Cajun hash Benedict
By Shivi Ramoutar From Saturday Kitchen Ingredients For the Cajun hollandaise 4 free-range egg yolks 5 tbsp soured cream 4 tbsp butter ½ lemon, juice…
By Shivi Ramoutar From Saturday Kitchen Ingredients For the Cajun hollandaise 4 free-range egg yolks 5 tbsp soured cream 4 tbsp butter ½ lemon, juice…
By Jack Croft and Will Murray From Saturday Kitchen Ingredients For the chestnuts 25ml/1fl oz sherry vinegar 100ml/3½fl oz rapeseed oil 1 banana…
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients For the chicken 1 tsp coriander seeds 1 tsp dried oregano ½ tsp grated fresh nutmeg 1…
By Matt Tebbutt From Saturday Kitchen Ingredients For the cavatelli ½ tsp salt, plus extra for cooking 300g/10½oz semolina flour For the ricotta…
By Matt Tebbutt From Saturday Kitchen Ingredients 6 Braeburn apples, peeled, cored and sliced 1 uncooked sweet shortcrust pastry case, about 25cm/10in wide…
By Matt Tebbutt From Saturday Kitchen Ingredients For the dumplings 150g/5½oz self-raising flour 70g/2½oz suet, shredded 1–2 tbsp caraway seeds, toasted 1–2 tbsp Dijon…
By Matt Tebbutt From Saturday Kitchen Ingredients For the brine 100g/3½oz salt 70g/2½oz light brown sugar 50ml/2fl oz red wine vinegar 1 tsp black…
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb 30g/1oz butter, softened 3 garlic cloves, crushed 1 tbsp chopped thyme 1 tbsp…
By Matt Tebbutt From Saturday Kitchen Ingredients For the hazelnut ice cream 250g/9oz shelled hazelnuts 250ml/9fl oz full-fat milk 6 free-range egg yolks…
By Gurdeep Loyal From Saturday Kitchen Ingredients For the crab 10g/⅓oz lemongrass stalks, trimmed and chopped 2 garlic cloves, chopped 1 red chilli 2 tbsp coconut oil…