Iraqi dolma
By Philip Juma From Saturday Kitchen Ingredients 6 onions, peeled 450g/1lb vine leaves, rinsed and drained 8 baby peppers, cores removed and left whole…
Sausage and ricotta cannelloni
By Theo Randall From Saturday Kitchen Ingredients For the filling 400g/14oz Italian sausages, skins removed and sausage meat finely chopped 1 onion, finely chopped…
Roast saddle of lamb with baked Savoy cabbage
By Matt Tebbutt From Saturday Kitchen Ingredients For the baked Savoy cabbage 1 Savoy cabbage, dark green leaves separated and kept…
Spiced haddock with mussels and clams
By Cyrus Todiwala From Saturday Kitchen Ingredients For the garlic, chilli and cumin butter 2 heaped tbsp butter, softened 1 heaped tsp cumin seeds,…
Seared tuna steaks with anchovy and rosemary sauce
By Theo Randall From Saturday Kitchen Ingredients For the vegetables 300g/10½oz new potatoes, scrubbed 150g/5½oz bobby or green beans, topped and tailed 150g/5½oz…
Confit sardines with piperade and chives
By Jason Atherton From Saturday Kitchen Ingredients For the confit sardines 6 large sardines, gutted and cleaned 4 bay leaves few sprigs fresh thyme…
Duckstrami with smacked cucumber
By Sam and Shauna From Saturday Kitchen Ingredients For the duck breasts 2 duck breasts, skin on 20g/¾oz fine sea salt 2 tsp soft…
Fried sea bream with golden sauce and escovitch pickles
By Andi Oliver From Saturday Kitchen Ingredients For the sea bream 150g/5½oz plain flour ½ tsp paprika ½ tsp ground coriander ½ tsp cumin pinch…
Recipes from Georgina Hayden’s cookbook, Taverna
Greek ricotta, pistachio and apricot pancake recipe CREDIT: KRISTIN PERERS Anari, or Greek ricotta, is the base of many sweet…