Gennaro Contaldo whips up boozy baked chicken. Sabrina Ghayour does a mushroom doner kebab. Niklas Ekstedt roasts comforting celeriac. Rosie Birkett explores candle-forced rhubarb and Mark Greenaway bakes a quirky brown sugar cheesecake. Matt Tebbutt prepares fish and chips and curry sauce for Robson Green’s heaven..
Boozy baked chicken with peppers
Baked chicken with prosciutto and peppers, served over creamy Parmesan polenta, is a delightful Mediterranean-inspired dish. This tasty…
Crisp haddock, chips, mushy peas and curry sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the mushy peas 250g/9oz dried marrowfat peas 1 tbsp bicarbonate of soda 1…
Mushroom doner
By Sabrina Ghayour From Saturday Kitchen Ingredients For the chilli sauce 400g tin chopped tomatoes 2 tbsp rose harissa 2 tsp caster…
Whole roasted celeriac with hazelnuts, sourdough croutons and greens
Roasting celeriac whole gives a crunchy skin and a soft buttery centre. By Niklas Ekstedt From Saturday Kitchen Ingredients 1 celeriac,…
Baked brown-sugar cheesecake, pear sorbet and tomato caramel
Treat your guests to this restaurant-style dessert from Scottish chef Mark Greenaway. You will need to start preparing it about 36 hours in…