Breakfast English muffins
By Paul Ainsworth From Saturday Kitchen Ingredients Tomato Fondue Olive oil: 3 tbsp White onion, diced: 1 Garlic cloves, finely chopped…
saturday kitchen recipe
Nicoise tartlet
By Matt Tebbutt From Saturday Kitchen Ingredients Puff pastry: 400g / 14oz Harissa: 1 tbsp Lemon juice: 1 lemon,…
Squid and chicken laksa
By Matt Tebbutt From Saturday Kitchen Ingredients For the Paste Red chillies: 2 Crushed fresh root ginger: 1…
Magic chocolate dip ice cream cones
Transform simple no-churn vanilla ice cream into an extraordinary dessert with this enchanting magic chocolate shell – a glossy chocolate…
Ice cream sandwiches
This indulgent ice cream sandwich combines creamy no-churn vanilla ice cream with perfectly chewy chocolate chip cookies for the ultimate…
Clapassade of lamb
By Matt Tebbutt From Saturday Kitchen Ingredients Lamb neck: 1 kg / 2 lb 4 oz Olive oil: 4…
Indian-spiced steak and spuds
By Matt Tebbutt From Saturday Kitchen Ingredients Spice Mix Black peppercorns: ½ tbsp Coriander seeds: 1 tbsp Cumin seeds: ½ tbsp…
Roast chicken with tomatoey bulgur wheat, dilly leeks and peas
By Georgina Hayden From Saturday Kitchen Ingredients For the Roast Chicken Whole chicken: 1.7 kg / 3 lb 8 oz Dried…
Acqua pazza with hake, fennel and tomatoes
Ingredients Hake fillets: 2 (about 150g/5½oz each), skin on and pin boned Fennel bulb: 1, cut into 8 equal-sized pieces…
Rosé summer cocktail – Helen McGinn
By Helen McGinn From Saturday Kitchen Ingredients Rosé: 750ml bottle Vodka: 50ml/2fl oz Cranberry juice: 250ml/9fl oz Lime…