Nathan Outlaw serves up deep-fried monkfish. Dr Rupy Aujla has a healthy and delicious chicken curry. Daisy Terry delivers a focaccia masterclass. Sam and Shuana deliver an iconic shrimps and grits dish from America’s Deep South. Paul A Young give us a huge hit of nostalgia with his take on a classic Viennetta. Matt Tebbutt serves Jo Brand her food heaven or hell,
Rosemary focaccia
By Daisy Terry From Saturday Kitchen Ingredients For the poolish 250ml/9fl oz warm water 250g/9oz 00 flour 2g dried yeast For the…
Monkfish scampi and watercress soup
By Nathan Outlaw From Saturday Kitchen Ingredients For the soup olive oil, for cooking 50g/1¾oz unsalted butter 1 small onion, sliced…
Bacon, Cheese and Potato Topped Pie
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 25g/1oz unsalted butter 8 rashers smoked streaky bacon, chopped…
Almond chicken curry
By Dr Rupy Aujla From Saturday Kitchen Ingredients It’s a long list of spices (the dish is actually quite forgiving if you don’t…
Ice cream terrine
By Paul A Young From Saturday Kitchen Ingredients For the chocolate layers 350g/12oz dark chocolate, finely chopped For the ice cream…
Shrimp and grits
By Sam & Shauna From Saturday Kitchen Ingredients For the shrimp stock 1 tbsp olive oil 250g/9oz raw prawn heads (see below) 2 tbsp…