Jamaican beef patties with ginger, tomato and orange salad
By Shivi Ramoutar From Saturday Kitchen Ingredients For the pastry 300g/10½oz plain flour, plus extra for dusting 1½ tbsp Madras curry powder 1½ tbsp…
saturday kitchen
Blood orange pork belly with pickled vegetables
By Andi Oliver From Saturday Kitchen Ingredients For the pork belly 6 blood oranges, juice only 300ml/10fl oz balsamic vinegar 2 onions, finely chopped 100g/3½oz…
Venison with potato and parsnip gratin
The rich flavour of venison combines perfectly with the smooth and creamy vegetable gratin. By Andi Oliver From Saturday Kitchen Ingredients For…
Fritto misto with chilli-lime gremolata
For this recipe you will need a deep-fat fryer. By Andi Oliver From Saturday Kitchen Ingredients For the fritto misto vegetable oil,…
Braised lamb neck with pea and lettuce ragoût
This slow-cooked lamb neck dish is cooked until tender and complemented by a smoky pea and lettuce ragoût. By Tom Kitchin…
Chicken Milanese with beans and salsa verde
Chicken breasts are deep fried in breadcrumbs and served with beans and salsa verde in this Italian-inspired dish. By Ben Tish…
Trout with mussel and chorizo salsa
By Jose Pizarro From Saturday Kitchen Ingredients 400g/14oz mussels, scrubbed and debearded 100ml/3½fl oz dry white wine 4 thyme sprigs 2 tbsp olive oil 200g/7oz cooking chorizo, chopped…
Hay-smoked lamb, garlic boxty and whiskey sauce
By Ian Orr From Saturday Kitchen Ingredients For the hay-smoked lamb 500g/1lb 2oz lamb rump joint 100ml/3½fl oz buttermilk 2 garlic cloves, lightly crushed 1 rosemary sprig, roughly chopped…
Thai pork and lemongrass stir fry
By Andi Oliver From Saturday Kitchen Ingredients For the curry paste 7 Thai shallots, peeled and sliced 8 garlic cloves, peeled 2–3 galangal pieces, peeled and sliced…
Pollock with almond purée and sea purslane
By Florence Knight From Saturday Kitchen Ingredients For the almond purée 225g/8oz flaked almonds 850ml/1½ pints almond milk 25g/1oz unsalted butter 1 banana shallot, peeled and…