Vegan mango and passion fruit millefeuille
By Anna Haugh From Saturday Kitchen Ingredients 4 sheets filo pastry 50ml/2fl oz coconut oil, plus extra for brushing 10g/⅓oz icing sugar, plus extra…
saturday kitchen recipe
Puy lentil and tofu salad
By Anna Haugh From Saturday Kitchen Ingredients For the dressing 3 tbsp extra virgin olive oil 1 tbsp balsamic vinegar 1 tsp runny honey 1…
Spanish stew
By Anna Haugh From Saturday Kitchen Ingredients 50ml/2fl oz extra virgin olive oil, plus 2 tbsp to serve 3 garlic cloves, thinly sliced 1 banana shallot,…
Chickpea patty sandwiches with a fennel salad
By Ben Tish From Saturday Kitchen Ingredients For the patties 225g/8oz gram flour (chickpea flour) ½ tsp ground cinnamon ½ tsp dried chilli flakes 1…
Stuffed courgette flowers
By Bryn Williams From Saturday Kitchen Ingredients For the stuffed courgette flowers 1 tbsp vegetable oil 1 courgette, cut into 1cm/½in cubes 1 thyme sprig, leaves…
Cheese and onion risotto
Risotto is a super-versitile dinner that is perfect for feeding a crowd. This one uses a traditional graukäse from Austria…
Channa dal with crispy puris
By Cyrus Todiwala From Saturday Kitchen Ingredients For the dal 150g/5½oz dried green marrow peas, soaked overnight and rinsed 150g/5½oz split yellow peas, soaked…
Spinach and ricotta malfatti
These Italian balls are light and fluffy, quick and easy to make, and kids love them, and it shows there’s more…
Spiced butterflied leg of lamb with mango salad
By Andi Oliver From Saturday Kitchen Ingredients For the lamb 1.8kg/4lb boneless butterflied leg of lamb 1 tbsp ground cumin 1 tbsp ground cardamom 1…
Japanese sardines with miso aubergine and spinach
By Andi Oliver From Saturday Kitchen Ingredients 100g/3½oz butter, softened 15g/½oz shichimi togarashi (Japanese 7 spice) 4 sardines, thoroughly cleaned and head on 2 lemons,…