Potato, ricotta and herb dumplings with walnut and pul biber butter
By Sabrina Ghayour From Saturday Kitchen Ingredients For the dumplings 750g/1lb 10oz potatoes 500g/1lb 2oz ricotta cheese, drained well 2 free-range…
Smoked aubergine, pepper and walnut salad with pomegranate
By Sabrina Ghayour From Saturday Kitchen Ingredients 4 large aubergines, pricked with a fork 3 large red peppers 50g/1¾oz walnuts, roughly…
Grilled sirloin ‘tagliata’ with beans and salsa verde
By Theo Randall From Saturday Kitchen Ingredients For the beans 200g/7oz fresh borlotti beans, podded 3 garlic cloves 1 sprig sage…
Chocolate doughnuts with coffee sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the doughnuts 125ml/4fl oz full-fat milk 1 tsp yeast 220g/8oz plain flour 30g/1oz…
Pigeon with gorgonzola and peas
By Matt Tebbutt From Saturday Kitchen Ingredients For the pigeon 2 squab pigeons, cleaned 4 garlic cloves, peeled and left whole…
Fish curry with paneer stuffed naan bread
By Matt Tebbutt From Saturday Kitchen Ingredients For the fish curry 500g/1lb 2oz haddock, skinned and cut into chunks 1 tsp…
Saturday Kitchen Recipes 01 Jun 2019
Baked cod with curry sauce ● Tagliolini carbonara ● Seafood bourride ● Lobster and asparagus tart ● Fried tortillas with…
Tagliolini carbonara
By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta 300g/11oz ’00’ flour, plus extra for dusting 200g/7¼oz semolina flour, plus extra for dusting…
Seafood bourride
By Matt Tebbutt From Saturday Kitchen Ingredients To make the garlic mayonnaise 2 free-range egg yolks 3 garlic cloves, crushed 1 tbsp Dijon mustard 1 lemon,…
Fried tortillas with pulled chicken and tequila salsa
By Matt Tebbutt From Saturday Kitchen Ingredients For the pulled chicken and tequila salsa 2 chicken legs 1 chicken stock cube 2 green tomatoes, finely…