Spaghettini all’assassina
By Jane Baxter From Saturday Kitchen Ingredients 200g/7 oz spaghettini 200g/7 oz passata 1 tbsp red pepper paste (or tomato purée) 50ml/2 fl oz olive…
saturday kitchen recipe
Cecamariti fritters
By Jane Baxter From Saturday Kitchen Ingredients 2.5g dried yeast 200g/7 oz plain flour 50g/1¾ oz fine semolina flour 5g/1/8 oz salt 10 black olives, destoned and…
Grilled langoustines with citrus-dressed samphire, courgette and couscous salad
By Matt Tebbutt From Saturday Kitchen Ingredients 6 langoustines 150g/5½oz samphire 1 courgette, thinly sliced 1 orange, zest and juice 1 lemon, zest and juice…
Seafood linguine
By Matt Tebbutt From Saturday Kitchen Ingredients 150g/5½oz clams, cleaned 150g/5½oz mussels, cleaned 2 tbsp olive oil 3 garlic cloves, finely chopped 1 red chilli, finely…
Whole deep-fried onion with roasted garlic, parmesan, gruyère and thyme cream
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted garlic with cream 1 head garlic 250ml/9fl oz double cream 1 tsp…
Fried aubergine, cucumber, spring onion, white miso dressing
By Bryn Williams From Saturday Kitchen Ingredients For the fried aubergine 2 aubergines (Chinese or Japanese) plain flour, for dusting oil, for deep…
Cherry pie
By Ravneet Gill From Saturday Kitchen Ingredients For the pastry 225g/8oz strong white flour 5g/⅛oz fine salt 15g/½oz caster sugar 175g/6oz unsalted butter, cold, cubed,…
The perfect chocolate mousse
By Paul A Young From Saturday Kitchen Ingredients For the mousse 3 free-range eggs, at room temperature 200g/7oz fine-quality dark chocolate, 70–75% cocoa…
Portobello mushrooms, smoked haddock and chives
By Matt Tebbutt From Saturday Kitchen Ingredients 2 Portobello mushrooms 1 tsp chopped fresh thyme 35g/1¼oz unsalted butter, plus more for buttering the bread…
French toast with banana ice cream and caramel
By Matt Tebbutt From Saturday Kitchen Ingredients For the ice cream 6 over-ripe bananas 500ml/18fl oz double cream 397g tin condensed milk For…