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Saturday Kitchen Best Bites

The best bits and favourite moments from Saturday Kitchen.

Last on TVEpisodesRecipes
Showing 577 - 600 of 948 recipes

Galouti kebabs with sheermal breads

by Vivek Singh
Main course

Breaded pork cutlet tonkatsu

by Angela Hartnett
Main course

Lobster and asparagus tart

by Nathan Outlaw
Starters & nibbles

Oat crusted hake, smoked mackerel and mussel velouté

by Anna Haugh
recipe

Sticky prawns and cured salmon with fragrant vegetables and crispy shallots

by Matt Tebbutt
Light meals & snacks

Mint chocolate cremosa, raspberry purée, chocolate soil and dressed raspberries

by Glynn Purnell
Desserts

Crispy chicken thighs with avocado, chargrilled asparagus, chorizo and aioli

by Stephen Terry
Main course

Monkfish and scallop spiedini

by Theo Randall
Main course

Pea and lovage croquettes with asparagus tips and herb salad

by Rosie Birkett
Main course

Chocolate bar fridge cake

by Anna Haugh
Cakes and baking

Tava lamb with avocado and radish salad

by Georgina Hayden
Main course

Grilled squid with mushrooms and chicken fat

by Pam Brunton
Light meals & snacks

Roast lamb with potatoes and fennel

by Jane Baxter
Main course

Marinated red mullet with okra and pea fritters and fried plantain

by Frederick Forster
Main course

Thai-style baked seabass with bok choi and rice noodle salad

by Donal Skehan
Main course

Sticky hoisin duck burgers with sweet potato fries

by Donal Skehan
Main course

Roast duck, asparagus and morels

by Bryn Williams
Main course

Avocado 'cannelloni' with crab, scallops and sea herbs

by Galton Blackiston
Light meals & snacks

John Dory with asparagus, chilli and orange salad

by Nathan Outlaw
Main course

Yunnanese seared beef with mint, fermented chilli bean, lime and lemongrass dressing

by Andrew Wong
Main course

Low-fat vanilla cake

by Mich Turner
recipe

Guinea fowl in a celeriac wrap with Alexander kimchi and turmeric sauce

by Frances Atkins
Main course

Prawn and courgette linguine with broad bean salad

by Gennaro Contaldo
Main course

Crispy duck breast with glazed miso aubergine and edamame beans

by James Martin
Main course
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