Coconut cauliflower with spiced lentils
By Glynn Purnell From Saturday Kitchen Ingredients For the coconut cauliflower 400g tin coconut milk 2 dried kaffir lime leaves 1 garlic clove, crushed 1 lime,…
saturday kitchen
Vegan “Waldorf salad”
By Glynn Purnell From Saturday Kitchen Ingredients For the pickled raisins 300ml/10fl oz white wine vinegar 300g/10½oz caster sugar 1 tbsp coriander seeds 1…
Vegan chocolate torte
By Paul A Young From Saturday Kitchen Ingredients For the brownie layer 150g/5½oz crunchy peanut butter (ideally sugar-free) 50g/1¾oz golden syrup 150g/5½oz caster sugar 1…
Courgette stalk “pasta” with hazelnut and herb pesto and Alpine cheese
By Tommy Banks From Saturday Kitchen Ingredients 100g/3½oz toasted hazelnuts 100g/3½oz mixed herbs (such as bronze fennel, lemon balm, anise hyssop, nasturtium leaves,…
Saturday Kitchen Recipes 29 Jun 2019
'Nduja stuffed chicken ● Thai pork burgers ● Hot smoked salmon with miso ● Chocolate and cherry trifle ● Baked…
Chocolate and cherry trifle
By Matt Tebbutt From Saturday Kitchen Ingredients For the cherries 150ml/5fl oz dark rum or kirsch 2 x 425g tins pitted black cherries,…
Hot smoked salmon with miso and peanuts
By Matt Tebbutt From Saturday Kitchen Ingredients 300g/10½oz unsliced hot smoked salmon 1 tbsp olive oil 25g/1oz unsalted butter 1 lemon, juice only For the…
Thai pork burgers
By Matt Tebbutt From Saturday Kitchen Ingredients For the crispy garnish 1 banana shallot, thinly sliced 2 long red chillies, thinly sliced 3 garlic cloves,…
Baked brie in sweet dough
By Richard Bertinet From Saturday Kitchen Ingredients For the herb butter 50g/1¾oz unsalted butter 50g/1¾oz finely chopped parsley 1 garlic clove, crushed salt For the…
‘Nduja stuffed chicken with romesco sauce and flatbreads
By Shauna Froydenlund From Saturday Kitchen Ingredients For the ‘nduja paste 1 tbsp rapeseed oil 50g/1¾oz ‘nduja 1 shallot, finely chopped 2 garlic cloves, finely chopped…