White wine cup – Helen McGinn
By Helen McGinn From Saturday Kitchen Ingredients Dry white wine: 750ml bottle Triple sec: 175ml/6fl oz Sugar syrup (optional):…
saturday kitchen recipe
Frozé – Helen McGinn
By Helen McGinn From Saturday Kitchen Ingredients Rosé or white wine: 750ml bottle Sugar: 60g/2¼oz Fresh raspberries: handful,…
White wine spritzers – Helen McGinn
By Helen McGinn From Saturday Kitchen Ingredients 2 parts wine 1 part soda handful ice lemon peel or…
Lamb ragu
Lamb ragu is a rich and hearty dish that combines tender slow-cooked lamb with a flavourful tomato-based sauce. Perfectly paired…
Poached sea trout with summer vegetables and saffron aioli
By Matt Tebbutt From Saturday Kitchen Ingredients For the Sea Trout Olive oil: 2 tbsp Garlic cloves: 3, sliced…
Chinese-style tofu with fermented black beans
By Matt Tebbutt From Saturday Kitchen Ingredients Firm tofu: 400g/14oz, chopped Shiitake mushrooms: 4 Vegetable oil: for frying Tofu…
Peach, raspberry and apple cobbler
By Ravneet Gill From Saturday Kitchen Ingredients For the Filling Bramley apple: 1 large, peeled, cored, and chopped into…
Classic cheeseburger with special sauce and cheese skirt
By Anthony Murphy From Saturday Kitchen Ingredients Special Sauce (makes 500ml/18fl oz) Mayonnaise: 230g/8oz American mustard: 80g/3oz Store-bought tomato relish: 80g/3oz…
Smoky aubergine parmigiana
By Genarro Contaldo From Saturday Kitchen Ingredients Beef tomatoes: 6 large, equally-sized, ripe but firm, tops sliced off a…
Dosa with potato filling
By Mumbai Mix From Saturday Kitchen Ingredients For the Dosa Batter Parboiled rice: 155g / 5½oz Urid dal (split…