Balsamic prawns with cherry tomatoes and creamy polenta
By Anna Haugh From Saturday Kitchen Ingredients For the Polenta: Quick-cook polenta: 100g/3½oz Finely grated Parmesan (plus extra to…
saturday kitchen recipe
Radish tart
By Richard Bainbridge From Saturday Kitchen Ingredients For the Cream Cheese Filling: Garlic cloves: 2–3 Olive oil: 1–2 tbsp…
Super summer salad
By Richard Bainbridge From Saturday Kitchen Ingredients For the salad Quinoa: 50g/1¾oz Sunflower seeds: 1 tbsp Linseeds: 1 tbsp…
Chicken satay burgers
By Mandy Yin From Saturday Kitchen Ingredients For the satay spice paste: Lemongrass stalk, 1, roughly chopped Onions, 600g/1lb…
Fresh peas with crispy pancetta, poached eggs and hollandaise
By Matt Tebbutt From Saturday Kitchen Ingredients Smoked pancetta, diced: 100g/3½oz Sourdough, cubed: 1 thick slice Garlic cloves, crushed:…
Crispy ‘bang bang’ salmon bites with sesame-roasted broccoli
By Jon Watts From Saturday Kitchen Ingredients For the broccoli: Broccoli: 1 head, cut into florets Sesame oil: 2…
Stuffed pasta with brown shrimps, crab and mussels
By Matt Tebbutt From Saturday Kitchen Ingredients For the Mussels: Fresh mussels: 500g/1lb 2oz Bay leaf: 1 Fresh thyme…
Frying-pan flatbread, pecorino, mortadella ham, chilli honey and pistachios
By Paul Ainsworth From Saturday Kitchen Ingredients For the Chilli Honey: Honey: 170g/6oz Sherry vinegar: 45ml/3 tbsp Dried chilli…
Sea salt and pink pepper prawns, green jalapeño and ginger dipping sauce
By Paul Ainsworth From Saturday Kitchen Ingredients For the Salt and Pepper Mix: Pink peppercorns: 2 tbsp White peppercorns:…
Sticky PX-glazed chicken wings with pickled salad
By Paul Ainsworth From Saturday Kitchen Ingredients For the PX Glaze: Pedro Ximénez sherry: 250ml/9fl oz Black treacle: 40g/1½…