Spiced lamb shanks with swede and potato mash
By Jordan Bourke From Saturday Kitchen Ingredients For the sauce 4 tbsp Gochujang (Korean chilli paste) 5 cloves garlic, peeled 3 tbsp soy sauce 4cm/1.5in…
saturday kitchen recipe
Razor clams with Old Winchester and pepper dulse
By Brad McDonald From Saturday Kitchen Ingredients 650g/1lb 7oz dried white beans (such as coco or cannellini), soaked overnight ½ carrot, peeled, halved lengthways ½ leek,…
Chickpea pasta (Ciceri e tria)
Imagine twirling strands of perfectly al dente pasta, each bite bursting with the earthy goodness of chickpeas and a delicate…
Dark chocolate, sea salted caramel, chocolate truffle and cookie dough
By Paul A Young From Saturday Kitchen Ingredients For the crumpled chocolate bowl 500g/1lb 2oz dark chocolate (60% cocoa solids or more), broken into…
Clams and scallops in a black bean sauce
By Ching-He Huang From Saturday Kitchen Ingredients For the jasmine rice 300g/10½oz jasmine rice, well rinsed 1 tsp hot vegetable stock For the clams…
Pan-fried sea bass in lemon sauce
By Ken Hom From Saturday Kitchen Ingredients 450g/1lb sea bass fillets (or any firm white-fleshed fish), cut into large pieces 3 tbsp groundnut or vegetable…
Jerk spiced shoulder of goat
By James Cochran From Saturday Kitchen Ingredients 1 shoulder of goat 200g/7oz ready-made jerk seasoning oil, for frying 100g/3½oz corn nuts (toasted…
Mushroom doner
By Sabrina Ghayour From Saturday Kitchen Ingredients For the chilli sauce 400g tin chopped tomatoes 2 tbsp rose harissa 2 tsp caster sugar good…
Roast hake, cockles in beef sauce, chive butter cream
By James Tanner From Saturday Kitchen Ingredients 300g/10½oz hake fillet, scaled and pin-boned fine salt, for salting 150ml/5fl oz beef stock 150ml/5fl oz red wine 150g/5½oz cockles in shells 1 garlic clove,…
Green peppercorn and lemongrass coconut broth
By Anna Jones From Saturday Kitchen Ingredients 4 tbsp coconut oil thumb-size piece fresh root ginger (about 50g/1¾oz), or to taste, peeled and roughly chopped…