Sabrina Ghayour cooks a Turkish-style filo börek for astronaut Tim Peake, filled with chorizo, goat’s cheese and cumin, while Cyrus Todiwala serves a spiced beef curry with foolproof rice. Hasan Semay reveals his ultimate Christmas turkey, stuffing the breast with pistachio and apricot sausage meat and serving it with fragrant spiced bread sauce.
Jane Baxter transforms Brussels sprouts, Jerusalem artichokes and cauliflower with three vibrant recipes, and Paul A Young fuses mince pies, brownies and fudge into one indulgent treat.
Calf’s liver with mash, bacon and buttered spinach
By Matt Tebbutt From Saturday Kitchen Ingredients For the mash 100ml/3½fl oz full-fat milk 100ml/3½fl oz double cream 100g/3½oz…
Mince pie brownies
Mince pie brownies combine the festive flavours of traditional mince pies with the rich, fudgy texture of brownies, creating a delightful…
Cauliflower cheese with maple syrup and Dijon mustard
By Jane Baxter From Saturday Kitchen Ingredients 1 head cauliflower, cut into florets 1 tbsp olive oil 2 tsp maple syrup…
Stuffed turkey breast with bread sauce
Stuffed turkey with a difference – served with a festive-spiced bread sauce By Hasan Semay From Saturday Kitchen Ingredients For the…
Chorizo and goats’ cheese borek with butternut borani
By Sabrina Ghayour From Saturday Kitchen Ingredients For the butternut borani 1.2kg/2lb 12oz butternut squash, halved lengthways, seeds…
Jerusalem artichokes and leeks with Romana dressing
By Jane Baxter From Saturday Kitchen Ingredients For the Jerusalem artichokes and leeks 400g/14oz Jerusalem artichokes, peeled and cut…
Deep-fried sprouts and kalettes
By Jane Baxter From Saturday Kitchen Ingredients 1 tbsp cornflour 150g/5½oz kalettes, trimmed and outer leaves peeled 250g/9oz Brussels…
Beef curry Marie Kiteria
I can still remember the smell of my mother Marie grinding spices. This curry is easy to make – it just requires some time. By Cyrus…