Marinated sirloin steak with Vietnamese-style dressing
By Matt Tebbutt From Saturday Kitchen Ingredients 300g/10½oz sirloin steak with plenty of fat For the marinade 2 tsp pickled chillies, chopped 3 garlic cloves,…
Pork chops with spinach-stuffed cauliflower
By Matt Tebbutt From Saturday Kitchen Ingredients For the spinach-stuffed cauliflower 1 cauliflower, with leaves 25g/1oz butter, plus extra for roasting 1 shallot,…
Tropical salt fish fritters, ‘zing ting’ aioli and a winter citrus salad
By Shivi Ramoutar From Saturday Kitchen Ingredients For the cheat’s salt fish 250g/9oz white fish (cod works really well) coarse sea salt For the…
Monkfish satay, roast carrots, peanuts and lime
By Tom Brown From Saturday Kitchen Ingredients For the monkfish satay 2 limes, 1 juice only, 1 sliced in half, to serve…
Chicken fricassee with pesto and sun-blushed tomatoes
By Anna Haugh From Saturday Kitchen Ingredients For the pesto 50g/1¾oz toasted pine nuts 1 bunch basil 40g/1½oz Parmesan, grated 1 garlic clove, chopped 1 lemon, zest…
Clementine and gin-cured salmon
By Adam Byatt From Saturday Kitchen Ingredients For the pickle liquor 200ml/7fl oz Chardonnay white wine vinegar 200g/7oz caster sugar 1 red chilli 1…
Deep-fried garlic snails with onion purée
By Matt Tebbutt From Saturday Kitchen Ingredients For the flavoured butter 150g/5½oz salted butter 2 tbsp finely chopped curly parsley 3 garlic cloves, peeled…
Coconut tart with chocolate mousse
By Matt Tebbutt From Saturday Kitchen Ingredients For the chocolate mousse 150g/5½oz dark chocolate, broken into pieces 50g/1¾oz salted butter 2 free-range eggs,…
Crab with glazed béarnaise
By Matt Tebbutt From Saturday Kitchen Ingredients For the crab 250g/9oz freshly picked white crabmeat 1 lime, juice only ½ tbsp finely…
Saturday Kitchen Recipes 09 Jan 2021
Clementine and gin-cured salmon ● Crab with glazed béarnaise ● Coconut tart ● Deep-fried garlic snails with onion purée…