Spiced lamb shanks with swede and potato mash
By Jordan Bourke From Saturday Kitchen Ingredients For the sauce 4 tbsp Gochujang (Korean chilli paste) 5 cloves garlic, peeled 3 tbsp soy sauce 4cm/1.5in…
saturday kitchen
Razor clams with Old Winchester and pepper dulse
By Brad McDonald From Saturday Kitchen Ingredients 650g/1lb 7oz dried white beans (such as coco or cannellini), soaked overnight ½ carrot, peeled, halved lengthways ½ leek,…
Spiced carrot & lentil soup
By Jane Hornby From BBC Good Food magazine, Waitrose, Waitrose Food, Jamie and The Guardian Ingredients 2 tsp cumin seeds…
Tuna tostadas
By Matt Tebbutt From Saturday Kitchen Ingredients For the tuna filling 1 orange, juice only 1 lime, juice only 1 red chilli, chopped 8 cherry tomatoes,…
Chickpea pasta (Ciceri e tria)
Imagine twirling strands of perfectly al dente pasta, each bite bursting with the earthy goodness of chickpeas and a delicate…
Butter poached salmon with lobster sauce, chickpeas and coriander
By Matt Tebbutt From Saturday Kitchen Ingredients For the salmon 250g/9oz unsalted butter, cubed 300g/10½oz piece best quality farmed salmon, skin on, pin boned…
Crisp pork belly with oyster stew, thyme and fennel
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork belly 3 garlic cloves, crushed 2 tbsp fennel seeds, crushed 1 lemon, zest only ½ pork belly,…
Dark chocolate, sea salted caramel, chocolate truffle and cookie dough
By Paul A Young From Saturday Kitchen Ingredients For the crumpled chocolate bowl 500g/1lb 2oz dark chocolate (60% cocoa solids or more), broken into…
Cobb salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the dressing 50g/1¾oz Roquefort 50ml/2fl oz buttermilk, plus extra if needed 1 tbsp mayonnaise 1 tsp cumin seeds, toasted…
Coconut poussin with green vegetables
By Matt Tebbutt From Saturday Kitchen Ingredients For the poussin 400ml tin coconut milk 2 lemongrass stalks, finely chopped 5 garlic cloves, finely sliced 2 tsp ground turmeric…