Manchego fondue in deep-fried potato skins
By Matt Tebbutt From Saturday Kitchen Ingredients 2 baking potatoes 300g/10½oz manchego, grated 1 garlic clove, finely chopped 200ml/7fl oz double cream 100ml/3½fl oz amontillado sherry…
Steamed syrup sponge and custard
By Matt Tebbutt From Saturday Kitchen Ingredients For the sponge 175g/6oz salted butter, softened, plus extra for greasing 2 lemons, 1 cut…
Bean burgers with tomato salsa
By Matt Tebbutt From Saturday Kitchen Ingredients For the burgers 1 onion, grated 1 carrot, peeled and grated 2 garlic cloves, minced 2 hot…
Saturday Kitchen Recipes 05 Feb 2022
Hand-dived scallop skewers ● Keralan prawn curry ● Bean burgers ● Steamed syrup sponge and custard ● Manchego fondue in…
Saturday Kitchen Recipes 29 Jan 2022
Eight treasures soup ● Steamed sea bass ● North African-style beef ● Marinated cod with jalfrezi sauce ● Stir-fried spinach…
Dumplings
By Ching-He Huang From Saturday Kitchen Ingredients For the dumplings 50g/1¾oz smoked tofu, drained, rinsed in cold water and cut into cubes…
Steamed sea bass in a fragrant spicy sauce
By Ching-He Huang From Saturday Kitchen Ingredients For the steamed sea bass 1 whole fresh sea bass, head to tail no longer…
Eight treasures soup
By Mandy Yin From Saturday Kitchen Ingredients For the soup 15g/½oz Korean sweet potato glass noodles 1½ tbsp dried wood-ear mushrooms or dehydrated black fungus…
Stir-fried spinach with garlic and firecracker corn
By Matt Tebbutt / Ken Hom From Saturday Kitchen Ingredients For the stir-fried spinach 1 tbsp vegetable oil 4 garlic cloves, crushed 1…
Marinated cod with jalfrezi sauce, raita and saag aloo
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated cod 3 tbsp plain yoghurt 1 tsp turmeric 1 tsp ground coriander 1…