By Matt Tebbutt From Saturday Kitchen Method Rice Pudding: Rinse the rice and transfer it to a large saucepan. Add 200ml (7fl oz) water and cook over low heat until the water is absorbed …
By Antonio Carluccio From Saturday Kitchen Ingredients For the Stuffed Lamb Cutlets: Lamb cutlets (trimmed): 16 (140g/5-6oz each) Salt and freshly ground black pepper Fontina or Gruyere cheese (cut into slivers): 75g (2½oz) Large fresh …
By Matt Tebbutt From Saturday Kitchen Ingredients For the Chicken-Fried Rice: Free-range eggs (beaten): 2 Soy sauce: 2 tbsp Sesame oil: 2 tsp Vegetable oil: 2 tbsp Shallot (sliced): 1 Garlic cloves (crushed): 3 …
By John Gregory-Smith From Saturday Kitchen Ingredients For the Crispy Chickpeas with Pomegranate and Hummus: Chickpeas (2 x 400g tins): 800g Garlic powder: 2 tsp Smoked paprika: 2 tsp Dried oregano: 2 tsp Allspice: …
By Owen Morgan From Saturday Kitchen Method Jamón Ibérico Croquetas: Place the diced Ibérico ham in a heavy-based saucepan over medium heat. Stir for about 2 minutes until the fat renders. Add the butter …
By Cynthia Shanmugalingam From Saturday Kitchen Method Sri Lankan Curry Powder: Heat a dry frying pan over medium-low heat. Add coriander, cumin, fennel seeds, and black peppercorns. Toast for 1–2 minutes. Add curry leaves …
By Genevieve Taylor From Saturday Kitchen Method Prepare the Leeks: Trim both ends of the leeks slightly, keeping some of the green parts. Slice each leek in half lengthways and peel off the top …
Kreatopites are traditional Greek meat pies. These pies are known for their rich flavour and rustic appeal, often found in villages across Greece, particularly in regions like Kefallonia. They are versatile and can be served as …
By Jason Atherton From Saturday Kitchen Ingredients For the beef gravy: Beef trimmings: 200g/7oz Olive oil: 1 tbsp Button mushrooms, halved: 10 Banana shallot, roughly chopped: 1 Garlic cloves, roughly chopped: 3 Bay leaf: …
By Matt Tebbutt From Saturday Kitchen Method Making the Pasta Dough Combine Ingredients: In a large bowl, mix the 00 flour and fine semolina flour. Add the beaten eggs and 2 tablespoons of water. …
By Matt Tebbutt From Saturday Kitchen Method Pasta Dough Preparation In a large bowl, combine 00 flour and semolina flour. Add beaten eggs and 2 tbsp water to the flour mixture. Mix ingredients with …
By Matt Tebbutt From Saturday Kitchen Ingredients For the pan-fried roast chicken: Olive oil: 2 tbsp Chicken supreme, bone in, skin on: 2 pieces Unsalted butter: 40g/1½oz Garlic clove, peeled and left whole: …
By Sophie Wyburd From Saturday Kitchen Ingredients For the kebabs: Vegetable oil: 1 tbsp Limes (sliced into thin rounds): 3 (2 for slicing) Honey: 100g/3½oz Tamari: 3 tbsp Hot sauce: 6 tbsp Olive oil: …
By Theo Randall From Saturday Kitchen Method Making the Pasta Dough: Combine both flours in a large bowl. Add the beaten eggs and 2 tablespoons of water. Mix with a fork until combined, then …
By Sudhir and Avi From Gully Indian Street Food Ingredients For the marinade: Paneer (cubed): 250g/9oz Vegetable oil: 2 tbsp Garlic paste: 2 tsp Ginger paste: 2 tsp Ground turmeric: 1 tsp Salt: A …
By Matt Tebbutt From Saturday Kitchen Ingredients For the poached rhubarb: Rhubarb (cut into batons): 500g/1lb 2oz Grapefruit juice: 1 (from 1 grapefruit) Caster sugar: 40g/1½ oz Star anise: 1 For the biscuit base: …
By Matt Tebbutt From Saturday Kitchen Ingredients For the fritters: Courgettes, grated: 4 Ground cumin: ½ tsp Ground coriander: ½ tsp Finely chopped fresh dill: ½ tsp Feta: 100g/3½oz Spring onions, chopped: 6 Plain …
By Matt Tebbutt From Saturday Kitchen Ingredients For the dip Walnuts, 200g/7oz, toasted Garlic cloves, 3, crushed Walnut oil, 100ml/3½fl oz Red chilli powder, a pinch Ground coriander, 1 tsp Ground fenugreek, ½ tsp …
