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Saturday Kitchen Best Bites

The best bits and favourite moments from Saturday Kitchen.

Last on TVEpisodesRecipes
Showing 745 - 768 of 959 recipes

Mini chestnut, apple and spinach Wellingtons

by Lorraine Pascale
Main course

Raymond Blanc’s light shellfish chowder

by Raymond Blanc
Light meals & snacks

Barbecued lamb with baked squash, anchovy, capers and brown butter

by Ben Tish
Main course

Poached turbot with a lemon and kelp crust and hasselback potatoes

by Dave Myers
Main course

Roasted pheasant salad with pancetta, chestnuts and pomegranate

by Theo Randall
Light meals & snacks

Monkfish with sage and onion stuffing and cranberry dressing

by Nathan Outlaw
Main course

Poached chicken with a fricassée of wild mushrooms

by Raymond Blanc
Main course

Slow-cooked chicken thighs with gravy

by Jason Atherton
Main course

Guinea fowl Maryland

by Glynn Purnell
Main course

Prawn and spring onion fritters

by Rick Stein
Starters & nibbles

Spelt risotto with purple sprouting broccoli and mushrooms

by Emily Roux
Main course

Stilton and butternut squash quiche with roast sprouts

by Yotam Ottolenghi
Main course

Spiced slow-cooked mutton with Mexican chillies

by Thomasina Miers
Main course

Chicken, walnut and pomegranate stew with Persian basmati rice

by Sabrina Ghayour
Main course

Baked Alaska with hot chocolate sauce

by Rachel Allen
Desserts

Beef jhal faraizi, karhai broccoli and sweet and sour squash

by Madhur Jaffrey
Main course

Beef stroganoff and rice

by Lawrence Keogh
Main course

Salt crust chicken with peas, broad beans and mousseron mushrooms

by Jun Tanaka
Main course

Marinated Ibérico pork fillet with sautéed potatoes

by José Pizarro
Main course

Pot roasted shoulder of lamb with beans, peas and a mint jelly

by James Martin
Main course

Vanilla and bourbon cheesecake

by James Martin
Desserts

Slow-braised breast of lamb with artichoke purée and purple sprouting broccoli

by Galton Blackiston
Main course

Crispy chilli beef

by Andrew Wong
Main course

Roast chicken thighs with lentils and mint yoghurt

by Glynn Purnell
Main course
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