Giant couscous with spinach
By Cyrus Todiwala From Saturday Kitchen Ingredients 200g/7oz giant couscous 2 tbsp oil 1 tsp cumin seeds 1–3 dried red chillies, snipped and seeds discarded 3–4…
saturday kitchen
‘Sticky toffee’ polenta and almond cakes
By Shauna Froydeblund From Saturday Kitchen Ingredients For the cakes 120g/4½oz dried dates, roughly chopped 150g/5½oz boiling water 100g/3½oz ground almonds 50g/1¾oz fine…
Saturday Kitchen Recipes 16 Jan 2021
Monkfish satay ● Pork chops ● Marinated sirloin steak ● Rack of lamb ● Tropical salt fish fritters
Rack of lamb with purple sprouting broccoli, chilli and anchovy
The ricotta needs to be strained for 24 hours before using it in this recipe. Place a piece of muslin…
Marinated sirloin steak with Vietnamese-style dressing
By Matt Tebbutt From Saturday Kitchen Ingredients 300g/10½oz sirloin steak with plenty of fat For the marinade 2 tsp pickled chillies, chopped 3 garlic cloves,…
Pork chops with spinach-stuffed cauliflower
By Matt Tebbutt From Saturday Kitchen Ingredients For the spinach-stuffed cauliflower 1 cauliflower, with leaves 25g/1oz butter, plus extra for roasting 1 shallot,…
Tropical salt fish fritters, ‘zing ting’ aioli and a winter citrus salad
By Shivi Ramoutar From Saturday Kitchen Ingredients For the cheat’s salt fish 250g/9oz white fish (cod works really well) coarse sea salt For the…
Monkfish satay, roast carrots, peanuts and lime
By Tom Brown From Saturday Kitchen Ingredients For the monkfish satay 2 limes, 1 juice only, 1 sliced in half, to serve…
Chicken fricassee with pesto and sun-blushed tomatoes
By Anna Haugh From Saturday Kitchen Ingredients For the pesto 50g/1¾oz toasted pine nuts 1 bunch basil 40g/1½oz Parmesan, grated 1 garlic clove, chopped 1 lemon, zest…
Clementine and gin-cured salmon
By Adam Byatt From Saturday Kitchen Ingredients For the pickle liquor 200ml/7fl oz Chardonnay white wine vinegar 200g/7oz caster sugar 1 red chilli 1…