Grilled sirloin ‘tagliata’ with beans and salsa verde
By Theo Randall From Saturday Kitchen Ingredients For the beans 200g/7oz fresh borlotti beans, podded 3 garlic cloves 1 sprig sage…
saturday kitchen recipe
Lobster and asparagus tart
By Nathan Outlaw From Saturday Kitchen Ingredients For the thyme pastry 250g/9oz plain flour 2 tsp finely chopped thyme leaves 150g/5½oz cold unsalted butter, cubed…
Baked cod with curry sauce and crispy shallots
By Tom Brown From Saturday Kitchen Ingredients For the cod 4 x 150g/ 5oz pieces cod loin, skinned and pin boned 60g /2¼oz…
Slow roast leg of lamb with peppercorn and nutmeg and pilau rice
By Vivek SIngh From Saturday Kitchen Ingredients For the marinade 4 tbsp ginger and garlic paste 1 tbsp Kashmiri red chilli powder 2 tsp salt 200ml/7oz…
Mango pie
By Samin Nosrat From Saturday Kitchen Ingredients For the biscuit base 280g/10oz digestive biscuits 65g/2¼oz granulated sugar ¼ tsp ground cardamom 128g/4½oz unsalted butter, melted…
Oat crusted hake, smoked mackerel and mussel velouté
By Anna Haugh From Saturday Kitchen Ingredients 1 tsp coriander seeds 2 tsp sesame seeds 20g/¾oz oats 2 x 100g/3½oz hake portions 1 free-range egg white, beaten…
Spanish salt cod meatballs in a chickpea soup (Albóndigas de semana santa)
By Jose Pizarro From Saturday Kitchen Ingredients For the soup salt cod skin (see below) 150g/5½oz dried chickpeas, soaked overnight in cold water…
Amalfi lemon risotto with crab salad
By Diego Cardoso From Saturday Kitchen Ingredients For the confit lemon 1 Amalfi lemon, quartered and thinly sliced 10g/1/3oz sugar 50ml/2fl oz olive oil…
Beef, coriander and lime chalupas
By From Saturday Kitchen Ingredients For the salsa verde 5 large green tomatoes, quartered 1 medium white onion, quartered 4 green serrano chillies, destemmed…
Sautéed chicken with wine and morel mushrooms
By Glynne Purnell From Saturday Kitchen Ingredients 4 tbsp plain flour 1.5kg/3lb 5oz chicken, jointed into 8 pieces 1 tbsp olive oil 150g/5½oz fresh…