Chorizo and asparagus with turmeric flatbreads

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Anna Haugh
From Saturday Kitchen


For the flatbreads

  • 250g/9oz plain flour, plus extra for dusting
  • ½ tsp ground turmeric
  • 2½ tsp baking powder
  • pinch salt
  • 1½ tsp caster sugar
  • 50g/1¾oz plain yoghurt
  • oil, for brushing
  • 35g/1¼oz crème fraîche, to serve

For the chorizo and asparagus

  • 2 free-range eggs, at room temperature
  • 1 bunch asparagus, trimmed
  • 1 cooking chorizo (picante) sausage, sliced
  • 50g/1¾oz kale, chopped
  • salt
  • 2 tbsp chopped fresh parsley, to garnish


  1. To make the flatbreads, place the flour, turmeric, baking powder, salt and sugar in a large bowl and mix to combine. Add the yoghurt to the bowl. Mix together until it starts to form into a ball. If the mixture is too dry, add 1 tablespoon of water to bring the dough together. Knead for 5–10 minutes on a lightly floured surface until smooth and elastic. Divide into 4 pieces and roll each piece into a circle about 10cm in diameter with a rolling pin. Brush each flatbread with the oil.

  2. Cook the flatbreads on each side in a hot dry frying pan. It should take about 2 minutes on each side. Keep warm.

  3. To make the chorizo and asparagus, cook the eggs for 6 minutes in a saucepan of boiling water then remove to cool. Blanch the asparagus in a saucepan of boiling, salted water for 2–3 minutes. Peel the eggs and cut in half.

  4. Gently fry the chorizo in a frying pan until the oil is released and it starts to crisp up. Add the kale to the pan and cook for another 2 minutes, until wilted.

  5. Brush each flatbread with the crème fraîche and place on warmed plates. Top with the asparagus, chorizo, kale and eggs. Garnish with parsley and serve.

Doughnuts with vanilla cream and strawberry and lime purée

Preparation time

Cooking time
10 to 30 mins

Serves 6


By Anna Haugh
From Saturday Kitchen


For the doughnuts

  • 125g/4½oz plain flour, plus extra for dusting
  • 1 tsp baking powder
  • 20g/¾oz caster sugar, plus 100g/3½oz for rolling
  • large pinch salt
  • 1 free-range egg, beaten
  • 1 vanilla pod, split and seeds scraped
  • 1 tbsp vegetable oil, plus extra for deep frying

For the filling

  • 200ml/7fl oz double cream (or use 200ml/7fl oz plain yoghurt)
  • 110g/4oz caster sugar, divided
  • 1 vanilla pod, split and seeds scraped (or use 1 tsp vanilla extract)
  • 400g tin strawberries, drained (or use any tinned fruit, such as peaches)
  • 2 limes, zest and juice
  • few sprigs mint


  1. To make the doughnuts, place the flour, baking powder, sugar and salt in the bowl of a stand mixer with a dough hook attachment and mix for 1 minute. Add the remaining ingredients and 1 tablespoon of water and work until a dough is formed. Divide into 8 balls and place on a baking tray lined with baking paper until ready to cook.

  2. To make the filling, whip the cream with 60g/2oz sugar and the vanilla seeds, reserving the vanilla pod.

  3. Place the strawberries, remaining sugar, vanilla pod and lime juice in a saucepan and bring to the boil. Cook for a few minutes until the strawberries break down and then purée in a blender if the strawberry pieces are still too big. Cool rapidly by placing in a bowl and immersing the bowl in another bowl of ice. Stir in half of the lime zest.

  4. Preheat a deep fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Gently lower the doughnuts into the fryer and cook for 6–8 minutes, until golden-brown. Transfer to kitchen paper to cool and then roll in the sugar. Cut open and fill with the vanilla cream and strawberry purée. Garnish with the remaining lime zest and the mint and serve.

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