Butternut squash and yoghurt
By Matt Tebbutt From Saturday Kitchen Ingredients ¼ butternut squash, peeled and diced 1 tbsp olive oil 15g/½oz pumpkin seeds 20ml/½fl oz soy…
saturday kitchen recipe
Asparagus, mint and ricotta
By Matt Tebbutt From Saturday Kitchen Ingredients ½ lemon, juice only 100g/3½oz ricotta (ideally Westcombe) 4 asparagus spears, cut into 4 pieces 2 spring onions,…
Shrimp tacos
By Danny Trejo From Saturday Kitchen Ingredients For the salsa verde 12 medium tomatillos (about 600g/1lb 5oz), papery skin removed and left whole…
One-pan pastitsio
By Georgina Hayden From Saturday Kitchen Ingredients 2 tbsp olive oil 500g/1lb 2oz beef mince 2 onions, finely chopped 4 garlic cloves, finely chopped 1…
White chocolate Basque cheesecake
By Alexina Anatole From Saturday Kitchen Ingredients For the ganache 200g/7oz white chocolate, finely chopped 360ml/12fl oz double cream For the cheesecake 840g/1lb…
Smoked chicken and Little Gem salad
By Adam Byatt From Saturday Kitchen Ingredients For the salad 80g/3oz new season broad beans, podded 2 asparagus spears 2 cooked smoked chicken breasts 3 Little…
Pistachio tart with poached rhubarb
By Hasan Semay From Saturday Kitchen Ingredients For the poached rhubarb 500g/1lb 2oz rhubarb, cut into finger length pieces caster sugar, to…
Trout and grilled asparagus with sprouted almonds
By Niklas Ekstedt From Saturday Kitchen Ingredients 150g/5½oz organic almonds 1 bunch asparagus, peeled pinch salt 2 tbsp olive oil 2 trout fillets, skin on (about 150g/5½oz…
Dan Bing Taiwanese omelette
By Matt Tebbutt From Saturday Kitchen Ingredients For the crêpe batter 100g/3½oz bread flour 1 egg, beaten salt and freshly ground black pepper…
Slow-braised ox cheek with confit garlic, mushrooms and French beans
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef 4 tbsp olive oil 1 beef cheek, left whole 1 onion, chopped 1 carrot,…