Sea bream, cured squid dashi minestrone
By Bryn Williams From Saturday Kitchen Ingredients For the dashi 1kg/2lb 4oz sea bream bones 2 litres/3½ pints chicken stock handful dried mushrooms ½ chilli pepper ½ bunch coriander…
saturday kitchen recipe
Wok-fried venison and jungle-style curry with lemongrass and lime Thai rice
By Ching-He Huang From Saturday Kitchen Ingredients For the venison 300g/10½oz tender venison fillet 1 tbsp Shaosing rice wine 2 tbsp cornflour 1 tbsp fish sauce pinch sea…
Dragon fruit and lychees pavlova
By Ching-He Huang From Saturday Kitchen Ingredients For the meringues 5 organic eggs, separated 120g/4½oz caster sugar 120g/4½oz icing sugar 1 tsp cornflour pinch sea salt For…
Turbot with garden vegetables
If chive flowers are out of season, use finely snipped chives instead. By Tommy Banks Saturday Kitchen recipes Ingredients 2…
Japanese fried duck karaage on sushi rice
By Ching-He Huang From Saturday Kitchen[row] Ingredients For the marinade 2 x free-range duck legs, skin on, bone in 1 tbsp fresh root ginger, grated…
Monkfish cheeks and crisps with a ketchup dressing and tarragon mayonnaise
Equipment: You will need a spiralizer to make this recipe. See our review of the best spiralizers By Ian Orr…
Duck eggs en cocotte with wild mushrooms and Gruyère
By Daniel Doherty From Saturday Kitchen Ingredients For the eggs en cocotte butter, for greasing 1 tbsp olive oil 2 shallots, finely chopped 1…
Rack of lamb with escalivada and pickled onions
Escalivada is smoky, grilled vegetable dish from Valencia in Spain. By José Pizarro From Saturday Kitchen Ingredients 2 x 4-bone rack of lamb,…
Swedish pickled herring
By Donal Skehan From Saturday Kitchen Ingredients 500ml/18fl oz white wine vinegar 200g/7oz caster sugar 2 bay leaves 1 carrot, peeled and roughly chopped 1 onion, thinly…
Grilled pork chops with blatjang and radishes
By Glynn Purnell From Saturday Kitchen Ingredients For the pork chops 80g/3oz salt 1 tsp coriander seeds 1 tsp fennel seeds 2 star anise 1 tbsp…
Lemon, ricotta and pine nut tart
A creamy Italian-inspired dessert. By Donal Skehan From Saturday Kitchen Ingredients For the pastry 200g/7oz plain flour, plus extra for dusting 100g/3½oz very…
Harissa baked sea bass with baby potatoes, mint salsa and Mediterranean salad
By Donal Skehan From Saturday Kitchen Ingredients For the harissa baked seabass with baby potatoes 400g/14oz baby potatoes, halved 150g/5½oz cherry tomatoes, halved 6 spring…
Squid and carabineros prawns with bomba rice and alioli
By Freddy Bird From Saturday Kitchen Ingredients For the alioli 3 garlic cloves, crushed 2 free-range egg yolks 1 lemon, juice only extra virgin olive oil, for…
Pickled mackerel with tomatoes and sourdough
By Paul Foster From Saturday Kitchen Ingredients 4 fillets line-caught mackerel, bone in 25g/1oz sea salt, plus extra for sprinkling 200ml/7fl oz rice wine vinegar 300ml/10fl…
Tea-smoked mackerel with a new potato salad and mustard dressing
By Donal Skehan From Saturday Kitchen Equipment: for this recipe you will need a smoker and wood chips Ingredients For the potato…
Salmon, avocado and rocket salad
By Donal Skehan From Saturday Kitchen Ingredients For the sesame green beans 175g/6oz sesame seeds, toasted 3½ tbsp soy sauce 2 tbsp sugar 450g/1lb green beans,…
Vegetable curry with tomato and garlic naan
By Donal Skehan From Saturday Kitchen Ingredients For the curry 1 large potato, peeled and cut into 2cm/¾in cubes 1 small butternut squash, peeled,…
Barbecued turbot and leeks, girolles and fresh almonds
By Jun Tanaka From Saturday Kitchen Ingredients For the pickled cucumber 1 cucumber, peeled, deseeded and finely chopped 120g/4½oz caster sugar 175g/6oz rice vinegar For…
Aubergine and feta tart
By Nadiya Hussain From Saturday Kitchen Ingredients 2 aubergines (about 300g/10½oz), ends trimmed and thinly sliced lengthways 100ml/3½fl oz olive oil, plus extra for drizzling…
Spiced marinated chicken with grilled pineapple and green bean chutney
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated chicken 3 tbsp Greek-style yoghurt 1–2 tbsp harissa paste 3 garlic cloves, crushed 1 lemon, juice only…
Seared steak and gözleme with aioli and roast tomatoes
Gözleme is a traditional, savoury, Turkish flatbread that is often filled with meats, vegetables, cheese and eggs. By Andi Oliver From Saturday…
Chipotle miso chicken
By Neil Rankin From Saturday Kitchen Ingredients 1 x 1.8kg/4lb chicken 50g/1¾oz long-grain rice 150g/5½oz white miso paste 150g/5½oz chipotle in adobo sauce 125ml/4fl oz soured cream 1…
Pici cacio e pepe
By Tim Siadatan From Saturday Kitchen Ingredients For the pici pasta dough 375g/13oz white bread flour 1 tbsp olive oil…
Barbecue smoked sea trout with burnt lemon, miso and samphire
Equipment: You will need 2 untreated hard wood planks, preferably cedar or alder wood. By Elizabeth Allen From Saturday Kitchen…