Roasted and pickled celeriac with sweet chilli dressing
By Yotam Ottolenghi From Saturday Kitchen Ingredients For the pickled celeriac 3 limes 1 medium celeriac, trimmed, peeled and cut into thin 6cm/2½in…
saturday kitchen recipe
Black bean tofu ‘mein
By Ching-He Huang From Saturday Kitchen Ingredients For the golden tofu 400g/14oz firm tofu, drained, patted dry and cut into 2cm/1in cubes…
Thai-style chilli beef
By Ken Hom From Saturday Kitchen Ingredients 25g/1oz Chinese dried mushrooms 450g/1lb lean beef steak or fillet, thinly sliced 1 tsp salt ½ tsp freshly…
Lentils and goats’ cheese with caramelised walnuts
By Jose Pizarro From Saturday Kitchen Ingredients 2 tbsp olive oil 1 onion, finely chopped 1 carrot, peeled and finely chopped 1 celery stalk, finely chopped…
Ice cream terrine
By Paul A Young From Saturday Kitchen Ingredients For the chocolate layers 350g/12oz dark chocolate, finely chopped For the ice cream base…
Osso buco with risotto Milanese
By Angela Hartnett From Saturday Kitchen Ingredients For the osso buco plain flour, for dusting 1 veal shin, cut into 5cm/2in pieces through…
Chard golubtsi with pork and beef
By Olia Hercules From Saturday Kitchen Ingredients 8 medium rainbow chard, stalks removed 2 onions, 1 finely chopped, 1 thinly sliced 100g/3½oz cooked,…
Cauliflower rice (Vegetarian ‘kheema’)
By Cyrus Todiwala From Saturday Kitchen Ingredients 500g/1lb 2oz cauliflower 1 level tsp cumin seeds, crushed 1 heaped tsp coriander seeds, crushed 2 tbsp vegetable oil…
Giant couscous with spinach
By Cyrus Todiwala From Saturday Kitchen Ingredients 200g/7oz giant couscous 2 tbsp oil 1 tsp cumin seeds 1–3 dried red chillies, snipped and seeds discarded 3–4…
‘Sticky toffee’ polenta and almond cakes
By Shauna Froydeblund From Saturday Kitchen Ingredients For the cakes 120g/4½oz dried dates, roughly chopped 150g/5½oz boiling water 100g/3½oz ground almonds 50g/1¾oz fine…