Mushroom panzerotti
By Matt Tebbutt From Saturday Kitchen Ingredients For the panzerotti 1 tbsp olive oil 3 portobello mushrooms, finely chopped 2 onions, finely chopped…
saturday kitchen
Griddled vegetables with bonito seasoning
By Matt Tebbutt From Saturday Kitchen Ingredients Method To make the seasoning, preheat the oven to 220C/200C Fan/Gas 7, place…
Tepsi kebab with spinach yoghurt
By Sabrina Ghayour From Saturday Kitchen Ingredients For the tepsi kebap 500g/1lb 2oz lamb mince, about 20 per cent fat 1 onion, minced…
Seared tuna steaks with anchovy and rosemary sauce
By Theo Randall From Saturday Kitchen Ingredients For the vegetables 300g/10½oz new potatoes, scrubbed 150g/5½oz bobby or green beans, topped and tailed 150g/5½oz…
Fermented gooseberries with poached prawns
By Matt Tebbutt From Saturday Kitchen Ingredients For the fermented gooseberries 250g/9oz gooseberries 1 tsp salt 1 tsp sugar 1 tsp lemon juice 1…
Chicken bao
By Matt Tebbutt From Saturday Kitchen Ingredients 2 skinless, boneless, chicken thighs, minced or very finely chopped 2 garlic cloves, crushed or grated 2…
Gooseberry crumble tart
By Matt Tebbutt From Saturday Kitchen Ingredients 1 x 12cm/5in shop-bought pasty tart case or homemade, blind-baked tart case 600g/21oz…
Brine for chicken
By Matt Tebbutt From Saturday Kitchen Ingredients 250g/9oz soft light brown sugar 150g/5½oz sea salt 1 tbsp fennel seeds 1 tbsp coriander seeds 1…
Potato and parsley soup with black pudding and cheddar toasties
By Jason Atherton From Saturday Kitchen Ingredients For the soup 700g/1lb 9oz Désirée potatoes, peeled and thinly sliced 50g/1¾oz unsalted butter 750ml/1¼ pints…
Marrakesh-inspired lamb with bulgur wheat salad
By Andi Oliver From Saturday Kitchen Ingredients For the lamb shoulder 2kg/4lb 8oz lamb shoulder pinch saffron 2 sticks cinnamon 2 tsp turmeric 1 tsp paprika…