Lamb and apricot Cape Malay curry
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb marinade 1 shoulder of lamb (approximately 1kg/2lb 4oz), diced 1 tsp ground coriander 1 tsp…
saturday kitchen
Saturday Kitchen Recipes 15 Jul 2017
Aubergine and feta tart ● Barbecued turbot ● Vegetable curry, tomato & garlic naan ● Salmon, avocado and rocket salad…
Paul Foster
Paul started life as a chef at Henley College Coventry when he was 16 years old. After college he got his…
Freddie Bird
Obsessed with food from an early age, Freddy Bird grew up in the countryside in the South West, where he…
Nadiya Hussain
Nadiya Hussain is a baker and author most well known for winning the sixth season of The Great British Bake…
Jun Tanaka
With over 20 years’ experience working in London’s top restaurants such as Le Gavroche, The Restaurant Marco Pierre White and The Square,…
Andi Oliver
Born (in 1964) and bred in London, Andi (Andrea) Oliver is a respected broadcaster and restaurateur and has been cooking…
Neil Rankin
Edinburgh born Neil Rankin is a physics graduate from Salford University, worked as a Sound Engineer and opened a chain…
Scallops and prawns with ham butter and peas and broad beans
Equipment: You will need a small plank of untreated hard wood such as cherry, apple or oak, soaked in water…
Cauliflower couscous with mushroom-crusted lamb
By Matt Tebbutt From Saturday Kitchen Ingredients For the mushroom-crusted lamb 1 lamb loin plain flour, for dusting 1 medium free-range egg, beaten 50g/1¾oz…