Chicken and kimchi bao sliders
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp vegetable oil 3 spring onions, finely chopped 2 garlic cloves, minced 1 tbsp ginger, peeled and minced 500g/1lb…
Crab, ginger and rocket sushi rolls
By Matt Tebbutt From Saturday Kitchen Ingredients For the crab, ginger and rocket sushi rolls 3 free-range egg whites, beaten 90ml/3fl oz iced…
Deep-fried goats’ cheese with roasted apples and lentils
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted apples 2 Braeburn apples, cored and cut into quarters 1 red onion, cut into…
Turbot with spiced cauliflower and lime yoghurt
By Mark Moriarty From Saturday Kitchen Ingredients For the bone gravy 50g/1¾oz turbot bones 75ml/2½fl oz white wine 75ml/2½fl oz vermouth 300ml/10fl oz chicken stock…
Ossetian beet tops and cheese pies
By Olia Hercules From Saturday Kitchen Ingredients For the dough 7g fast-action dried yeast 1 tbsp honey 150ml/5fl oz warm milk 2 tsp crushed sea salt…
Saturday Kitchen Recipes 05 Jan 2019
Muscovado pavlova ● Channa dal with crispy puris ● Pan-fried game wild mushroom risotto ● Rack of venison ● Apple…
Haddock kempu
By Vivek Singh From Saturday Kitchen Ingredients 4 x 150–200g/5½–7oz haddock fillet, skin-on and pin-boned For the batter 300g/10½oz cornflour 2 tsp chilli powder 1 tbsp…
Stuffed squid
By Jane Baxter From Saturday Kitchen Ingredients For the stuffed squid 2 tbsp olive oil 2 shallots, peeled and finely chopped 30 whole…
Salsify tagliatelle with cheese and wine sauce
By Gregory Marchand From Saturday Kitchen Ingredients For the salsify tagliatelle 350g/12oz salsify 1 lemon, juice only ice cubes For the cheese and…
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…