Pulled pork with asparagus slaw and blue cheese dressing
By Richard Bainbridge From Saturday Kitchen Ingredients For the glaze 2 tbsp barbecue sauce 1 tbsp cider vinegar or white wine vinegar For…
saturday kitchen recipe
Kimchi macaroni and cheese
By Judy Joo From Saturday Kitchen Ingredients For the mac and cheese 350g/12oz dried macaroni 75g/2¾oz unsalted butter 20g/¾oz plain flour 150ml/5fl oz full-fat milk…
Cabbage kimchi
By Judy Joo From Saturday Kitchen Ingredients 225g/8oz coarse salt 2.5kg/5lb 8oz Korean cabbage (or Chinese cabbage), bottoms trimmed, tough outer leaves discarded…
Spring minestrone
By Adam Byatt From Saturday Kitchen Ingredients For the poached chicken 1 small free-range chicken 1 leek, roughly chopped 1 onion, roughly chopped 1 bay…
Crab cakes with Courchamps sauce
By Jane Baxter From Saturday Kitchen Ingredients For the crab cakes 100g/3½oz ricotta 1 free-range egg 1 garlic clove, finely grated 200g/7oz picked white crabmeat 2…
Langoustine tacos
By Santiago Lastra From Saturday Kitchen Ingredients For the langoustines 8 langoustines (or large shrimps), cleaned and peeled, heads reserved For the sea…
Lamb fillet with quails’ eggs and spring leaves
By Gennaro Contaldo From Saturday Kitchen Ingredients For the salad 2 celery stalks, sliced lengthways into small julienne strips 100g/3½oz green beans, cut into…
Coconut milk soufflé with hot buttered rum and spice-roasted pineapple
By Shivi Ramoutar From Saturday Kitchen Ingredients For the spice-roasted pineapple 100g/3½oz demerara sugar 1 tsp ground cinnamon 1 tsp ground nutmeg pinch cracked black…
Cheesecake Easter mess egg
By Paul A Young From Saturday Kitchen Ingredients 1 small Easter egg small handful colourful sprinkles 25g/1oz icing sugar 100g/3½oz cream cheese 1 tsp vanilla…
Pan-fried hake with stewed artichokes and clams
By Omar Allibhoy From Saturday Kitchen Ingredients For the sauce 300ml/10fl oz fish stock pinch saffron 4 artichokes ½ lemon, juice only 2 tbsp extra…