Easy vegetarian pho with tofu
By Matt Tebbutt From Saturday Kitchen Ingredients For the pho 4cm piece fresh ginger, peeled and thinly sliced 6 Thai shallots or 1…
Rice pudding with brandy snaps
By Matt Tebbutt From Saturday Kitchen Ingredients For the rice pudding 250ml/9 fl oz double cream 1.5 litres/2½ pints whole milk 150g/5½…
Garlic butter smashed potatoes with whipped tofu
By Max La Manna From Saturday Kitchen Ingredients 30 new potatoes 1 tbsp extra-virgin olive oil 2 tbsp vegan butter, softened generous pinch salt ¼…
Chickpeas and Swiss chard with pan-fried cuttlefish and polenta fritta
By Theo Randall From Saturday Kitchen Ingredients For the chickpeas and Swiss chard 500g/1lb 2oz Swiss chard, leaves separated from stalks, stalks…
Spaghettini all’assassina
By Jane Baxter From Saturday Kitchen Ingredients 200g/7 oz spaghettini 200g/7 oz passata 1 tbsp red pepper paste (or tomato purée) 50ml/2 fl oz olive…
Cecamariti fritters
By Jane Baxter From Saturday Kitchen Ingredients 2.5g dried yeast 200g/7 oz plain flour 50g/1¾ oz fine semolina flour 5g/1/8 oz salt 10 black olives, destoned and…
Saturday Kitchen Recipes 27 Aug 2022
Roasted guinea fowl ● Steamed berry doughnuts ● Grilled marinated monkfish tail ● Braised venison with butter beans ● Blackened…
Saturday Kitchen Recipes 20 Aug 2022
Fried aubergine white miso dressing ● Cherry pie ● The perfect chocolate mousse ● Whole deep-fried onion ● Grilled…
Grilled langoustines with citrus-dressed samphire, courgette and couscous salad
By Matt Tebbutt From Saturday Kitchen Ingredients 6 langoustines 150g/5½oz samphire 1 courgette, thinly sliced 1 orange, zest and juice 1 lemon, zest and juice…
Seafood linguine
By Matt Tebbutt From Saturday Kitchen Ingredients 150g/5½oz clams, cleaned 150g/5½oz mussels, cleaned 2 tbsp olive oil 3 garlic cloves, finely chopped 1 red chilli, finely…