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Saturday Kitchen Best Bites

The best bits and favourite moments from Saturday Kitchen.

Last on TVEpisodesRecipes
Showing 721 - 744 of 948 recipes

Pappardelle with braised duck, peaches, cinnamon and cream

by Theo Randall
Main course

Roasted chicken breast with leeks and green beans

by Angela Hartnett
Main course

Nine-hour pork shoulder with pineapple relish

by Matt Tebbutt
Main course

Cauliflower, black pea, hummus, cured ham and a smoked onion sauce

by Nigel Haworth
Main course

Spinach and ricotta ravioli

by Gennaro Contaldo
Main course

Filets de sole à la cancalaise (poached sole with oysters and prawns)

by Michel Roux Jr.
Main course

Pittsburgh black and blue steak, fried duck egg and bone marrow with radish and watercress

by Tom Kerridge
Main course

Crisp chilli chicken

by Selin Kiazim
Main course

Roasted rib of beef with horseradish Yorkshire pudding and leek gratin

by James Martin
Main course

Roast whole suckling pig with truffle mousse, Jersey Royals and wild garlic

by Galton Blackiston
Main course

Patagonian lamb adobo

by The Hairy Bikers
Main course

Fresh crumpets with fried duck egg, mushrooms and pancetta

by Marcus Wareing
Brunch

Pistachio crusted rack of lamb, fig and olive tapenade with orange roasted roots

by Catherine Fulvio
Main course

Punjabi samosas

by Vivek Singh
Side dishes

Venison with potato and parsnip gratin

by Andi Oliver
Main course

Lamb shanks braised in a yoghurt sauce with basmati pilau with dill and cardamom

by Madhur Jaffrey
Main course

Scallops with smoked butter hollandaise

by Nathan Outlaw
Main course

Vegan banana pancakes with blueberries and pecans

by Anna Jones
Brunch

Flamenquín de cerdo Ibérico with romesco sauce, calamari and aioli

by José Pizarro
Main course

Lamb cutlets with chicken mousse and sauce Choron

by Galton Blackiston
Main course

Chicken stuffed with prosciutto, mascarpone and rosemary

by Theo Randall
Main course

Octopus, mojo verde, potatoes, artichokes and txistorra

by Nieves Barragán
Main course

Stuffed chicken thighs with lemon sauce

by Mary Berry
Main course

Roast red mullet fillet with Charlotte potatoes, fennel, olives and capers

by Theo Randall
Main course
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