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Saturday Kitchen

Weekend food show full of mouth-watering food, great chefs and celebrity guests.

Last on TVEpisodesRecipes
Showing 1585 - 1608 of 1834 recipes

Glazed pork cheeks with mushroom ketchup

by Matt Tebbutt
Main course

Braised lamb shanks with roasted sweet potatoes and spiced crisps

by Michel Roux Jr.
Main course

Chicken supreme au vin bourguignon

by Michel Roux Jr.
Main course

Noodles with beansprouts and ham

by Ken Hom
Main course

Stuffed cabbage

by Matt Tebbutt
Main course

Harissa-roasted monkfish with blood orange, sumac, pomegranate and za'atar flatbread

by Matt Tebbutt
Main course

Chicken velouté soup with cheese croquette and truffle

by Michel Roux Jr.
Main course

Linzer torte with crème fraîche

by Matt Tebbutt
Cakes and baking

Venison with winter vegetables, crispy seaweed and parsley

by Glynn Purnell
Main course

Pan-fried John Dory with turnips and chestnuts

by Tom Aikens
Main course

Spiced pollock with sour cabbage and apple

by Michel Roux Jr.
Main course

Whole baked plaice with thyme, cavolo nero, celeriac, walnuts and apple

by Tristan Welch
Main course

Slow-cooked shoulder of lamb with Jansson’s temptation and sautéed sprout tops

by Matt Tebbutt
Main course

Poached halibut with artichokes and béarnaise sauce

by Matt Tebbutt
Main course

Braised beef cheeks with quince, bay, cinnamon and olive oil mash

by Ben Tish
Main course

Fried scallops with curried cauliflower and coconut sauce

by Glynn Purnell
Main course

Spinach, pea and sun-dried tomato tagliatelle

by Donal Skehan
Main course

Seared sliced beef salad with rocket and horseradish dressing

by Ed Baines
recipe

Warm salad of black pudding, potatoes and bacon with curried haddock

by Matt Tebbutt
Light meals & snacks

Grilled lamb chop with green apple harissa, green tahini and spring onion

by Josh Katz
Light meals & snacks

Roast rabbit with tomatoes, olives and mustard seeds

by Matt Tebbutt
Main course

Sea bream in crazy water (Orata all’acqua pazza)

by Gennaro Contaldo
Main course

Â鶹ԼÅÄmade linguine with a mussel and tomato sauce and pesto

by James Martin
Main course

Oxtail poutine and butter-fried steak with golden garlic

by Richard H Turner
Main course
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