Goan seafood curry
By Matt Tebbutt From Saturday Kitchen Ingredients For the paste 4 dried Kashmiri chillies ½ tsp cloves 1 tsp fennel seeds 2 tbsp coriander…
saturday kitchen
Baked berry clafoutis
By Matt Tebbutt From Saturday Kitchen Ingredients For the fruits 300g/10½oz frozen berries 2 tbsp caster sugar 1 vanilla pod, split 30g/1oz flaked almonds…
Confit tandoori chickpeas
By Yotam Ottolenghi From Saturday Kitchen Ingredients 2 tsp cumin seeds 2 tsp coriander seeds 2 x 400g tins chickpeas, drained 10 garlic cloves, peeled 30g/1oz fresh ginger,…
Roasted and pickled celeriac with sweet chilli dressing
By Yotam Ottolenghi From Saturday Kitchen Ingredients For the pickled celeriac 3 limes 1 medium celeriac, trimmed, peeled and cut into thin 6cm/2½in…
Saturday Kitchen Recipes 20 Feb 2021
Roasted and pickled celeriac ● Confit tandoori chickpeas ● Baked berry clafoutis ● Goan seafood curry ● Whole baked cheese…
Roasted sea bass with wild mushrooms
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised mushrooms 2 dried ancho or chipotle chillies 2 Portobello mushrooms dash olive oil…
Crab wontons with aromatic crab broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the aromatic crab broth 600ml/20fl oz chicken stock 300g/10½oz crab shells, broken up 3 tbsp soy…
Coconut and ricotta pancakes
By Matt Tebbutt From Saturday Kitchen Ingredients 300g/10½oz ricotta 4 free-range eggs, separated 175ml/6fl oz coconut milk 100g/3½oz plain flour 25g/1oz fine polenta 1 tsp baking…
Auvergne brunch
By Matt Tebbutt From Saturday Kitchen Ingredients 105g/3½oz unsalted butter 2 tbsp olive oil 1 onion, thinly sliced 1 small potato, diced 4 spring cabbage leaves,…
Black bean tofu ‘mein
By Ching-He Huang From Saturday Kitchen Ingredients For the golden tofu 400g/14oz firm tofu, drained, patted dry and cut into 2cm/1in cubes…