Fusilli with spicy chicken liver sauce
This everyday pasta dish is given an exciting twist with a tasty chicken liver sauce. By Nadine Redzepi From Saturday Kitchen…
Rice pudding with caramelised pears and gingerbread crisps
By Matt Tebbutt From Saturday Kitchen Ingredients For the rice pudding 1.5 litres/2½ pints milk 200ml/7fl oz double cream 1 vanilla pod, seeds removed and…
Spring panzanella
By Samin Nosrat From Saturday Kitchen Ingredients For the croûtons 450g/1lb day-old country or sourdough bread, crusts removed, torn into 2.5cm/1in pieces 5…
Prawn and courgette linguine with broad bean salad
By Gennaro Contaldo From Saturday Kitchen Ingredients For the prawn linguine 400g/14oz fresh or dried linguine 600g/1lb 5oz courgettes, roughly grated 5 tbsp extra…
Caponata with stuffed lamb chops
By Joe Hurd From Saturday KitchenIngredients For the caponata sunflower oil, for deep frying 1 shallot, finely chopped ½ celery stick, diced, plus 2 chopped celery leaves…
Jalebi with pistachio ice cream
Jalebi is a popular Indian dessert that is fried and served in a sweet syrup. You will need a squeezy…
Raw deer, beer and woodland gear
For this recipe you will need a smoking gun and dehydrator. By Tommy Banks From Saturday Kitchen Ingredients For the shallot ash…
Jamaican beef patties with ginger, tomato and orange salad
By Shivi Ramoutar From Saturday Kitchen Ingredients For the pastry 300g/10½oz plain flour, plus extra for dusting 1½ tbsp Madras curry powder 1½ tbsp…
Blood orange pork belly with pickled vegetables
By Andi Oliver From Saturday Kitchen Ingredients For the pork belly 6 blood oranges, juice only 300ml/10fl oz balsamic vinegar 2 onions, finely chopped 100g/3½oz…
Venison with potato and parsnip gratin
The rich flavour of venison combines perfectly with the smooth and creamy vegetable gratin. By Andi Oliver From Saturday Kitchen Ingredients For…