Outlaw’s kedgeree
By Nathan Outlaw From Saturday Kitchen Ingredients For the vegetable stock 1 onion, finely chopped 3 carrots, peeled and finely chopped 3 sticks celery,…
saturday kitchen
Sausage rolls three ways
By Matt Tebbutt From Saturday Kitchen Ingredients For Matt’s favourite sausage rolls 400g/14oz pork mince 30g/1oz fresh breadcrumbs 1 banana shallot, finely chopped…
Barbecue pork chop with cashew and basil relish
By Matt Tebbutt From Saturday Kitchen Ingredients For the relish 50g/1¾oz cashew nuts 1 tsp finely grated fresh root ginger 2 garlic cloves, finely chopped…
Cookie dough cheesecake
By Matt Tebbutt From Saturday Kitchen Ingredients For the cookie dough 85g/3oz unsalted butter 75g/2½oz soft brown sugar 130g/4½oz toasted plain flour (see Recipe…
Japanese-style mushroom broth with yuzu grilled prawns
By Matt Tebbutt From Saturday Kitchen Ingredients For the mushroom broth 1 anchovy fillet 1 large piece dried kombu 30g/1oz bonito flakes…
Saturday Kitchen Recipes 25 Jun 2022
Outlaw’s kedgeree ● Confit salmon ● Japanese-style mushroom broth ● Cookie dough cheesecake ● Barbecue pork chop …
Saturday Kitchen Recipes 18 Jun 2022
Three cup chicken ● Wok-fried cauliflower ● Chipotle beef cheeks ● Salad niçoise ● Barbecue lamb skewers ● Smoked gumbo
Wok-fried cauliflower with honey soy hoisin
By Ching-He Huang From Saturday Kitchen Ingredients For the cauliflower 1 tbsp rapeseed oil 1 head cauliflower, washed and broken into florets For…
Three cup chicken
By Ching-He Huang From Saturday Kitchen Ingredients 250g/9oz boneless, skinless chicken thighs, sliced into 1-2.5cm/½-1in cubes pinch sea salt flakes pinch ground white pepper 1…
Chipotle beef cheeks
By Tom Parker Bowles From Saturday Kitchen Ingredients For the chipotle beef cheeks 4–8 chipotles chillies, to taste 3 tbsp olive oil 1kg/2lb 4oz beef cheeks,…