Deep-fried crab claws with crab ravioli
This Asian-inspired crab ravioli dish uses nduja, a spicy salami paste that really packs a punch. (Get crabs that are…
Superfood salad with a piri-piri dressing
A nutty quinoa salad topped with pork and drizzled with a spicy piri-piri dressing. By Matt Tebbutt From Saturday Kitchen…
Chargrilled beef fillet with cabbage and truffle mash
A fine cut of beef marinated in herbs and served with creamy mash, cabbage and a rich beef sauce. By…
Lamb koftas with spicy tahini dip
Lamb koftas served in crunchy lettuce leaves and drizzled with tangy tahini dip create a recipe for success. By Tonia…
Mussels stuffed with smoked duck
These simple duck and mussel mouthfuls make an ideal starter or canapé. By Michel Roux Jr. From Saturday Kitchen Ingredients…
Spiced roast chicken with carrots and bread sauce
A spiced butter and cream cheese rub makes this roast chicken irresistible. By Atul Kochhar From Saturday Kitchen Ingredients For…
Kroppkakor (Swedish dumplings)
These potato dumplings with mushroom filling are a meat-free twist on traditional Swedish dumplings. By Emma Bengtsson From Saturday Kitchen…
General Tso’s chicken with garlic chive and mushroom noodles
Crisp, spicy chicken works perfectly with this earthy, salty noodle dish. By Ching-He Huang From Saturday Kitchen Ingredients For the…
Baked brown-sugar cheesecake, pear sorbet and tomato caramel
Treat your guests to this restaurant-style dessert from Scottish chef Mark Greenaway. You will need to start preparing it about…
Thai fish cakes with a crunchy cucumber and carrot salad
Hot, salty, sweet and sour are balanced perfectly in this classic dish. Equipment and preparation: You will need a food…