Cypriot lamb with potatoes, tomatoes and onions
By Matt Tebbutt From Saturday Kitchen Ingredients For the Cypriot lamb 500g/1lb 2oz lamb neck fillet, chopped into large pieces 500g/1lb 2oz lamb…
Fried corned beef Reuben sandwich
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickles 1 cucumber, thinly sliced ½ onion, thinly sliced 1 tsp celery seeds…
Chaat masala potatoes with yoghurt
By Yotam Ottolenghi From Saturday Kitchen Ingredients For the chaat masala potatoes 750g/1lb 10oz baby new potatoes, cut lengthways into 1cm/½in thick…
Spicy mushroom lasagne
By Yotam Ottolenghi From Saturday Kitchen Ingredients 750g/1lb 10oz chestnut mushrooms halved 500g/1lb 2oz oyster mushrooms 135ml/4½fl oz olive oil, plus extra for greasing…
Saturday Kitchen Recipes 29 Aug 2020
Seared tuna steaks with anchovy and rosemary sauce ● Tepsi kebab with spinach yoghurt ● Mushroom panzerotti ● Roast duck…
Roast duck breasts with endive and mooli salad
By Matt Tebbutt From Saturday Kitchen Ingredients Method To make the duck, preheat the oven to 200C/180C Fan/Gas 6. Rub…
Mushroom panzerotti
By Matt Tebbutt From Saturday Kitchen Ingredients For the panzerotti 1 tbsp olive oil 3 portobello mushrooms, finely chopped 2 onions, finely chopped…
Griddled vegetables with bonito seasoning
By Matt Tebbutt From Saturday Kitchen Ingredients Method To make the seasoning, preheat the oven to 220C/200C Fan/Gas 7, place…
Tepsi kebab with spinach yoghurt
By Sabrina Ghayour From Saturday Kitchen Ingredients For the tepsi kebap 500g/1lb 2oz lamb mince, about 20 per cent fat 1 onion, minced…
Seared tuna steaks with anchovy and rosemary sauce
By Theo Randall From Saturday Kitchen Ingredients For the vegetables 300g/10½oz new potatoes, scrubbed 150g/5½oz bobby or green beans, topped and tailed 150g/5½oz…