Saturday Kitchen Recipes 11 Jan 2020
Saffron chicken korma ● Twice-baked squash soufflés ● Confit lamb ribs with shallots ● Cod with a prawn crust…
Borlotti bean and chestnut soup
By Matt Tebbutt From Saturday Kitchen Ingredients For the soup 2 tbsp olive oil 1 onion, finely chopped 4 celery sticks, finely chopped 1 carrot,…
Cod with a prawn crust and buttery mash
By Matt Tebbutt From Saturday Kitchen Ingredients For the cod 2 slices white bread, crust removed 100g/3½oz prawns, minced ½ lemon, juice only…
Confit lamb ribs with shallots
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb ribs 1 rack lamb ribs 1 bay leaf bunch rosemary 1 head garlic 1 litre/1¾…
Twice-baked squash soufflés with fontina and spinach sauce
By Theo Randall From Saturday Kitchen Ingredients For the soufflés 400g/14oz butternut squash, peeled, seeds removed olive oil, for drizzling 45g/1¾oz unsalted butter,…
Saffron chicken korma with wholemeal paratha
By Asma Khan From Saturday Kitchen Ingredients For the saffron chicken korma 500g/1lb 2oz Turkish or Greek-style yoghurt 1 tbsp garlic paste 2 tbsp ginger paste…
