Chard golubtsi with pork and beef
By Olia Hercules From Saturday Kitchen Ingredients 8 medium rainbow chard, stalks removed 2 onions, 1 finely chopped, 1 thinly sliced 100g/3½oz cooked,…
saturday kitchen
Barbecue glazed langoustine
By Matt Tebbutt From Saturday Kitchen Ingredients For the barbecue sauce 1 banana shallot, finely chopped 2 garlic cloves, finely chopped 2…
Lamb shoulder pie
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb shoulder pie filling 1 x shoulder of lamb on the bone (about…
Pot-roasted pheasant with walnut sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the pheasant 1 pheasant, cleaned and trussed (ask your butcher to do this)…
Saturday Kitchen Recipes 30 Jan 2021
Osso buco risotto Milanese ● Chard golubtsi pork and beef ● Pot-roasted pheasant ● Lamb shoulder pie ● Barbecue…
Saturday Kitchen Recipes 23 Jan 2021
Giant couscous ● Roasted heritage baby beets ● Stuffed aubergines ● Vegan shepherd’s pie ● ‘Sticky toffee’ polenta
Vegan shepherd’s pie
By Matt Tebbutt From Saturday Kitchen Ingredients 1kg/2lb 4oz Maris piper potatoes, peeled and diced 2 tbsp olive oil 1 red onion, finely…
Stuffed aubergines with peanut sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the stuffed aubergines 2 small aubergines dash olive oil 1 banana shallot, finely chopped 1 garlic clove,…
Roasted heritage baby beets with crispy tofu
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted heritage baby beets 8 baby heritage beetroot 2 thyme sprigs 1 bay leaf 1…
Cauliflower rice (Vegetarian ‘kheema’)
By Cyrus Todiwala From Saturday Kitchen Ingredients 500g/1lb 2oz cauliflower 1 level tsp cumin seeds, crushed 1 heaped tsp coriander seeds, crushed 2 tbsp vegetable oil…