Hanetsuki gyoza
By Tim Anderson From Saturday Kitchen Ingredients For the gyozas 250g/9oz pork mince 4 garlic cloves, finely grated 15g/½oz nira (also known as garlic chives), finely…
Saturday Kitchen Recipes 20 Apr 2019
Hanetsuki gyoza ● Souped up instant ramen ● Rhubarb and orange rice pudding ● Sticky hoisin duck burgers ● Chocolate…
Saturday Kitchen Recipes 13 Apr 2019
Alpine cheese soup ● Spiced bream ● Mussel soup with mussel fritters ● Gnocchi primavera with grilled tuna ● Lamb…
Alpine cheese soup
By Richard Bainbridge From Saturday Kitchen Ingredients 75g/2½oz salted butter 4 shallots, finely chopped 200g/7oz Parmesan, grated 70g/2½oz Mrs Temple’s Alpine cheese or Gruyère, grated 200ml/7fl…
Lamb chops with skordalia and a Greek feta dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the skordalia 400g/14oz potatoes, peeled and roughly chopped 8 garlic cloves, peeled and left whole 300ml/10fl oz double…
Spiced bream, charred sweetcorn cream and coconut green chilli butter
By Andi Oliver From Saturday Kitchen Ingredients For the bream 4 sea bream fillets, skin-on, pin-boned 1 tsp ground cumin 1 tsp ground coriander 1 tsp paprika…
Gnocchi primavera with grilled tuna and confit lemon
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit lemon 200ml/7fl oz stock syrup (equal quantities sugar and water) 1 lemon, very thinly sliced…
Mussel soup with mussel fritters and pickled fennel
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled fennel 1 fennel bulb, thinly sliced 2 star anise 1 tsp allspice berries 1 tsp coriander seeds 1…
Saturday Kitchen Recipes 06 Apr 2019
Guinea fowl celeriac wrap ● Gypsy eggs ● Braised lamb neck coriander relish ● Crisp pork belly ● Spiced braised…
Guinea fowl in a celeriac wrap with Alexander kimchi and turmeric sauce
By Frances Atkins From Saturday Kitchen Ingredients For the Alexander kimchi 100g/3½oz prepared Alexander leaves 2 tsp sea salt 1 small cucumber, peeled and…