Picanha steak with barbecue sauce and fried pickles
By Matt Tebbutt From Saturday Kitchen Ingredients For the picanha steak 3 tbsp paprika 2 tbsp onion powder 2 tbsp garlic powder 1 tbsp dried oregano…
saturday kitchen recipe
Thai pork krapow
By Matt Tebbutt From Saturday Kitchen Ingredients 4 bird’s-eye chillis pinch salt 8 garlic cloves, thinly sliced 3 tsp dark soy sauce 3…
Goats’ cheese mousse tarts with rhubarb chutney and sour rhubarb sorbet
By Matt Tebbutt From Saturday Kitchen Ingredients To make the candied rhubarb 1 stick pink rhubarb, very thinly sliced 8cm…
Scallop ceviche with peas, radishes and smoked roe
By Bryn WIlliams From Saturday Kitchen Ingredients For the scallops 3 large sushi-grade cleaned and shucked scallops, from a good-quality fishmonger, roes…
Fish and chips
By John Molnar From Saturday Kitchen Ingredients For the mushy peas 250g/9oz marrowfat peas 1 tsp bicarbonate of soda good pinch salt small…
Vegan Eton mess
By Philip Khoury From Saturday Kitchen Ingredients For the vegan meringue 2 x 400g tins chickpeas 300g/10½oz caster sugar 3g cream of tartar For…
Cajun-spiced cauliflower with collard green and “comeback” sauce
By Matt Tebbutt From Saturday Kitchen Ingredients 1 small cauliflower, broken into florets, leaves separated For the spiced flour mix…
Saffron risotto cakes with mushroom salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the saffron risotto cakes 4 tbsp olive oil 1 leek, thinly sliced 1 garlic clove, crushed…
Thai vegan burger with peanut dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the vegan burgers 1 banana shallot, finely chopped 1 stick lemongrass, finely chopped 1…
Mu shu pork with hoisin sauce and pancakes
By Ken Hom From Saturday Kitchen Ingredients 450g/1lb boneless pork fillet, cut into thin strips about 7.5cm/3in long 1 free-range egg white ½…