Arroz mar y montaña ‘al horno’ with sherry alioli
Arroz mar y montaña ‘al horno’ is a baked rice dish that combines tender chicken, seafood, and aromatic spices, served…
saturday kitchen recipe
Lamb koftas with muhammara and pomegranate-glazed aubergine
By Sabrina Ghayour From Saturday Kitchen Ingredients For the pomegranate-glazed aubergine 2 large aubergines, peeled and cut into 2.5cm/1in thick slices 3–4…
Seared tuna steak with linguine and puttanesca sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the puttanesca sauce 3 tbsp olive oil 1 onion, chopped 3 garlic cloves, minced 6 anchovy…
Canadian cheese soup with black pudding and apple
By Matt Tebbutt From Saturday Kitchen Ingredients For the soup 2 tbsp olive oil 30g/1oz unsalted butter 4 rashers streaky bacon, chopped 1 onion,…
Roast squash with spicy kale and dukkah halloumi
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast squash 400g/14oz crown prince squash (or similar squash), diced and skin on olive…
Chicken pie, mash and liquor
By Matt Tebbutt From Saturday Kitchen Ingredients For the pastry 350g/12oz plain flour, plus extra for dusting pinch salt 175g/6oz lard 4–6 tbsp…
Steamed Christmas pudding
Imagine cutting into a deep, dark, moist pudding. It’s fragrant with spice and rich with plump, boozy fruits. The texture…
Mussels in pineapple curry with coconut rice
By Mandy Yin From Saturday Kitchen Ingredients For the coconut rice 350g/12oz long-grain or jasmine rice 290ml/10fl oz coconut milk ¾ tsp salt…
Grilled chicken skewers with chilli and aubergine relish
By Matt Tebbutt From Saturday Kitchen Ingredients For the chilli and aubergine relish 2 tbsp vegetable oil 2 aubergines, sliced lengthways into…
Duck and watermelon salad
By Tom Parker Bowles From Saturday Kitchen Ingredients For the salad 3 duck breasts, skin on groundnut or sunflower oil, for deep frying 450g/1lb watermelon,…