Marmalade pudding and Bourbon custard
By Andi Oliver From Saturday Kitchen Ingredients For the marmalade upside-down pudding 1 orange, skin on 100g/3½oz thick-cut orange marmalade 100g/3½oz unsalted butter, softened 100g/3½oz caster…
saturday kitchen
Tandoori quail with cucumber and coconut raita
By Tristan Welch From Saturday Kitchen Ingredients For the tandoori quail 1 tbsp coriander seeds 1 tbsp cumin seeds 1 x 4cm/1in cinnamon stick 1 large…
Octopus cassoulet
By Adam Byatt From Saturday Kitchen Ingredients For the saffron aioli 1 free-range egg yolk pinch saffron 1 tsp Dijon mustard 2 garlic cloves 1 unwaxed lemon, juice…
Chilli fish with tahini and mint rice
This spicy fish supper is served in a rich tomato sauce and accompanied with a tahini dressing and mint rice.…
Deep-fried shiitake mushrooms with ginger cavolo nero
By Ching-He Huang From Saturday Kitchen Ingredients For the sauce 1 star anise 150ml/5fl oz pomegranate juice ½ tsp sweet potato flour (available online)…
Curried crab and avocado tian
By Tom Kitchin From Saturday Kitchen Ingredients For the tian 1 tbsp olive oil 4 large red peppers, left whole 4 avocados, thinly sliced…
Super salad with beans, barley and beetroot
By Niklas Ekstedt From Saturday Kitchen Ingredients 2 yellow beetroots, cut into wedges 2 red beetroots, cut into wedges 4 Portobello mushrooms, halved 1 bunch…
Apple and pecan tart
By Matt Tebbutt From Saturday Kitchen Ingredients For the tart 5–6 Braeburn apples, peeled, cored and sliced 50g/1¾oz light brown sugar 1 lemon, juice only…
Rack of venison with spiced butter and chard
col type=”one-fourth”]Preparation time less than 30 mins[/col] By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp olive oil 1 3-bone French-trimmed rack of venison…
Pan-fried game with wild mushroom risotto
By Matt Tebbutt From Saturday Kitchen Ingredients For the game 20g/¾oz butter 1 tbsp olive oil 1 sprig thyme 1 garlic clove, finely chopped 1 pheasant breast, bones removed…