Lau chingri (prawns with bottle gourd)
By Vivek SIngh From Saturday Kitchen Ingredients 1 doodhi (bottle gourd), about 500g/1lb 2 oz–600g/1lb 5oz, peeled, pith and seeds discarded, flesh…
recipe
Jackfruit curry with lemon rice
By Vivek Singh From Saturday Kitchen Ingredients For the jackfruit curry 500g/1lb 2oz raw jackfruit (available in Asian supermarkets) or use 2 x…
Homemade Mint Sauce Recipe – How to Make Fresh Mint Sauce for Lamb or Indian Dishes
This classic British mint sauce is quick, tangy, and bursting with freshness. Made with fresh mint, vinegar, and sugar, it’s…
Beef and Irish stout
By James Martin From Housecall Ingredients 900g/2lb braising steak or shin, cut into chunks 55g/2oz seasoned flour oil, for frying…
Easy Irish soda bread ready in 60 minutes
This Irish Soda Bread is easy to make and ready in less than an hour. Very little kneading and no…
Saturday Kitchen Recipes 26 Oct 2019
Steamed sea bass in a red curry sauce ● Paneer butter masala ● Duck ragu with bigoli pasta ●…
Paneer butter masala and puris
By ViVek Singh From Saturday Kitchen Ingredients For the paneer butter masala 4 tbsp ghee or vegetable oil ½ tsp cumin seeds 4 green cardamom pods…
Venison and prune koftas with missi rotis
By Vivek Singh From Saturday Kitchen Ingredients 250g/9oz chickpea (gram) flour 250g/9oz plain flour 1 tsp salt 1 tsp chopped root ginger 2 green chillies, finely chopped…
Slow roast leg of lamb with peppercorn and nutmeg and pilau rice
By Vivek SIngh From Saturday Kitchen Ingredients For the marinade 4 tbsp ginger and garlic paste 1 tbsp Kashmiri red chilli powder 2 tsp salt 200ml/7oz…
Haddock kempu
By Vivek Singh From Saturday Kitchen Ingredients 4 x 150–200g/5½–7oz haddock fillet, skin-on and pin-boned For the batter 300g/10½oz cornflour 2 tsp chilli powder 1 tbsp…