Hot smoked salmon
By Matt Tebbutt From Saturday Kitchen Ingredients For the hot smoked salmon 400g/14oz salmon fillet 150g/5½oz rice 150g/5½oz Demerara sugar 50g/1¾oz loose leaf black tea, such as…
Spanish meatballs in an almond and sherry sauce
By Ben Tish From Saturday Kitchen Ingredients For the meatballs 550g/1lb 4oz good-quality beef mince 125g/4½oz spicy chorizo 2 garlic cloves, finely chopped 15g/½oz dried breadcrumbs…
Roman lardo soup
By Matt Tebbutt From Saturday Kitchen Ingredients For the beans 200g/7oz cured, salted and cubed lardo 2 garlic cloves, finely chopped 200g/7oz dried cannellini beans,…
Grilled squid with mushrooms and chicken fat
By Pamela Brunton From Saturday Kitchen Ingredients For the mushroom broth 1kg/2lb 4oz chestnut mushrooms, very thinly sliced on a mandolin 3…
Chocolate hot cross bun pudding
By Donal Skehan From Saturday Kitchen Ingredients 6 hot cross buns, halved butter, for spreading 600ml/21fl oz milk 400ml/14fl oz double cream 1 cinnamon stick 4 free-range eggs…
Sticky hoisin duck burgers with sweet potato fries
By Donal Skehan From Saturday Kitchen Ingredients For the duck burgers 1 prepared aromatic duck 6 spring onions, thinly sliced 1 cucumber, thinly sliced 1 carrot,…
Rhubarb and orange rice pudding with gingerbread biscuits
For this recipe you will need biscuits cutters (any shape will do). By Donal Skehan From Saturday Kitchen Ingredients For the rice…
Kefir and herb barbecued chicken with Korean carrots
By Olia Hercules From Saturday Kitchen Ingredients For the kefir and herb barbecued chicken 1 tbsp sunflower oil 60g/2¼oz fresh coriander, roughly chopped 60g/2¼oz…
Souped up instant ramen
By Tim Anderson From Saturday Kitchen Ingredients 1 free-range egg 2 tbsp soy sauce (optional) 1 tbsp mirin (optional) small handful fresh greens, such as spinach or…
Hanetsuki gyoza
By Tim Anderson From Saturday Kitchen Ingredients For the gyozas 250g/9oz pork mince 4 garlic cloves, finely grated 15g/½oz nira (also known as garlic chives), finely…