Instant noodles
By From Saturday Kitchen Ingredients 1 medium free-range egg leftover meat and vegetables, such as roast chicken or pork, broccoli or shredded lettuce…
saturday kitchen
Mussels moilee with lemon vermicelli upma
By Ravinder Bhogal From Saturday Kitchen Ingredients For the mussels moilee 1kg/2lb 4oz fresh mussels, scrubbed and debearded 2 tbsp rapeseed oil 2…
Korean dumplings with chilli dipping sauce
By Judy Joo From Saturday Kitchen Ingredients For the filling 450g/1lb pork mince 225g/8oz beef mince 175g/6oz firm tofu, drained and finely crumbled 250g/9oz Chinese…
Late night naughty noodles
By Judy Joo From Saturday Kitchen Ingredients 750ml/1¼ pints chicken stock 2 tsp gochujang (Korean chilli paste) 1 tsp doenjang (Korean soya…
Ugandan rolex
By Matt Tebbutt From Saturday Kitchen Ingredients 4 free-range eggs, beaten ¼ white cabbage, finely shredded 2 tbsp vegetable oil 1 plum tomato, seeds…
Lamb skewers with aubergine chips
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb skewers 500g/1lb 2oz leg of lamb, boneless, trimmed and cubed 1…
Feta, salmon and fennel summer salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the fennel salad 150ml/5fl oz olive oil 1 tbsp fennel seeds 1 star anise 150ml/5fl…
Smoked mussels and cod with pickled vegetables and dill dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled vegetables 100ml/3½fl oz white vinegar 200g/7oz caster sugar 6g/⅛oz salt 4–5 black peppercorns 1 star…
Mustard fried chicken with crispy curry leaves and mustard mayonnaise
By Matt Tebbutt From Saturday Kitchen Ingredients For the mustard fried chicken 4 chicken thigh fillets, skin removed, each thigh cut into…
Cheese, tomato and aubergine pie
By Matt Tebbutt From Saturday Kitchen Ingredients 1 aubergine, thinly sliced lengthways 500g/1lb 2oz puff pastry plain flour, for dusting 150g/5½oz fontina,…