Baked cabbage rolls with braised red cabbage
A warming festive family supper – oven-baked cabbage rolls stuffed with turkey mince, spices and herbs. By Jane Baxter From Saturday…
Porcini mushroom and spinach risotto
A soul-warming risotto from delicately simmering carnaroli rice in a rich vegetable stock, infusing it with earthy porcini mushrooms, Parmesan,…
Vinidaloush with plantain and coconut fungee
A Caribbean twist on a vindaloo – made with tender, slow-cooked pork belly marinated in a herby green seasoning. By…
Char siu pork belly
A sweet and savory roasted pork, char siu is probably the most popular roasted meat preparation in Cantonese cuisine. By Matt Tebbutt From…
Baked gnocchi with porcini, tomato and thyme
Soft potato gnocchi meets earthy porcini mushrooms and vibrant tomatoes, all baked to perfection. A true treat for your taste…
Anari, nectarine and pistachio pancake
Indulge in the perfect weekend brunch with a Greek-inspired pancake made with anari or ricotta cheese, crowned with sweet honey-drenched…
Malaysian chicken curry with flaky flatbreads
This delectable chicken curry is accompanied by homemade crispy and flaky roti, making it truly worth the time and effort…
Esquites (Mexican sweetcorn salad)
Elevate your taste buds with a charred sweetcorn dish enhanced by chipotle chili flakes, complemented by a feta and soured…
Easter lamb scrumpets with salsa verde
By Richard Bainbridge From Saturday Kitchen Ingredients For the lamb scrumpets 400-600g/14oz-1lb 5oz piece lamb breast, bones removed (or alternatively cook with…
Hazelnut Paris-Brest with hazelnut ice cream and warm chocolate sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the hazelnut ice cream 250g/9oz shelled hazelnuts 250ml/9fl oz full-fat milk 6 free-range egg yolks…