Vegan marmalade Bakewell tart
By Matt Tebbutt From Saturday Kitchen Ingredients 320g packet ready-rolled vegan shortcrust pastry 1 pot marmalade (or chilli marmalade) 80ml/2½fl oz olive oil 150g/5½oz caster sugar…
saturday kitchen recipe
Vegan pad Thai
By Matt Tebbutt From Saturday Kitchen Ingredients For the sauce 3 tbsp caster sugar 3 tbsp vegan fish sauce 3 tbsp tamarind juice 2…
Chocolate and beetroot cake
By Matt Tebbutt From Saturday Kitchen Ingredients For the cake 65ml/2½fl oz strong coffee 70g/2½oz coconut oil, plus extra for greasing 280g/10oz…
Welsh rarebit
By Bryn Williams From Saturday Kitchen Ingredients 500g/1lb 2oz Hafod cheese, diced 50ml/2fl oz ale 1 tbsp Worcestershire sauce pinch English mustard powder 1 free-range egg,…
Prawn curry with white bread
By Cynthia Shanmugalingam From Saturday Kitchen Ingredients For the Sri Lankan curry powder 30g/1oz coriander seeds 15g/½oz cumin seeds 15g/½oz fennel seeds 15g/½oz black peppercorns 2…
Coconut sambol
By Cynthia Shanmugalingam From Saturday Kitchen Ingredients 1 tsp Kashmiri chilli powder 3 tsp hot chilli powder 20 fresh curry leaves 20g/¾oz fresh root ginger,…
Herb-crusted rack of lamb with peas, bacon and onions and buttery Jersey royals
A rack of lamb is coated with a flavourful blend of herby buttery breadcrumbs, for a delightful alternative Sunday lunch…
Grilled squid with ginger, black bean and coriander dressing
Chargrilled squid is served with a refreshing garlic, ginger, and herb sauce, offering a quick and tasty dinner choice By…
Grilled brill with cannellini beans and roast vegetables
Brill, a fish with a sweet flavor often overlooked and underrated, pairs perfectly with roasted vegetables and a delightful herby…
Beetroot and blue cheese spelt
Pearled spelt is a versatile grain, similar in usage to pearl barley or bulgur. In this dish, it is paired…