Turbot with spiced cauliflower and lime yoghurt
By Mark Moriarty From Saturday Kitchen Ingredients For the bone gravy 50g/1¾oz turbot bones 75ml/2½fl oz white wine 75ml/2½fl oz vermouth 300ml/10fl …
Archive by category saturday kitchen recipe
Ossetian beet tops and cheese pies
By Olia Hercules From Saturday Kitchen Ingredients For the dough 7g fast-action dried yeast 1 tbsp honey 150ml/5fl oz warm milk 2 tsp crushed sea salt …
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 …
Stuffed squid
By Jane Baxter From Saturday Kitchen Ingredients For the stuffed squid 2 tbsp olive oil 2 shallots, peeled and finely chopped 30 whole baby squid, cleaned …
Salsify tagliatelle with cheese and wine sauce
By Gregory Marchand From Saturday Kitchen Ingredients For the salsify tagliatelle 350g/12oz salsify 1 lemon, juice only ice cubes For the cheese and wine …
Crispy chicken with braised aubergine
This Asian-inspired twice-fried chicken is served with spicy braised aubergines on the side. By Ken Hom From Saturday Kitchen Ingredients For the crispy …
Ray with fermented fries and hazelnut tartare sauce
A tender meaty fish Ray tastes delicious pan-fried with butter. Wings can weigh anything between 200g and 1kg. Similar to Dover Sole, Ray reaches its peak …
Roast lamb breast with heirloom tomatoes and kale
By Pip Lacey From Saturday Kitchen Ingredients 1 boneless lamb breast joint (approximately 800g/1lb 12oz), flat not rolled 2 garlic cloves, sliced 1 bunch …
Seared scallop succotash
Succotash is a popular dish in the US and is often served at Thanksgiving celebrations. By Jack Stein From Saturday Kitchen Ingredients Method To make the …
Baked aloo gobi with flatbreads
By Anna Jones From Saturday Kitchen Ingredients For the aloo gobi 1 large cauliflower, left whole 4 tbsp coconut oil 2.5cm/1in piece fresh root ginger, …