Poke bowl
Poke Bowl or Poke Salad is a vibrant delight featuring marinated salmon and tuna, black rice, and fresh vegetables. This…
Mussel and leek fritters with sweetcorn relish
By Matt Tebbutt From Saturday Kitchen Ingredients For the mussel and leek fritters 25g/1oz unsalted butter 2 leeks, thinly sliced 1 garlic clove,…
Yuxiang aubergine with shiitake mushrooms
By Ching-He Huang From Saturday Kitchen Ingredients For the yuxiang sauce 100ml/ 3½fl oz cold vegetable stock 1 tbsp tamari or low…
Falafel wraps with homemade flatbreads
By Imad Alarnab From Saturday Kitchen Ingredients Method To make the flatbread, mix together the flour, salt, sugar and yeast in…
Grilled cheese with damson chutney and roasted cobnuts
By Matt Tebbutt From Saturday Kitchen Ingredients For the damson chutney 2 cloves ½ tsp black peppercorns 1 star anise 500g/1lb 2oz damsons, stones…
Spiced chicken skewers with coriander chutney and pilau rice
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated chicken 250g/9oz full-fat Greek-style yoghurt 2 tbsp cumin seeds, toasted 2 tbsp coriander…
Slow-roast honey duck with watermelon salad
By Bryn Williams From Saturday Kitchen Ingredients For the honey duck 1 x 2.5kg/5lb 8oz oven-ready whole duck 1 tsp black peppercorns, cracked…
Slow-roast shoulder of lamb
By Bryn Williams From Saturday Kitchen Ingredients For the lamb 1 small shoulder of lamb (about 1.5kg–2kg/3lb 5oz–4lb 8oz) 50ml/2fl oz vegetable oil 100g/3½oz…
Nordic ceviche, spruce dressing and lingonberries
By Niklas Ekstedt From Saturday Kitchen Ingredients For the spruce dressing 1 free-range egg yolk 1 tsp French mustard 1 tbsp edible spruce oil…
Seared beef tenderloin with flatbread
By Niklas Ekstedt From Saturday Kitchen Ingredients For the flatbread 375ml/13fl oz full-fat milk 75g/2¾oz unsalted butter, cut into cubes 35g/1¼oz runny honey…