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Saturday Kitchen Best Bites

The best bits and favourite moments from Saturday Kitchen.

Last on TVEpisodesRecipes
Showing 625 - 648 of 945 recipes

Baked potato gnocchi, cavolo nero and pumpkin

by Marianne Lumb
Main course

Pan-fried hake on the bone with Arbequina olive oil mash, surf clams, chorizo and flat parsley

by Ben Tish
Light meals & snacks

Jerusalem artichoke and black truffle risotto

by Andi Oliver
Main course

Spicy Sichuan (dan dan) noodles

by Ken Hom
Main course

Garlic chicken with cucumber

by Ken Hom
Main course

Tagliatelle with mushrooms and pancetta

by Gennaro Contaldo
Main course

Roast leg of lamb with garlic, rosemary and thyme and a herb crust

by Michael Caines
Main course

Roast rump of lamb with pan-fried courgettes and a borlotti bean, olive and confit tomato broth

by Bryn Williams
Main course

Deep-fried crab claws with crab ravioli

by Matt Tebbutt
Main course

Haggis, pickled neeps and tatties

by Tom Kitchin
Main course

Confit pork neck with celeriac coleslaw

by Jun Tanaka
Main course

Chocolate peanut butter fondant puddings

by Monica Galetti
Desserts

Cornish salt pollack, squid and mussel stew

by Nathan Outlaw
Main course

Pork faggots with baby turnips, creamed spinach and Stinking Bishop fondue

by Matt Tebbutt
Main course

Crab salad with deep-fried crab 'bon bons' and smoked bacon aioli

by Matt Tebbutt
Light meals & snacks

Honey roast ham with fried egg and cranberry pickle

by Matt Tebbutt
Main course

Whole roasted celeriac with hazelnuts, sourdough croutons and greens

by Niklas Ekstedt
Light meals & snacks

Clam, smoked bacon and cider broth

by Mark Sargeant
Light meals & snacks

Bucks fizz snowball tart

by Paul A Young
Desserts

Steak Maman Blanc with sautéed potatoes

by Raymond Blanc
Main course

Festive duck breast with pancetta, Savoy cabbage and mash

by The Hairy Bikers
Main course

Carrot salad with yoghurt and cinnamon

by Yotam Ottolenghi
Side dishes

Brussels sprouts with burnt butter and black garlic

by Yotam Ottolenghi
Side dishes

Trompetti with chestnut and pancetta sauce

by Gennaro Contaldo
Main course
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