Duck hash with fried eggs and pickles
Shredded duck meat mixed with potatoes and vegetables, all sautéed to perfection – perfect for brunch or a comforting dinner.…
Maraschino cherry and almond truffles
By Paul A Young From Saturday Kitchen Ingredients For the chocolate cherries 24 maraschino cherries in syrup, strained and syrup reserved 350g/12oz almond…
Fear-free fish stew
By Nigella Lawson From Cook Eat Repeat Ingredients 2 tbsp olive oil small bunch fresh coriander, leaves and stalks separated and finely…
Fried chicken sandwich
By Nigella Lawson From Cook Eat Repeat Ingredients For the pink-pickled onions ½ red onion, thinly sliced red wine vinegar or lime…
No-churn cheesecake ice cream with cherries jubilee
By Nigella Lawson From Cook Eat Repeat Ingredients For the ice cream 175g/6oz condensed milk 250ml/9fl oz double cream 1½ tbsp lemon juice…
Wide noodles with lamb shank in aromatic broth
By Nigella Lawson From Cook Eat Repeat Ingredients 1 tbsp gochujang paste 2 tsp sea salt flakes (or 1 tsp fine sea salt),…
Chocolate tahini pudding with tahini cream and date molasses
By Nigella Lawson From Cook Eat Repeat Ingredients 250g/9oz (approx. 2 medium) very ripe or overripe bananas, peeled 4 tbsp olive…
Saturday Kitchen Recipes 21 Nov 2020
Baked autumn vegetables ● Fig, apple, almond tart ● Spiced crispy tofu ● Skordalia ● Potatoes with cashew nuts ●…
Spiced aubergine (dahi baingan)
By Asma Khan From Saturday Kitchen Ingredients For the spiced aubergine 1 tsp ground turmeric ½ tsp chilli powder 1 tsp salt 4 medium aubergines,…
Potatoes with cashew nuts (kaju aloo)
By Asma Khan From Saturday Kitchen Ingredients 1 kg/2lb 4oz large white potatoes (such as Maris Piper), unpeeled 6 green chillies, roughly chopped (seeds…