Black cavatelli with clams, prawns and courgettes
By Jane Baxter From Saturday Kitchen For the pasta 300g/10½oz semolina, plus extra for dusting 1 tbsp squid ink 140ml/4½fl oz lukewarm water salt …
Archive by category saturday kitchen recipe
Monkfish kebabs with chermoula
By Josh Katz From Saturday Kitchen For the kebabs 800g/1lb 12oz monkfish tail, skinned, filleted and cut into 5cm/2in pieces 3 garlic cloves …
Pan-fried cod with roast potatoes, spinach and crispy eggs
By Andi Oliver From Saturday Kitchen Ingredients For the roast potatoes and spinach 500g/1lb 2oz Jersey Royal potatoes, scrubbed and halved 4 …
Confit duck tostadas
By Andi Oliver From Saturday Kitchen Ingredients For the curtido 4 tbsp white vinegar 2 tsp sugar, or to taste 2 red chillies, finely chopped ¼ white …
Fried anchovies with masala okra and cockle popcorn
By Andi Oliver From Saturday Kitchen Ingredients For the marinade 8 shallots, finely chopped 3–4 garlic cloves, finely chopped 5cm/2in piece …
Goat curry with Bajan spices
By Ryan and Liam Simpson-Trotman From Saturday Kitchen Ingredients For the Bajan spice mix 8 dried scotch bonnets 8 tbsp dried thyme 4 tbsp sweet …
Marinated lamb chops with a coriander and mint vinaigrette
By Wolfgang Puck From Saturday Kitchen Ingredients For the marinated lamb chops 225ml/8fl oz mushroom soy sauce 225ml/8fl oz mirin 600g/1lb 5oz lamb chops …
Multi-coloured ravioli with tomato sauce
By Danilo Cortellini From Saturday Kitchen Ingredients Method For the yellow pasta, place the flour in a large mixing bowl and create a well in the centre. …
Seabass with roast vegetables
By Olia Hercules From Saturday Kitchen Ingredients Method To make the vegetables, light the barbecue about 30 minutes before you want to eat, so that the …
Pork and potato hash with oyster mushrooms
By Ching-He Huang From Saturday Kitchen Ingredients For the rice 350g/12oz jasmine rice 400ml/14fl oz chicken stock For the oyster mushrooms …