麻豆社

A set of delicious winter dishes from favourite Saturday Kitchen chefs.

Gennaro Contaldo cooks up a boozy baked chicken and creamy parmesan polenta, while Sabrina Ghayour prepares her mushroom doner kebab complete with chilli sauce, mint yoghurt and salad to stuff the pitta with.

Dawn Davies has a masterclass in whisky in preparation for Burns Night, while Niklas Eksted makes a comforting roasted celeriac. Rosie Birkett heads to the rhubarb triangle to see why candles are the key to the best forced rhubarb, while Mark Greenaway makes a baked brown sugar cheesecake with a couple of curious elements.

Finally, Robson Green faces either his food heaven: fish, chips and curry sauce, or his food hell: pumpkin tortellini.

Meanwhile, Rick Stein puts eggs in the spotlight with a blind taste test, and Clive Myrie heads to Cuba to sample some of the best cocktails in Havana.