Lau chingri (prawns with bottle gourd)
By Vivek SIngh From Saturday Kitchen Ingredients 1 doodhi (bottle gourd), about 500g/1lb 2 oz–600g/1lb 5oz, peeled, pith and seeds discarded, flesh…
saturday kitchen recipe
Spiced pumpkin fondants with black pepper cardamom custard
By Shivi Ramoutar From Saturday Kitchen Ingredients For the fondants 90g/3¼ oz unsalted butter, at room temperature, plus 50g/1¾ oz melted for…
Curry pumpkin with cashew and coconut and ‘buss up shut’ (paratha roti)
By Shivi Ramoutar From Saturday Kitchen Ingredients For the amchar masala mix 2 tsp cumin seeds 1 tsp fenugreek seeds 1 tsp fennel seeds 1 tsp…
Marzipan loaf cake
By Nigella Lawson From Saturday Kitchen Ingredients For the marzipan loaf cake 150g/5½oz marzipan (white or yellow) or almond paste, at room temperature,…
Beetroot tarte tatin
By Bryn Williams From Saturday Kitchen Ingredients rock salt 3 large beetroots 70g/2½oz unsalted butter, softened 70g/2½oz caster sugar plain flour, for dusting 200g/7oz puff…
Pollock and potted shrimp butter
By Bryn Williams From Saturday Kitchen Ingredients For the flavoured butter 375g/13oz unsalted butter, softened freshly grated nutmeg, to taste 1 lemon, zest and…
Vegan mushroom risotto
By Anna Haugh From Saturday Kitchen Ingredients For the pickled beetroot 1 small beetroot, very thinly sliced 100ml/3½fl oz white wine vinegar 50g/1¾oz caster…
Flatbread with hummus, purple-sprouting broccoli, basil and pomegranate dressing
By Frederick Forster From Saturday Kitchen Ingredients For the flatbread 500g/1lb 2oz strong plain flour, plus extra for dusting 10g/⅓oz table salt 10g/⅓oz…
Ricotta and spinach gnudi
By Theo Randall From Saturday Kitchen Ingredients 400g/14oz ricotta 2 free-range eggs, beaten 50g/1¾oz ’00’ flour 350g/12oz cooked spinach (equivalent to 1kg/2lb 4oz uncooked spinach), excess water…
Crispy noodle omlette
By Donna Hay From Saturday Kitchen Ingredients 75g/2½oz dried rice noodles 1 garlic clove, crushed 1 tbsp finely grated ginger 1 tbsp grapeseed or vegetable oil…