Bruschetta with roasted garlic, burrata and bruised basil
Simple delicious loaded bruschetta with fresh flavours – perfect as a light lunch or starter. By Donna Hay From Saturday Kitchen…
saturday kitchen recipe
Sichuan lamb bao buns
Slow-cooked lamb with fiery Sichuan peppercorns served in bao buns with pickled carrot. You will need a steamer basket, preferably…
Halloween cookie pops
These cookie pops for ‘trick or treat,’ featured on Saturday Kitchen, are delightful and straightforward to make and perfect for…
Fried hen of the wood bites
Crisp and crunchy mushroom bites. Hen of the Wood aka maitake mushrooms have a meaty texture, a delicious flavour and…
Spiced cheese sauce, roasted veg and dumplings
This vegan-friendly feast is a real comforting autumn supper By Matt Tebbutt From Saturday Kitchen Ingredients For the vegan cheese…
Vegan pepper pot
A vegan version of the traditional Guyanese beef dish using pumpkin. By Sophie Michell From Saturday Kitchen Ingredients 2 onions, finely sliced…
Pepperpot short ribs with whipped yam and pickles
A classic Guyanese beef delicacy, this dish is a time-honored tradition that requires several days to prepare. It is typically…
Triple crisp chicken wings with Sichuan glaze
Incredibly flavourful wings with a crispy exterior and a sweet-spicy glaze. While time-consuming, the effort yields restaurant-quality wings perfect for…
Vegan sticky toffee pudding
By Philip Khoury From Saturday Kitchen Ingredients For the cake 250g/9oz dried dates 350g/12oz boiling water 8g/⅓oz bicarbonate of soda 20g/1oz extra virgin olive…
Mexican-style chilli mushrooms
By Matt Tebbutt From Saturday Kitchen Ingredients 1 sweetcorn on the cob 4 tbsp vegetable oil 1 flour tortilla, cut into strips 4 whole garlic cloves,…