Shredded lamb belly with pittas, tahini yoghurt, burnt onions and herb salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the shredded lamb belly 2 x 600g/1lb 5oz lamb breasts 50g/1¾oz salt 1 head garlic,…
saturday kitchen recipe
Strawberry granita
By Jacon Kenedy From Saturday Kitchen Ingredients For the granita 500g/1lb 2oz hulled strawberries 100g/3½oz caster sugar To serve (optional) 150ml/5fl oz whipping cream…
Coffee granita with brioche buns
By Jacon Kenedy From Saturday Kitchen Ingredients For the coffee granita 500ml/18fl oz espresso (or coffee made in a stovetop moka pot), cooled…
Toffee, hazelnut and whisky tart with raspberries
By Matt Tebbutt From Saturday Kitchen Ingredients For the tart 100g/3½oz hazelnuts 120g/4½oz caster sugar 25–50ml/½–2fl oz whisky 500ml/18 fl oz double cream 7…
Thai basil fried rice with chicken
By Matt Tebbutt From Saturday Kitchen Ingredients For the chicken and marinade 1 skinless, boneless chicken breast 2 tbsp fish sauce 1…
Chilled courgette soup with marinated squid salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the chilled courgette soup 2 tbsp vegetable oil 1 onion, sliced ½ fennel bulb, chopped…
Stuffed confit duck bun, kohlrabi slaw and spicy ketchup
By Richard Bainbridge From Saturday Kitchen Ingredients For the stuffed confit duck 100g/3½oz sea salt 50g/1¾oz honey 2 tbsp dried seaweed powder 2 duck legs 1 star anise…
Chiles rellenos with salsa roja ‘risotto’
By Ixta Belfrage From Saturday Kitchen Ingredients For the chiles rellenos 200g/7oz short grain brown rice 8 red Romano peppers 300g/10½oz feta cheese, roughly…
Murgh kay tikkay (or Murgh tikka)
By Cyrus Todiwala From Saturday Kitchen Ingredients For the tikka 800g/1lb 12oz boned chicken, legs and breasts, cut into 4cm/1½in x 4cm/1½in…
Glazed phirni with Scottish strawberries compôte
By Tony Singh From Saturday Kitchen Ingredients For the phirni 30 almonds 15–18 pistachios 1 litre/1¾ pint full-fat milk 130g/4½oz basmati rice or long grain rice,…