On Saturday Kitchen Best Bites This Week
- Hasan Semay prepares grilled squid dressed in fresh herbs
- Anna Jones makes smoky carrot burgers
- Julie Lin serves up scissor-cut noodles tossed with a soy ragu
- Shelina Permalloo creates a fragrant, pressure-cooked mutton curry
- Terri Mercieca makes ice cream cones and ice cream sandwiches.
- And Ed Balls tucks into either his food heaven, blackened beef, or his food hell, slow-cooked venison.
Scissor cut noodles with pork zha jiang
Hand-cut ribbons of chewy noodle catch every drop of this deeply savoury pork zha jiang sauce, layered with aromatic beans, ginger, and…
Watermelon salad with squid
By Hasan Semay From Saturday Kitchen Ingredients For the watermelon salad 1kg/2lb 4oz watermelon 30g/1oz fresh red chilli, sliced…
Mutton cari
By Shelina Permaloo From Saturday Kitchen Ingredients For the mutton cari 5 tbsp vegetable oil, or light rapeseed oil ½ onion, finely…
Smoky roast carrot burgers
By Anna Jones From Saturday Kitchen Ingredients For the burgers 600g/1lb 5oz carrots, peeled and cut into 1–2cm rounds 1 tsp smoked…
Magic chocolate dip ice cream cones
Transform simple no-churn vanilla ice cream into an extraordinary dessert with this enchanting magic chocolate shell – a glossy chocolate…
Ice cream sandwiches
This indulgent ice cream sandwich combines creamy no-churn vanilla ice cream with perfectly chewy chocolate chip cookies for the ultimate…
Blackened beef with pickled red cabbage and miso herb butter
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef rump cap 1 beef rump cap, around 1kg/2lb 4oz in weight 2 tbsp olive oil…
Braised venison with butter beans
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised venison 2 tbsp olive oil 1kg/2lb 4oz venison haunch, diced into…