Beef rendang
By Matt Tebbutt From Saturday Kitchen Ingredients For the curry paste 5 shallots, chopped knob fresh root ginger or galangal, peeled and chopped…
Crab scones with fennel slaw
By Matt Tebbutt From Saturday Kitchen Ingredients For the crab scones 360g/12½oz plain flour 20g/¾oz baking powder 100g/3½oz cold salted butter, cut…
Cod with confit lemon and zhoug
By Glynn Purnell From Saturday Kitchen Ingredients For the confit lemon 50g/1¾oz caster sugar handful basil leaves with stalks 1 lemon, very thinly sliced For…
Ching’s homemade kimchi
By Ching-He Huang From Saturday Kitchen Kimchi tastes best when fermented for longer than two weeks. Leave at room temperature…
Soya mince, kimchi and water chestnut fried rice
By Ching-He Huang From Saturday Kitchen Ingredients 1 tbsp rapeseed oil 2.5cm/1in piece fresh root ginger, peeled and grated 200g/7oz vegan soya mince…
Saturday Kitchen Recipes 18 Jul 2020
Ricotta and fennel spinach ravioli ● Roast ginger chicken ● Baked aubergine & poached chicken ● Tartare sauce ● Arctic…
Fish tacos with tamarind aioli, green mango chow and tamarind pepper sauce
By Shivi Ramoutar From Saturday Kitchen Ingredients For the green seasoning ½ garlic clove, crushed ½ spring onion, green parts only, finely chopped few…
Ricotta and fennel spinach ravioli
Equipment needed: Pasta machine By Theo Randall From Saturday Kitchen Ingredients For the pasta dough 350g/12oz 00 flour 25g/1oz fine semolina flour, plus extra…
Arctic roll
By Matt Tebbutt From Saturday Kitchen Ingredients For the filling, see tip for alternative 200g/7oz fresh raspberries ½ lemon, zest and juice…
Tartare sauce
By Matt Tebbutt From Saturday Kitchen Ingredients 2 free-range egg yolks 1 garlic clove, minced 1 tsp Dijon mustard 150–200ml/5–7fl oz vegetable or rapeseed…