Chinese-style sweet and sour duck
By Matt Tebbutt From Saturday Kitchen Ingredients For the duck 1 tsp salt ½ tsp white pepper 1 tsp Chinese five-spice powder ½ duck,…
saturday kitchen recipe
Japanese-style pork belly hot pot
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork belly 500g/1lb 2oz pork belly, cut into large pieces 2 tbsp vegetable…
Chicken and yeast extract pie
By Ravneet Gill From Saturday Kitchen Ingredients For the pastry 400g/14oz strong white flour, plus extra for dusting 1½ tsp fine salt 1…
Ravneet Gill’s hot cross buns
By Ravneet Gill From Saturday Kitchen Ingredients For the dough 180ml/6¼fl oz full-fat milk 400g/14oz strong white flour, plus extra for dusting 1½…
Chinese-style steamed seafood and dumplings with black bean and ginger dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn shumai 200g/7oz raw prawns, 100g/3½oz minced and 100g/3½oz chopped 1 tsp…
Vegan bara brith
By Gaz Oakley From Saturday Kitchen Ingredients For the bara brith 450g/1lb mixed dried fruit, (such as sultanas, raisins and candied mixed…
Rabbit pappardelle
By Angela Hartnett From Saturday Kitchen Ingredients 4 farmed rabbit legs 50ml/2fl oz olive oil 40g/1½oz unsalted butter 1 small carrot, peeled and finely chopped 1…
Poached salmon in court bouillon
By Jack Stein From Saturday Kitchen Ingredients For the court bouillon 1 onion, sliced 1 carrot, peeled and sliced 1 bay leaf 1 fresh thyme sprig…
No-bake rocky road cheesecake
By Matt Tebbutt From Saturday Kitchen Ingredients For the rocky road 150g/5½oz dark chocolate, broken into small pieces 75g/2¾oz butter, cut into…
Rack of lamb with sauce paloise
The paloise sauce is magical with roast lamb, like a classic béarnaise with fillet steak By Matt Tebbutt From Saturday…