Lebanese style rice pudding with rosewater and strawberry compôte
By Matt Tebbutt From Saturday Kitchen Method Rice Pudding: Rinse the rice and transfer it to a large saucepan.…
saturday kitchen recipe
Stuffed lamb cutlets
By Antonio Carluccio From Saturday Kitchen Ingredients For the Stuffed Lamb Cutlets: Lamb cutlets (trimmed): 16 (140g/5-6oz each) Salt and…
Chinese feast
By Matt Tebbutt From Saturday Kitchen Ingredients For the Chicken-Fried Rice: Free-range eggs (beaten): 2 Soy sauce: 2 tbsp…
Middle Eastern-style plates
By John Gregory-Smith From Saturday Kitchen Ingredients For the Crispy Chickpeas with Pomegranate and Hummus: Chickpeas (2 x 400g…
Croquetas two ways with piquillo pepper sauce
By Owen Morgan From Saturday Kitchen Method Jamón Ibérico Croquetas: Place the diced Ibérico ham in a heavy-based saucepan…
Aubergine, new potato and summer bean white curry with katta sambol
By Cynthia Shanmugalingam From Saturday Kitchen Method Sri Lankan Curry Powder: Heat a dry frying pan over medium-low heat.…
Leek-wrapped cod with almond saffron sauce
By Genevieve Taylor From Saturday Kitchen Method Prepare the Leeks: Trim both ends of the leeks slightly, keeping some…
Kreatopites – Little meat pies with honeymoon tomatoes
Kreatopites are traditional Greek meat pies. These pies are known for their rich flavour and rustic appeal, often found in…
Hot dog with fries and gravy
By Jason Atherton From Saturday Kitchen Ingredients For the beef gravy: Beef trimmings: 200g/7oz Olive oil: 1 tbsp Button…
Spinach tagliolini with crab, cherry tomatoes, chilli, garlic and lemon
By Matt Tebbutt From Saturday Kitchen Method Making the Pasta Dough Combine Ingredients: In a large bowl, mix the…