Tomahawk steak fried tacos, avocado chilli cream and roasted vegetables
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted marinated beef 2 dried ancho chillies 1 tbsp chopped fresh oregano 2 tbsp olive…
Caponata, lamb rump and salsa verde
By Theo Randall From Saturday Kitchen Ingredients For the lamb rump 1 lemon, zest and juice only 4 x 180g/6oz lamb rumps 2 garlic cloves,…
Jubilee biscuit cake
By Paul A Young From Saturday Kitchen Ingredients For the dark chocolate layer 100g/3½oz unsalted butter, softened 50g/1¾oz unrefined caster sugar 50g/1¾oz golden syrup…
Homemade tricolore pasta dough
By Mateo Zielonka From Saturday Kitchen Ingredients For the classic egg pasta 300g/10½oz Italian ’00’ flour 3 free-range eggs For the beetroot pasta…
Sweet and sticky pork ribs with root beer-braised onion cornbread
By Andi Oliver From Saturday Kitchen Ingredients For the root beer-braised onions 125g/4½oz unsalted butter 5 medium onions, very thinly sliced few sprigs…
Katsu sando
By Angelo Sato From Saturday Kitchen Ingredients For the white cabbage 60g/2¼oz white cabbage, very thinly sliced For the chicken katsu 60g/2¼oz cornflour…
Indonesian-style sour vegetable curry
By Matt Tebbutt From Saturday Kitchen Ingredients For the curry paste 5 green finger chillies, chopped 4 Thai shallots or 1 banana shallot, peeled…
Roast beef fillet wrapped in Parma ham with celeriac
By Theo Randall From Saturday Kitchen Ingredients For the Amarone sauce 100ml/3½fl oz port 100ml/3½fl oz Amarone or Valpolicella Ripasso red wine 100ml/3½fl…
Poke bowl
Poke Bowl or Poke Salad is a vibrant delight featuring marinated salmon and tuna, black rice, and fresh vegetables. This…
Roasted guinea fowl
By Theo Randall From Saturday Kitchen Ingredients 1 guinea fowl 150g/5½oz mascarpone 4 sprigs thyme, leaves picked and chopped 1 lemon, zest and juice 4…