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 and …
Archive by category saturday kitchen recipe
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, …
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 …
Crème caramel with a lemon crumble topping and berries
By Glynn Purnell From Saturday Kitchen Ingredients For the crème caramel 275ml/9½fl oz full-fat milk 1 vanilla pod, split 2 large free-range eggs …
Asparagus and goats’ curd tart
By Rosie Birkett From Saturday Kitchen Ingredients For the wild garlic pesto 40g/1½oz peeled hazelnuts, roasted 100g/3½oz wild garlic, roughly chopped …
Monkfish and scallop spiedini
By Theo Randall From Saturday Kitchen Ingredients For the grilled vegetables 1 tbsp olive oil 1 large red pepper, cut into 2cm strips 1 aubergine, cut into …
Spanish meatballs in an almond and sherry sauce
By Ben Tish From Saturday Kitchen Ingredients For the meatballs 550g/1lb 4oz good-quality beef mince 125g/4½oz spicy chorizo 2 garlic cloves, finely …
Grilled squid with mushrooms and chicken fat
By Pamela Brunton From Saturday Kitchen Ingredients For the mushroom broth 1kg/2lb 4oz chestnut mushrooms, very thinly sliced on a mandolin 3 tsp salt …
Chocolate hot cross bun pudding
By Donal Skehan From Saturday Kitchen Ingredients 6 hot cross buns, halved butter, for spreading 600ml/21fl oz milk 400ml/14fl oz double cream …