Stuffed pumpkins
By Ben Tish From Saturday Kitchen Ingredients 4 small pumpkins, tops cut off about a fifth of the way down and insides…
saturday kitchen recipe
Mackerel with currant sauce and radicchio
By Josh Niland From Saturday Kitchen Ingredients 2 whole mackerel, butterflied 4 tbsp olive oil 1 head white radicchio, leaves torn into bite-sized pieces…
Kung pao partridge with green slaw
By Carl Clarke From Saturday Kitchen Ingredients For the brine 90g/3¼oz table salt For the partridge 2 English wild partridge (not farmed if…
Spicy Georgian beef soup
By Olia Hercules From Saturday Kitchen Ingredients For the stock 800g/1lb 12oz 5oz Jacob’s ladder (beef short ribs, cut into individual ribs)…
Macanese-style fried rice with baby scallops and dried shrimp
By Ching-He Huang From Saturday Kitchen Ingredients 200g/7oz jasmine rice 2 tbsp vegetable oil 2 garlic cloves, finely chopped 2 shallots, finely chopped ½…
Red braised pork belly (Hong Shao Rou)
By Ching-He Huang Saturday Kitchen Ingredients 700g/1lb 9oz pork belly, sliced 2 tbsp rapeseed or groundnut oil 1 tbsp grated fresh…
Game nargisi kofta
By Cyrus Todiwala From Saturday Kitchen Ingredients For the kofta 6 free-range eggs 250g/9oz boned leg and breast of pheasant 250g/9oz boned leg…
Blackberry cheesecake
By Glynn Purnell From Saturday Kitchen Ingredients For the cheesecake base 200g/7oz digestive biscuits 100g/3½oz butter, melted For the blackberry purée 125g/4½ oz blackberries…
Peppered tuna steak with bordelaise sauce and seared broccoli
By Glynn Purnell From Saturday Kitchen Ingredients For the bordelaise sauce knob of butter 1 large shallot, finely diced 2 garlic cloves, crushed…
Baked hake with mussels and cider
By Glynn Purnell From Saturday Kitchen Ingredients ½ bunch flatleaf parsley, plus extra for garnish 1 garlic clove, roughly chopped 200g/7oz salted butter, softened, plus…