Korean seafood stir fry with kimchi rice
By Matt Tebbutt From Saturday Kitchen Ingredients For the Korean seafood stir fry 2 tbsp Korean chilli paste (gochujang paste) 6 garlic cloves, sliced…
saturday kitchen recipe
Gnocchi with wild garlic brown butter and Jerusalem artichokes
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted artichokes 4 Jerusalem artichokes, scrubbed 1 tbsp picked fresh thyme 2 tbsp olive…
Sea bass with herb crust, pepper and balsamic dressing
By Bryn Williams From Saturday Kitchen Ingredients For the herb crust 150g/5½oz fresh breadcrumbs 1 lemon, zest only 2 tbsp fresh parsley, finely chopped…
Spiced potato burger and coriander matchstick fries
By Poppy O’Toole From Saturday Kitchen Ingredients For the butty 1 Maris Piper potato, peeled and cut into 1cm/½in thick rounds 1…
Spinach, aubergine, lentil and harissa pastilla
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 1 onion, sliced 3 garlic cloves, finely chopped 1 aubergine, peeled and diced 1…
Mussel, mullet, shrimp and saffron risotto
By Matt Tebbutt From Saturday Kitchen Ingredients 1kg/2lb 4oz fresh mussels 1 shallot, chopped 1 bay leaf 125ml/4fl oz French vermouth 2 tbsp olive oil…
Jamaican curried prawns
By Matt Tebbutt From Saturday Kitchen Ingredients For the green seasoning 2 celery sticks, roughly chopped 1 habañero chilli, chopped 6 garlic cloves, sliced 1…
Celeriac and chard enchiladas
By Thomasina Miers From Saturday Kitchen Ingredients For the enchiladas 4 tbsp olive oil 25g/oz unsalted butter 600g/1lb 5oz celeriac, peeled and cut into…
Wallenbergare (Swedish veal burgers)
By Niklas Ekstedt From Saturday Kitchen Ingredients For the Wallenbergare 500g/1lb 2oz minced veal 500g/1lb 2oz cabbage, finely chopped 15g/½oz salt pinch finely ground white pepper…
Chicken livers, red wine braised bacon, glazed chicory and Lyonnaise salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the red wine sauce and bacon 300g/10½oz smoked streaky bacon 500ml/18fl oz chicken stock…