Trompetti with chestnut and pancetta sauce
By Gennaro Contaldo From Saturday Kitchen Ingredients 360g/12½oz trompetti pasta 4 tbsp extra virgin olive oil 1 leek, finely chopped 80g/2¾oz pancetta, finely chopped 300g/10½oz cooked chestnuts,…
Fried chicken with bread and butter pickles
By Carl Clarke From Saturday Kitchen Ingredients Method To make the bread and butter pickles, place the cucumber, onions and salt in…
Roast aubergines with jewelled rice and tahini dressing
By Sarit Packer and Itamar Srulovich From Saturday Kitchen Ingredients For the roast vegetables 3 aubergines, halved lengthways 4 tbsp vegetable oil 600g/1lb 5oz butternut…
Hake with mung kitchari and sake clams
By Nicole Pisani From Saturday Kitchen Ingredients For the mung kitchari 100g/3½oz green mung beans, washed and soaked overnight 1 tsp ground turmeric…
Mushrooms and chestnuts with za’atar
By Yotam Ottolenghi From Saturday Kitchen Ingredients 650g/1lb 7oz Portobello mushrooms, cut into 3cm/1¼in wedges 200g/7oz small shallots, peeled and left whole 150g/5½oz ready-cooked…
Carrot salad with yoghurt and cinnamon
By Yotam Ottolenghi From Saturday Kitchen Ingredients 1kg/2lb 4oz long, thin baby carrots, unpeeled but scrubbed and stalk trimmed to about 3cm/1¼in 3…
Brussels sprouts with burnt butter and black garlic
Thought you hated Brussels sprouts? This recipe from Ottolenghi SIMPLE will change all that and with its flavours of black…
Cavolo nero and ricotta tortelli with walnut sauce
Equipment and preparation: You will need a pasta machine and a serrated pastry wheel. By Angela Hartnett From Saturday Kitchen Ingredients For…
Christmas sausage rolls
Tom’s festive twist on a beloved classic but these sausage rolls are not just any ordinary pastry; they are filled…
Pork loin with eel and burnt apple sauce
By Ian Orr From Saturday Kitchen Ingredients For the burnt apple sauce 5 Granny Smith apples, peeled, quartered and cored 1 tbsp honey 2…