Fermented gooseberries with poached prawns
By Matt Tebbutt From Saturday Kitchen Ingredients For the fermented gooseberries 250g/9oz gooseberries 1 tsp salt 1 tsp sugar 1 tsp lemon juice 1…
Chicken bao
By Matt Tebbutt From Saturday Kitchen Ingredients 2 skinless, boneless, chicken thighs, minced or very finely chopped 2 garlic cloves, crushed or grated 2…
Gooseberry crumble tart
By Matt Tebbutt From Saturday Kitchen Ingredients 1 x 12cm/5in shop-bought pasty tart case or homemade, blind-baked tart case 600g/21oz…
Brine for chicken
By Matt Tebbutt From Saturday Kitchen Ingredients 250g/9oz soft light brown sugar 150g/5½oz sea salt 1 tbsp fennel seeds 1 tbsp coriander seeds 1…
Potato and parsley soup with black pudding and cheddar toasties
By Jason Atherton From Saturday Kitchen Ingredients For the soup 700g/1lb 9oz Désirée potatoes, peeled and thinly sliced 50g/1¾oz unsalted butter 750ml/1¼ pints…
Marrakesh-inspired lamb with bulgur wheat salad
By Andi Oliver From Saturday Kitchen Ingredients For the lamb shoulder 2kg/4lb 8oz lamb shoulder pinch saffron 2 sticks cinnamon 2 tsp turmeric 1 tsp paprika…
Saturday Kitchen Recipes 22 Aug 2020
Marrakesh lamb ● Gooseberry crumble tart ● Chicken bao ● Fermented gooseberries ● Brine for chicken ● Potato and parsley…
Saturday Kitchen Recipes 15 Aug 2020
Cod with confit lemon and zhoug ● Ching's homemade kimchi ● Crab scones with fennel slaw ● Beef rendang ●…
Orange and cardamom cake with orange frozen yoghurt
By Matt Tebbutt From Saturday Kitchen Ingredients For the orange cake 3 oranges 6 free-range eggs 300g/10½oz self-raising flour 2 tsp baking powder 100g/3½oz desiccated…
Barbecue sauce
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp molasses 30g/1oz soft dark brown sugar 40ml/1½fl oz hoisin sauce 20ml/¾fl oz oyster sauce 3…