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 …
Archive by category saturday kitchen recipe
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 …
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 …
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 …
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 …
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 baby squid, cleaned …
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 wine …
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 crispy …
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, Ray reaches its peak …