Sweetcorn mapo tofu
By Ching-He Huang From Saturday Kitchen Ingredients 2 tbsp peanut oil 2 garlic cloves, finely chopped 2½cm/1in piece fresh root ginger, peeled and grated…
Hoisin duck and strawberry crispy wonton ‘tacos’
By Ching-He Huang From Saturday Kitchen Ingredients For the hoisin duck 2 garlic cloves, crushed 2 tbsp grated fresh root ginger 1 tbsp…
Prawn aguachile cucumber & pickled onions
By Marcus Samuelsson From Saturday Kitchen Ingredients For the aguachile 100g/3½oz cucumber, peeled 4 sushi grade carabinero prawns, peeled, halved and de-veined (head…
Beef cheek, kidney and marrow pie
By Matt Tebbutt From Saturday Kitchen Ingredients For the filling 1kg/2lb 4oz beef cheeks 500g/1lb 2oz beef kidney plain flour, for dusting 1 tbsp olive…
Truffled potato croquettes with Dover sole
By Matt Tebbutt From Saturday Kitchen Ingredients For the croquettes 800g/1lb 12oz potatoes, peeled and cut into chunks ½ truffle, finely chopped…
Thai chicken larb with toasted rice
By Matt Tebbutt From Saturday Kitchen Ingredients 100g /3½oz jasmine rice 2 garlic cloves, grated 1 stick lemongrass, finely chopped 1 green chilli, finely chopped 2…
Saturday Kitchen Recipes 06 Jul 2019
Courgette stalk “pasta” hazelnut and herb pesto ● Coconut cauliflower with spiced lentils ● Seitan with raw vegetable salad ● Vegan “Waldorf…
Seitan with raw vegetable salad
By Glynn Purnell From Saturday Kitchen Ingredients 2 tbsp vegetable oil 200g/7oz log seitan, sliced into 2cm slices (available online) 2…
Coconut cauliflower with spiced lentils
By Glynn Purnell From Saturday Kitchen Ingredients For the coconut cauliflower 400g tin coconut milk 2 dried kaffir lime leaves 1 garlic clove, crushed 1 lime,…
Vegan “Waldorf salad”
By Glynn Purnell From Saturday Kitchen Ingredients For the pickled raisins 300ml/10fl oz white wine vinegar 300g/10½oz caster sugar 1 tbsp coriander seeds 1…