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Saturday Kitchen Best Bites

The best bits and favourite moments from Saturday Kitchen.

Last on TVEpisodesRecipes
Showing 865 - 888 of 890 recipes

Slow roast pork with mash, Vichy carrots and apple sauce

by James Martin
recipe

Roast chicken with sage and goats' cheese gnocchi

by Tony Tobin
Main course

Pot roast pheasant with sweetcorn mash

by Sophie Grigson
Main course

Pomegranate glazed duck with bulgar, chickpea and pomegranate pilaf

by Silvena Rowe
Main course

Slow braised shoulder of lamb ragù with gnocchi

by James Martin
Main course

Grilled rack of lamb with mango salad and mint chutney

by Atul Kochhar
Main course

Bake-in-the-bag monkfish with preserved lemon couscous

by Allegra McEvedy
Main course

Coq au vin with crème fraîche mash

by Bill Granger
Main course

Grilled sardines with sauce vierge, pan-fried Jersey Royals and salad

by James Martin
Main course

Pork chops with potato and leek al forno

by Theo Randall
Main course

Griddled fillet steak with fries and béarnaise sauce

by James Martin
recipe

Seared tuna with panzanella-style salad

by James Martin
Main course

Butter chilli chicken with chips

by James Martin
Main course

Fried flat fish with a bean stew

by James Martin
Main course

Honey-roasted duck with wild mushroom tarragon and spinach sauce

by Michael Caines
Main course

Peach crumble tarts with vanilla ice cream

by James Martin
Desserts

Lamb shank tagine with tabbouleh

by James Martin
Main course

Fillet of salmon with fennel and potato mash and red wine vinaigrette

by Paul Rankin
Main course

Dark cherry and hazelnut biscotti

by James Martin
Cakes and baking

Sautéed chicken with tarragon sauce and skinny fries

by James Martin
Main course

Harissa chicken and potato stew with herby chickpea salad

by James Martin
Main course

Baked sticky toffee pudding with toffee sauce

by James Martin
Cakes and baking

Pork chop with stuffed baked apples, roasted shallots and boulangère potatoes

by James Martin
Main course

Lamb rump with roasted onion squash and salsa verde

by Theo Randall
Main course
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