
Pollock and potted shrimp butter
By Bryn Williams From Saturday Kitchen Ingredients For the flavoured butter 375g/13oz unsalted butter, softened freshly grated nutmeg, to taste 1 lemon, zest and…