Shrimp and grits
By Sam & Shauna From Saturday Kitchen Ingredients For the shrimp stock 1 tbsp olive oil 250g/9oz raw prawn heads (see below) 2 tbsp…
saturday kitchen recipe
Sweet potato gnocchi with radicchio, parsley and ricotta
By Danilo Cortellini From Saturday Kitchen Ingredients For the gnocchi 400g/14oz rock salt 3 large sweet potatoes (or approximately 600g/1lb 5oz mash or purée), scrubbed…
Steamed Cantonese-style fish
By Ken Hom From Saturday Kitchen Ingredients For the fish 450g/1lb firm white fish fillets, such as cod or sole, skinned or a…
Tender pork belly with rice parcels
By Ching-He Huang From Saturday Kitchen Ingredients For the pork belly 650g/1lb 7oz pork belly, skin removed 2 tbsp rapeseed oil 1 tbsp…
Charred leeks, trout roe and venison with fried potatoes
By Niklas Ekstedt From Saturday Kitchen Ingredients For the air-dried venison 200g/7oz salt 400g/14oz piece venison loin For the charred leek cream 200ml/7fl oz double…
Monkfish curry
By Atul Kochhar From Saturday Kitchen Ingredients For the marinade 2 tsp mild red chilli powder 1 tsp ground turmeric ½ tbsp ginger…
Twice-baked squash soufflés with fontina and spinach sauce
By Theo Randall From Saturday Kitchen Ingredients For the soufflés 400g/14oz butternut squash, peeled, seeds removed olive oil, for drizzling 45g/1¾oz unsalted butter,…
Saffron chicken korma with wholemeal paratha
By Asma Khan From Saturday Kitchen Ingredients For the saffron chicken korma 500g/1lb 2oz Turkish or Greek-style yoghurt 1 tbsp garlic paste 2 tbsp ginger paste…
Fish pie with velouté sauce
By Bryn WIlliams From Saturday Kitchen Ingredients For the prawn stock 250g/9oz prawn shells ¼ onion, peeled and chopped ¼ carrot, peeled and chopped ¼ fennel,…
Grilled lamb with spelt and cavolo nero
By Skye Gyngell From Saturday Kitchen Ingredients For the lamb, spelt and cavalo nero 300g/10½oz spelt, washed 100ml/3½fl oz of extra virgin olive…