Saturday Kitchen Recipes 22 Aug 2020
Marrakesh lamb ● Gooseberry crumble tart ● Chicken bao ● Fermented gooseberries ● Brine for chicken ● Potato and parsley…
saturday kitchen
Saturday Kitchen Recipes 15 Aug 2020
Cod with confit lemon and zhoug ● Ching's homemade kimchi ● Crab scones with fennel slaw ● Beef rendang ●…
Orange and cardamom cake with orange frozen yoghurt
By Matt Tebbutt From Saturday Kitchen Ingredients For the orange cake 3 oranges 6 free-range eggs 300g/10½oz self-raising flour 2 tsp baking powder 100g/3½oz desiccated…
Barbecue sauce
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp molasses 30g/1oz soft dark brown sugar 40ml/1½fl oz hoisin sauce 20ml/¾fl oz oyster sauce 3…
Beef rendang
By Matt Tebbutt From Saturday Kitchen Ingredients For the curry paste 5 shallots, chopped knob fresh root ginger or galangal, peeled and chopped…
Crab scones with fennel slaw
By Matt Tebbutt From Saturday Kitchen Ingredients For the crab scones 360g/12½oz plain flour 20g/¾oz baking powder 100g/3½oz cold salted butter, cut…
Cod with confit lemon and zhoug
By Glynn Purnell From Saturday Kitchen Ingredients For the confit lemon 50g/1¾oz caster sugar handful basil leaves with stalks 1 lemon, very thinly sliced For…
Ching’s homemade kimchi
By Ching-He Huang From Saturday Kitchen Kimchi tastes best when fermented for longer than two weeks. Leave at room temperature…
Soya mince, kimchi and water chestnut fried rice
By Ching-He Huang From Saturday Kitchen Ingredients 1 tbsp rapeseed oil 2.5cm/1in piece fresh root ginger, peeled and grated 200g/7oz vegan soya mince…
Saturday Kitchen Recipes 18 Jul 2020
Ricotta and fennel spinach ravioli ● Roast ginger chicken ● Baked aubergine & poached chicken ● Tartare sauce ● Arctic…