Goat curry with Bajan spices
By Ryan and Liam Simpson-Trotman From Saturday Kitchen Ingredients For the Bajan spice mix 8 dried scotch bonnets 8 tbsp dried thyme 4…
Marinated lamb chops with a coriander and mint vinaigrette
By Wolfgang Puck From Saturday Kitchen Ingredients For the marinated lamb chops 225ml/8fl oz mushroom soy sauce 225ml/8fl oz mirin 600g/1lb 5oz lamb chops Asian-style…
Multi-coloured ravioli with tomato sauce
By Danilo Cortellini From Saturday Kitchen Ingredients Method For the yellow pasta, place the flour in a large mixing bowl and…
Seabass with roast vegetables
By Olia Hercules From Saturday Kitchen Ingredients Method To make the vegetables, light the barbecue about 30 minutes before you want…
Pork and potato hash with oyster mushrooms
By Ching-He Huang From Saturday Kitchen Ingredients For the rice 350g/12oz jasmine rice 400ml/14fl oz chicken stock For the oyster mushrooms 200g/7oz oyster mushrooms…
Hake, crab and tomatoes
By Adam Handling From Saturday Kitchen Ingredient For the tomatoes (marinade makes more than you will need for this recipe) 200ml/7fl oz…
Tomato consommé with burrata mille feuille
By Marianne Lumb From Saturday Kitchen Ingredients For the consommé 1.4kg/3lb2oz ripe tomatoes on the vine, diced 1 red onion, roughly chopped 25g/1oz fresh basil, roughly…
Galouti kebabs with sheermal breads
By Vivek Singh From Saturday Kitchen Ingredients For the roasted cumin seeds 1½ tsp cumin seeds For the sheermal breads 350ml/12fl oz milk 30g/1oz sugar…
Pickled mackerel fillets with radish and kohlrabi salad
In this recipe, mackerel is pickled rather than grilled or fried and served with a fresh kohlrabi salad. By Helena Puolakka…
Pea and lovage croquettes with asparagus tips and herb salad
Lovage adds an intense celery-like flavour to dishes and is featured here in the croquettes and in the salad. By Rosie…