Lamb and wild mushroom pierogi with damson chilli jam
By Andi Oliver From Saturday Kitchen Ingredients For the lamb belly filling glug rapeseed oil 1 onion, finely chopped 1 carrot, peeled and finely chopped…
saturday kitchen recipe
Chicken, rice, slaw and plantain
By Andi Oliver From Saturday Kitchen Ingredients For the chicken ½ onion ½ tsp ground coriander 1 tsp ground cumin 4 thyme sprigs, leaves picked 4 garlic cloves, finely…
Marmalade pudding and Bourbon custard
By Andi Oliver From Saturday Kitchen Ingredients For the marmalade upside-down pudding 1 orange, skin on 100g/3½oz thick-cut orange marmalade 100g/3½oz unsalted butter, softened 100g/3½oz caster…
Tandoori quail with cucumber and coconut raita
By Tristan Welch From Saturday Kitchen Ingredients For the tandoori quail 1 tbsp coriander seeds 1 tbsp cumin seeds 1 x 4cm/1in cinnamon stick 1 large…
Octopus cassoulet
By Adam Byatt From Saturday Kitchen Ingredients For the saffron aioli 1 free-range egg yolk pinch saffron 1 tsp Dijon mustard 2 garlic cloves 1 unwaxed lemon, juice…
Chilli fish with tahini and mint rice
This spicy fish supper is served in a rich tomato sauce and accompanied with a tahini dressing and mint rice.…
Deep-fried shiitake mushrooms with ginger cavolo nero
By Ching-He Huang From Saturday Kitchen Ingredients For the sauce 1 star anise 150ml/5fl oz pomegranate juice ½ tsp sweet potato flour (available online)…
Curried crab and avocado tian
By Tom Kitchin From Saturday Kitchen Ingredients For the tian 1 tbsp olive oil 4 large red peppers, left whole 4 avocados, thinly sliced…
Super salad with beans, barley and beetroot
By Niklas Ekstedt From Saturday Kitchen Ingredients 2 yellow beetroots, cut into wedges 2 red beetroots, cut into wedges 4 Portobello mushrooms, halved 1 bunch…
Muscovado pavlova with caramel oranges and cardamom custard
By Rosie Birkett From Saturday Kitchen Ingredients For the cardamom custard 150ml/5fl oz double cream 150ml/5fl oz full-fat milk 10 cardamom pods, lightly smashed in a…