Sweet and sour fish with Sicilian orange salad
By Matt Tebbutt From Saturday Kitchen Method Prepare the Sea Bass: Heat 2 tablespoons of olive oil in a frying pan…
saturday kitchen recipe
Liqourice panna cotta with vanilla-roasted rhubarb and strawberries
By Matt Tebbutt From Saturday Kitchen Method Prepare the Panna Cotta: In a saucepan, combine the double cream, caster sugar, and liquorice…
Harissa and preserved lemon roasted chicken wings
By Sabrina Ghayour From Saturday Kitchen Ingredients Chicken wings: 1–1.5 kg (2 lb 4 oz–3 lb 5 oz) Preserved…
Persian flatbread (naan barbari) with pistachio and feta dip
By Sabrina Ghayour From Saturday Kitchen Ingredients For the Bread: Fast-action dried yeast (7g sachet) Warm water: 500 ml…
One-pan fish, clams and mussels with creamy peas
By Donal Skehan From Saturday Kitchen Method Preheat the oven to 140°C (120°C Fan/Gas Mark 1). Cook the fish: Heat…
Chicken roll and spice bag chips by Emerald Eats
By Emerald Eats From Saturday Kitchen Method Preheat the oven to 180°C (160°C Fan/Gas Mark 4). Cook the chicken fillet:…
Smoked aubergines with lime and maple dressing
By Sabrina Ghayour From Saturday Kitchen Method Smoke the whole aubergines over an open flame either on a…
Warm salad of samphire, asparagus and crab
By Jack Stein From Saturday Kitchen Method Remove the meat from the crab and set aside. Heat the olive…
Tomato, ricotta and thyme tart
By Donal Skehan From Saturday Kitchen Method Make the pastry: Mix flour and butter until it resembles coarse breadcrumbs.…
Simple larb gai
By Donal Skehan From Saturday Kitchen Method Toast the rice in a large dry frying pan over a…