Slow-cooked five-spice pork belly with three-cheese polenta
By Andi Oliver From Saturday Kitchen Ingredients 2 onions, thickly sliced 4 garlic cloves 2 bay leaves 4 whole cloves ¼ star anise 10 whole green cardamom pods 1 cinnamon stick 1…
saturday kitchen recipe
Spiced-rubbed confit chicken leg with Jansson’s temptation, pickled chillies and straw fries
By Andi Oliver From Saturday Kitchen Ingredients 4 chicken legs 4 sprigs fresh thyme small handful fresh oregano leaves pinch green cardamom seeds 1 fat garlic clove, roughly chopped 15g/½oz sea…
Christmas baked Alaska
By Glynn Purnell From Saturday Kitchen Ingredients ½ bunch basil, roughly chopped 250g/9oz brandy mincemeat 20 glacé cherries, chopped 2 sticks crystallised angelica, thinly sliced 1…
Trompetti with chestnut and pancetta sauce
By Gennaro Contaldo From Saturday Kitchen Ingredients 360g/12½oz trompetti pasta 4 tbsp extra virgin olive oil 1 leek, finely chopped 80g/2¾oz pancetta, finely chopped 300g/10½oz cooked chestnuts,…
Fried chicken with bread and butter pickles
By Carl Clarke From Saturday Kitchen Ingredients Method To make the bread and butter pickles, place the cucumber, onions and salt in…
Roast aubergines with jewelled rice and tahini dressing
By Sarit Packer and Itamar Srulovich From Saturday Kitchen Ingredients For the roast vegetables 3 aubergines, halved lengthways 4 tbsp vegetable oil 600g/1lb 5oz butternut…
Hake with mung kitchari and sake clams
By Nicole Pisani From Saturday Kitchen Ingredients For the mung kitchari 100g/3½oz green mung beans, washed and soaked overnight 1 tsp ground turmeric…
Mushrooms and chestnuts with za’atar
By Yotam Ottolenghi From Saturday Kitchen Ingredients 650g/1lb 7oz Portobello mushrooms, cut into 3cm/1¼in wedges 200g/7oz small shallots, peeled and left whole 150g/5½oz ready-cooked…
Carrot salad with yoghurt and cinnamon
By Yotam Ottolenghi From Saturday Kitchen Ingredients 1kg/2lb 4oz long, thin baby carrots, unpeeled but scrubbed and stalk trimmed to about 3cm/1¼in 3…
Brussels sprouts with burnt butter and black garlic
Thought you hated Brussels sprouts? This recipe from Ottolenghi SIMPLE will change all that and with its flavours of black…