Tropical salt fish fritters, ‘zing ting’ aioli and a winter citrus salad
By Shivi Ramoutar From Saturday Kitchen Ingredients For the cheat’s salt fish 250g/9oz white fish (cod works really well) coarse sea salt For the…
saturday kitchen recipe
Monkfish satay, roast carrots, peanuts and lime
By Tom Brown From Saturday Kitchen Ingredients For the monkfish satay 2 limes, 1 juice only, 1 sliced in half, to serve…
Chicken fricassee with pesto and sun-blushed tomatoes
By Anna Haugh From Saturday Kitchen Ingredients For the pesto 50g/1¾oz toasted pine nuts 1 bunch basil 40g/1½oz Parmesan, grated 1 garlic clove, chopped 1 lemon, zest…
Clementine and gin-cured salmon
By Adam Byatt From Saturday Kitchen Ingredients For the pickle liquor 200ml/7fl oz Chardonnay white wine vinegar 200g/7oz caster sugar 1 red chilli 1…
Pasta al forno with wild mushrooms, chestnuts, burrata, fontina and truffle
By Ben Tish From Saturday Kitchen Ingredients 400g/14oz ziti pasta (or rigatoni) extra virgin olive oil 30g/1oz butter, plus extra for buttering the dish 60g/2¼oz plain flour…
Smoked tofu and broccoli Korean-style ram-don (jjapaguri)
By Ching-He Huang From Saturday Kitchen Ingredients 200g/7oz dried ramen or udon noodles 1 tbsp toasted sesame oil 2 garlic cloves, finely chopped 2.5cm/1in piece…
Lamb stew with polenta
By Angela Hartnett From Saturday Kitchen Ingredients For the lamb stew 2 lamb neck fillets, cut in half (leaving the fat on) dash oil…
Seabass with tomatoes and mussels (pesce affogato)
By Gennaro Contaldo From Saturday Kitchen Ingredients 160g/5¾oz linguine ⅔ tbsp extra virgin olive oil and extra for drizzling 2 garlic cloves, thinly sliced 1 tbsp…
Braised oxtail
By Joze Pizarro From Saturday Kitchen Ingredients For the braised oxtail 2 tbsp pork fat 1.5kg/3lb 5oz oxtail, cut into chunks 1 onion, finely chopped…
Duck ragú with fresh pappardelle
By Theo Randall From Saturday Kitchen Ingredients For the duck ragú 2 duck breasts, trimmed and cut into 1cm cubes (skin reserved) 1…