Crispy chicken with braised aubergine
This Asian-inspired twice-fried chicken is served with spicy braised aubergines on the side. By Ken Hom From Saturday Kitchen Ingredients For the…
Ray with fermented fries and hazelnut tartare sauce
A tender meaty fish Ray tastes delicious pan-fried with butter. Wings can weigh anything between 200g and 1kg. Similar to Dover Sole,…
Roast lamb breast with heirloom tomatoes and kale
By Pip Lacey From Saturday Kitchen Ingredients 1 boneless lamb breast joint (approximately 800g/1lb 12oz), flat not rolled 2 garlic cloves, sliced 1 bunch…
Seared scallop succotash
Succotash is a popular dish in the US and is often served at Thanksgiving celebrations. By Jack Stein From Saturday Kitchen Ingredients…
Baked aloo gobi with flatbreads
By Anna Jones From Saturday Kitchen Ingredients For the aloo gobi 1 large cauliflower, left whole 4 tbsp coconut oil 2.5cm/1in piece fresh root ginger,…
Lamb and wild mushroom pierogi with damson chilli jam
By Andi Oliver From Saturday Kitchen Ingredients For the lamb belly filling glug rapeseed oil 1 onion, finely chopped 1 carrot, peeled and finely chopped…
Chicken, rice, slaw and plantain
By Andi Oliver From Saturday Kitchen Ingredients For the chicken ½ onion ½ tsp ground coriander 1 tsp ground cumin 4 thyme sprigs, leaves picked 4 garlic cloves, finely…
Marmalade pudding and Bourbon custard
By Andi Oliver From Saturday Kitchen Ingredients For the marmalade upside-down pudding 1 orange, skin on 100g/3½oz thick-cut orange marmalade 100g/3½oz unsalted butter, softened 100g/3½oz caster…
Tandoori quail with cucumber and coconut raita
By Tristan Welch From Saturday Kitchen Ingredients For the tandoori quail 1 tbsp coriander seeds 1 tbsp cumin seeds 1 x 4cm/1in cinnamon stick 1 large…
Octopus cassoulet
By Adam Byatt From Saturday Kitchen Ingredients For the saffron aioli 1 free-range egg yolk pinch saffron 1 tsp Dijon mustard 2 garlic cloves 1 unwaxed lemon, juice…