Turbot, with broad beans, courgette and dashi
By Liam Simpson-Trotman From Saturday Kitchen Ingredients 1 whole turbot (about 2kg/4lb 8oz), cleaned and prepared, plus extra bones from your fishmonger 1…
saturday kitchen recipe
Roasted peaches with granola
By Jason Atherton From Saturday Kitchen Ingredients For the roasted peaches 8 peaches, halved and stone removed 2 tbsp butter For the…
Tomato and Parmesan tart
By Bryn Williams From Saturday Kitchen Ingredients For the filling 875g/1lb 12oz crème fraiche 175g/6oz Parmesan, grated 200ml/7fl oz double cream 200ml/7fl oz…
Lamb cutlets with wrinkled potatoes, red and green salsa
By Nieves Barragán From Saturday Kitchen Ingredients For the marinade purée 20ml/¾fl oz extra virgin olive oil 200g/7oz onions, thinly sliced 2 garlic cloves, crushed…
Sweetcorn mapo tofu
By Ching-He Huang From Saturday Kitchen Ingredients 2 tbsp peanut oil 2 garlic cloves, finely chopped 2½cm/1in piece fresh root ginger, peeled and grated…
Hoisin duck and strawberry crispy wonton ‘tacos’
By Ching-He Huang From Saturday Kitchen Ingredients For the hoisin duck 2 garlic cloves, crushed 2 tbsp grated fresh root ginger 1 tbsp…
Prawn aguachile cucumber & pickled onions
By Marcus Samuelsson From Saturday Kitchen Ingredients For the aguachile 100g/3½oz cucumber, peeled 4 sushi grade carabinero prawns, peeled, halved and de-veined (head…
Seitan with raw vegetable salad
By Glynn Purnell From Saturday Kitchen Ingredients 2 tbsp vegetable oil 200g/7oz log seitan, sliced into 2cm slices (available online) 2…
Coconut cauliflower with spiced lentils
By Glynn Purnell From Saturday Kitchen Ingredients For the coconut cauliflower 400g tin coconut milk 2 dried kaffir lime leaves 1 garlic clove, crushed 1 lime,…
Vegan “Waldorf salad”
By Glynn Purnell From Saturday Kitchen Ingredients For the pickled raisins 300ml/10fl oz white wine vinegar 300g/10½oz caster sugar 1 tbsp coriander seeds 1…