Today’s recipes on this week’s Saturday Kitchen Best Bites come from:
- Matt Tebbutt: Teriyaki salmon
- Gemma Ogston: Super-boost rainbow curry
- Philip Khoury: Chocolate mousse
- Yotam Ottolenghi: Chilli fish
- Shivi Ramoutar: Green chicken
Chocolate mousse with pistachio praline
This silky chocolate mousse is dairy-free, egg-free and entirely vegan but still indulgent and rich. Whipped to a light texture, layered…
Teriyaki salmon with mushroom broth
A flavorful Asian broth filled with umami, spice, and aromatic goodness alongside teriyaki-grilled salmon. By Matt Tebbutt From Saturday…
Super-boost rainbow curry with sweet ginger chutney
This plant-based curry bursts with bold spicy flavors, beautifully balanced by a sweet and fiery apple chutney. By Gemma Ogston…
Green chicken, coconut rice and peas
By Shivi Ramoutar From Saturday Kitchen Ingredients For the green seasoning 1 garlic clove, roughly chopped 1 spring onion, bulb…
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. By Yotam Ottolenghi…