Spiced lentils and aubergine toast
By Matt Tebbutt From Saturday Kitchen Ingredients For the aubergine toast 2 aubergines, halved and scored in a criss-cross pattern dash olive…
saturday kitchen
Vegan mushroom risotto
By Anna Haugh From Saturday Kitchen Ingredients For the pickled beetroot 1 small beetroot, very thinly sliced 100ml/3½fl oz white wine vinegar 50g/1¾oz caster…
Flatbread with hummus, purple-sprouting broccoli, basil and pomegranate dressing
By Frederick Forster From Saturday Kitchen Ingredients For the flatbread 500g/1lb 2oz strong plain flour, plus extra for dusting 10g/⅓oz table salt 10g/⅓oz…
Saturday Kitchen Recipes 17 Oct 2020
Crispy noodle omelette ● Homemade pasta ● Ricotta and spinach gnudi ● Lemon sponge cake ● Bean soup ●…
Salmon with sparkling wine and chive butter sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the cured cucumber 1 cucumber, thinly sliced 1 tbsp salt 1 tbsp sugar 1 lemon, juice…
Bean soup with tomato salsa, roasted corn and fried tortilla chips
By Matt Tebbutt From Saturday Kitchen Ingredients For the bean soup 1 tsp cumin seeds 1 tsp coriander seeds dash oil 1 red onion, diced…
Lemon sponge cake with confit vanilla lemons
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit vanilla lemons 2 lemons, thinly sliced 100g/3½oz caster sugar 1 vanilla pod For…
Ricotta and spinach gnudi
By Theo Randall From Saturday Kitchen Ingredients 400g/14oz ricotta 2 free-range eggs, beaten 50g/1¾oz ’00’ flour 350g/12oz cooked spinach (equivalent to 1kg/2lb 4oz uncooked spinach), excess water…
Crispy noodle omlette
By Donna Hay From Saturday Kitchen Ingredients 75g/2½oz dried rice noodles 1 garlic clove, crushed 1 tbsp finely grated ginger 1 tbsp grapeseed or vegetable oil…
Homemade pasta with tomato sauce
By Theo Randall From Saturday Kitchen Ingredients Method To make the pasta, place all the ingredients into a bowl or a…