Turbot with spiced cauliflower and lime yoghurt
By Mark Moriarty From Saturday Kitchen Ingredients For the bone gravy 50g/1¾oz turbot bones 75ml/2½fl oz white wine 75ml/2½fl oz vermouth 300ml/10fl oz chicken stock…
saturday kitchen recipe
Ossetian beet tops and cheese pies
By Olia Hercules From Saturday Kitchen Ingredients For the dough 7g fast-action dried yeast 1 tbsp honey 150ml/5fl oz warm milk 2 tsp crushed sea salt…
Haddock kempu
By Vivek Singh From Saturday Kitchen Ingredients 4 x 150–200g/5½–7oz haddock fillet, skin-on and pin-boned For the batter 300g/10½oz cornflour 2 tsp chilli powder 1 tbsp…
Stuffed squid
By Jane Baxter From Saturday Kitchen Ingredients For the stuffed squid 2 tbsp olive oil 2 shallots, peeled and finely chopped 30 whole…
Salsify tagliatelle with cheese and wine sauce
By Gregory Marchand From Saturday Kitchen Ingredients For the salsify tagliatelle 350g/12oz salsify 1 lemon, juice only ice cubes For the cheese and…
Crispy chicken with braised aubergine
This Asian-inspired twice-fried chicken is served with spicy braised aubergines on the side. By Ken Hom From Saturday Kitchen Ingredients For the…
Ray with fermented fries and hazelnut tartare sauce
A tender meaty fish Ray tastes delicious pan-fried with butter. Wings can weigh anything between 200g and 1kg. Similar to Dover Sole,…
Roast lamb breast with heirloom tomatoes and kale
By Pip Lacey From Saturday Kitchen Ingredients 1 boneless lamb breast joint (approximately 800g/1lb 12oz), flat not rolled 2 garlic cloves, sliced 1 bunch…
Seared scallop succotash
Succotash is a popular dish in the US and is often served at Thanksgiving celebrations. By Jack Stein From Saturday Kitchen Ingredients…
Baked aloo gobi with flatbreads
By Anna Jones From Saturday Kitchen Ingredients For the aloo gobi 1 large cauliflower, left whole 4 tbsp coconut oil 2.5cm/1in piece fresh root ginger,…