Aubergine and tahini purée with chickpeas and lentils
A delicious middle Eastern mezze-style sharing spread. By Matt Tebbutt From Saturday Kitchen Ingredients For the yoghurt 500g/1lb 2oz Greek-style yoghurt…
saturday kitchen recipe
Pork tenderloin with apple cider sauce and cavolo nero
A sophisticated apple and pork supper for two is ready in under 30 minutes. By Matt Tebbutt From Saturday Kitchen…
Buttermilk chicken wings, corn salsa and sweet potato hasselbacks
Tex-Mex inspired twice-fried chicken wings soused in hot sauce. By Matt Tebbutt From Saturday Kitchen Ingredients For the chicken wings…
Pilaf with buttermilk chicken and pomegranate
Simple, flavoursome rice pilaf with marinated chicken creates an impressively low-effort family dinner. By Rick Stein From Saturday Kitchen Ingredients 2…
Porcini mushroom and spinach risotto
A soul-warming risotto from delicately simmering carnaroli rice in a rich vegetable stock, infusing it with earthy porcini mushrooms, Parmesan,…
Burrata with taktouka and flatbread
Taktouka is a very common salad/dip In Morocco, made mainly of very simple ingredients: green bell peppers, tomatoes, garlic and…
Duck leg and breast with warm pea purée
Duck cooked two ways, served on a bed of pea purée with a dressed pea shoot garnish – a dish…
Clementine, pomegranate and vanilla mess
A gloriously messy dinner party dessert where fluffy and crunchy meringue is stirred through vanilla whipped cream. By Matt Tebbutt…
Vinidaloush with plantain and coconut fungee
A Caribbean twist on a vindaloo – made with tender, slow-cooked pork belly marinated in a herby green seasoning. By…
Pan-fried gurnard with beans, ham and red pepper relish
A delicious dish of gurnard with beans and ham or you can use bream, bass, mackerel or red snapper as…