Â鶹Éç

Close menu

Saturday Kitchen Best Bites

The best bits and favourite moments from Saturday Kitchen.

Last on TVEpisodesRecipes
Showing 817 - 840 of 929 recipes

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

by Madhur Jaffrey
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

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

Crispy roast pork belly with egg fried rice

by Ken Hom
Main course

Madras chicken curry with pilau rice

by James Martin
Main course

Hake a la romana, sautéed lentils and jamón iberico, lemon and olive oil mayonnaise

by José Pizarro
Main course

Spiced duck breast with cabbage

by Clare Smyth
Main course

Steak and mushroom sauce

by James Martin
Main course

Persian herb rice

by Sabrina Ghayour
Side dishes

Easy lemon sea bass

by Theo Randall
Main course

Pancetta beef burger with tarragon mayonnaise

by Donna Hay
Main course

Mini chestnut, apple and spinach Wellingtons

by Lorraine Pascale
Main course

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

by Ben Tish
Main course

Roasted pheasant salad with pancetta, chestnuts and pomegranate

by Theo Randall
Light meals & snacks

Poached chicken with a fricassée of wild mushrooms

by Raymond Blanc
Main course

Prawn and spring onion fritters

by Rick Stein
Starters & nibbles

Spiced slow-cooked mutton with Mexican chillies

by Thomasina Miers
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

Marinated Ibérico pork fillet with sautéed potatoes

by José Pizarro
Main course
FAQs about Â鶹Éç Food