Saturday Kitchen Recipes: June 20, 2015

Daniel Galmiche

Daniel Galmiche presents recipes that focus on classic French technique with a modern, approachable touch. The dishes featured here balance delicate flavour combinations and simple presentation so home cooks can reproduce them without specialist equipment.

• Pickled mackerel with warm potato and radish salad — a bright, briny starter that pairs cured mackerel with lightly dressed warm potatoes and crisp radish for contrast.

• Revolutionary French Cooking — a collection aimed at bringing contemporary French recipes into the home kitchen.

James Martin

James Martin shares hearty, flavor-forward recipes that are designed for family meals or entertaining. His dishes often combine bold spices and comforting textures to create memorable mains and desserts.

• Ginger and coconut lobster curry with ginger chutney and coconut sticky rice — a fragrant curry that highlights sweet coconut and warming ginger alongside tender lobster.
• Roasted pork fillet with chorizo and pepper sauce — a robust main course featuring pork complemented by smoky chorizo and a peppery sauce.
• Peach and marzipan tarts with amaretto ice cream — a dessert combining stone fruit and sweet almond flavours, balanced by an amaretto-flecked ice cream.

Leila Lindholm

Leila Lindholm blends international influences with simple, fresh ingredients. Her recipes showcase bright, seasonal produce and creative combinations that are well suited to relaxed dining and summer menus.

• Frozen pea ice cream with bananas and mint — an inventive frozen dessert that pairs the sweetness of banana with the freshness of peas and mint.
• Seared tuna sashimi with avocado salad — a light, elegant dish that combines lightly seared tuna with creamy avocado and crisp salad elements.

• A Piece of Cake — a collection focusing on accessible bakes and desserts.
• One More Slice — more recipes for baking enthusiasts and home cooks who enjoy sweet treats.

‘French food has undergone a transformation – in this book Daniel shows you how to master contemporary French recipes in your own home.’

Explore approachable techniques for classical and modern French dishes, with clear instructions aimed at home cooks who want reliable results.

‘Jason is one of the greats. The prowess of a Michelin-starred chef with accolades from every corner of the globe and also the person you want to be preparing your Sunday supper.’

This selection highlights chefs who combine professional technique with reassuringly practical recipes for everyday and special-occasion cooking.

Paul Hollywood’s book focuses on bread — how to make it, shape it and incorporate it into meals.

Find practical advice on techniques, starter recipes for beginners, and creative uses for homemade bread in family cooking.

Swedish-Moroccan Leila Lindholm’s collection celebrates global flavours with accessible recipes for pizza, pasta, bread, pancakes and desserts.

Perfect for cooks who enjoy mixing regional influences and seasonal produce to create simple, flavourful meals.