Murgh kay tikkay (or Murgh tikka)
By Cyrus Todiwala From Saturday Kitchen Ingredients For the tikka 800g/1lb 12oz boned chicken, legs and breasts, cut into 4cm/1½in x 4cm/1½in…
Glazed phirni with Scottish strawberries compôte
By Tony Singh From Saturday Kitchen Ingredients For the phirni 30 almonds 15–18 pistachios 1 litre/1¾ pint full-fat milk 130g/4½oz basmati rice or long grain rice,…
Tomahawk steak fried tacos, avocado chilli cream and roasted vegetables
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted marinated beef 2 dried ancho chillies 1 tbsp chopped fresh oregano 2 tbsp olive…
Poached sea trout with wasabi and watercress sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the stock 2 shallots, sliced 1–2 fennel bulbs 1 tsp peppercorns 1 tsp coriander seeds 150ml/5fl oz vermouth…
Ratatouille with olive-stuffed lamb
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb 50g/1¾oz baby spinach 1 leg of lamb, lower longer bone removed, top…
Lobster roll with burger sauce and pickles
By Paul Ainsworth From Saturday Kitchen Ingredients For the lobster patties 300g/10½oz cooked small prawns, half roughly chopped, half left whole 50g/1¾oz double…
Sticky liquorice pudding with salted liquorice caramel
By Paul Ainsworth From Saturday Kitchen Ingredients For the sticky liquorice pudding 300g/10½oz dried, pitted Medjool dates 75g/2½oz liquorice sweets, finely chopped 1 tsp bicarbonate…
Piri-piri chicken with potatoes, peppers and tomatoes
By Paul Ainsworth From Saturday Kitchen Ingredients For the piri-piri marinade 1 red chilli, sliced (or to taste) 1½ tsp smoked paprika 25g/1oz…
Strawberry custard tart
By Ravneet Gill From Saturday Kitchen Ingredients For the crème diplomat 500ml/18fl oz full-fat milk 125g/4½oz caster sugar 6 free-range egg yolks 40g/1½oz cornflour 1 vanilla…
Gado gado salad
By Olly Smith From Saturday Kitchen Ingredients For the salad 2 free-range eggs 4–5 small salad potatoes, quartered 100g/3½oz fine green beans sesame oil,…