Harissa tagliatelle with crab, peas and chervil
You will need a pasta machine to make this recipe. Here are some of the best buys. By Sabrina Ghayour…
Coffee-roasted carrots with honey beetroot and burrata
Roasting carrots with whole coffee beans gives them a sweet, smoky flavour. By Elizabeth Haigh From Saturday Kitchen Ingredients For the coffee-roasted…
Spinach borek pastries with tomato and mint salad
These pastries are believed to originate from Turkey and can also be cooked in a large pan and then cut…
Chicken bastilla with orange salad
The bastilla is a famous chicken pie from Morocco that combines sweet and savoury flavours. By Nargisse Benkabbou From Saturday Kitchen Ingredients…
Seafood biryani with crunchy salad and masala raita
By Aktar Islam From Saturday Kitchen Ingredients 1 tbsp olive oil, plus extra for greasing 375g/13oz boneless turbot fillet 400g/14oz mussels in shells, scrubbed and debearded, cooked…
Black cavatelli with clams, prawns and courgettes
By Jane Baxter From Saturday Kitchen For the pasta 300g/10½oz semolina, plus extra for dusting 1 tbsp squid ink 140ml/4½fl oz…
Monkfish kebabs with chermoula
By Josh Katz From Saturday Kitchen For the kebabs 800g/1lb 12oz monkfish tail, skinned, filleted and cut into 5cm/2in pieces 3 garlic cloves 1 lemon…
Pan-fried cod with roast potatoes, spinach and crispy eggs
By Andi Oliver From Saturday Kitchen Ingredients For the roast potatoes and spinach 500g/1lb 2oz Jersey Royal potatoes, scrubbed and halved 4 tbsp vegetable…
Confit duck tostadas
By Andi Oliver From Saturday Kitchen Ingredients For the curtido 4 tbsp white vinegar 2 tsp sugar, or to taste 2 red chillies, finely chopped…
Fried anchovies with masala okra and cockle popcorn
By Andi Oliver From Saturday Kitchen Ingredients For the marinade 8 shallots, finely chopped 3–4 garlic cloves, finely chopped 5cm/2in piece fresh ginger, peeled and grated…