Harissa tuna balls and couscous

Jamie Oliver
Before finding fame, Jamie worked as a pastry chef at Antonio Carluccio’s Neal Street restaurant, where he met his long-time mentor Gennaro Contaldo.

Saturday Kitchen wine recommendation

Papel Encruzado Dão, Portugal, 2025  
Majestic, From £12   

Encruzado is Portugal’s best-kept white wine secret. From the high-altitude Dão region, it offers flavours of ripe pear, citrus and white peach, with a subtle nutty undertone and a streak of minerality from the granite soils. A whisper of oak adds texture without weight, while the cool mountain climate keeps everything refreshingly taut – a wine with real depth yet effortless, easy-drinking charm.

Why it works with harissa tuna balls and couscous

This dish of fiery harissa, sweet tomato sauce, fresh mint and lemon needs a white wine with both richness and freshness. Encruzado delivers on both fronts: its orchard-fruit character and gently creamy texture stand up to the spiced sauce, while crisp acidity cuts through the harissa’s heat and lifts the whole plate. Subtle herbal notes echo the mint, keeping each mouthful light and clean.

  Tagliolini al limone

Genarro Contaldo

Gennaro once worked as a wolf hunter in his native village of Minori on the Amalfi Coast as a teenager, before moving to the UK and eventually becoming the man who taught Jamie Oliver everything he knows about Italian cooking.

Saturday Kitchen wine recommendation

Lugana, Italy, 2025
Asda, £12.43

Lugana comes from the southern shores of Lake Garda, where cool lake breezes and limestone-rich soils give the Turbiana grape its distinctive character. The result is a white wine of real finesse: delicate aromas of white flowers, lemon and greengage, with a subtly saline edge and a fine, refreshing acidity. Light-bodied yet quietly complex, it’s the sort of wine that whispers rather than shouts – crisp, elegant and beautifully precise.

Why it works with tagliolini al limone

This delicate pasta is all about freshness – creamy mascarpone, bright lemon and fragrant mint wrapped around silky ribbons of homemade pasta. It calls for a wine that complements rather than competes, and Lugana is a natural match. Its citrus notes amplify the lemon, while a subtle salinity nods to the Parmesan and echoes the dish’s Italian lakeside origins. Crucially, the wine’s lively acidity slices through the buttery mascarpone sauce, keeping every mouthful light, clean and moreish.

  Char siu pork tenderloin tacos with green sambal

Julie Lin

Glasgow-based chef of Malaysian-Chinese heritage, Julie first made her name through pop-ups and supper clubs before opening her restaurant Julie’s in the city’s Southside.

Saturday Kitchen wine recommendation

Albert Glas Pinot Noir, Germany, 2024    
Co-op, £11.50  

This Pfalz Pinot Noir (Spätburgunder) from Weingut Albert Glas is a bright, fruit-forward red with vibrant cherry and raspberry notes, subtle earthy undertones and a smooth, lightly oaked finish. Made in a fresh, approachable style with 100% destemming and fermentation in open tops, then matured mostly in old oak, it delivers juicy red fruit, fine acidity and soft tannins – classic German Pinot Noir that’s easy to drink yet savoury enough to hold its own at the table.

Why it pairs with Char Siu Pork Tacos

The Albert Glas Pinot Noir is an ideal match for Julie Lin’s char siu pork tenderloin tacos. Its bright cherry and raspberry fruit complements the sweet-savoury hoisin-honey glaze on the pork, while the wine’s fine acidity cuts through the richness of the sticky char siu and balances the fatty pork tenderloin. Crucially, the low tannin structure means it won’t clash with the soy, five-spice and Shaoxing wine marinade, and the subtle earthiness echoes the roasted pork’s caramelised edges. The green sambal’s fresh coriander and lime heat is cooled by the wine’s fruit, making this German Pinot Noir a harmonious partner for these fusion tacos.

 Filo pastry chocolate hazelnut tart 

Donal Skehan

Before becoming a chef, Donal was a pop star – as a vocalist in Irish band Industry he had two No.1 singles on the Irish charts.

  Tortellini mac ’n’ cheese with sprout slaw

Donal Skehan

Saturday Kitchen wine recommendation

2 Banks Winery Assyrtiko & Malagouzia, Greece, 2024
Tesco, £9    

This spirited blend of two of Greece’s star white grapes. Assyrtiko, best known from Santorini, brings laser-sharp acidity, citrus zest and that signature mineral, almost salty edge; Malagouzia rounds it out with softer notes of ripe peach, jasmine and a touch of honeysuckle. From 2 Banks Winery, the pairing results in a wine that’s vibrant yet generous – mouthwateringly crisp, with a seductive texture and a long, dry finish. It’s Greece in a glass: sunshine with a sea breeze.

Why it works with tortellini mac ‘n’ cheese with sprout slaw

This is comfort food at its most indulgent – a bubbling, mustardy three-cheese bake with crisp bacon, alongside a fresh, tangy sprout slaw. A wine needs to cut through all that richness while holding its own against big flavours, and this blend is built for the job. Assyrtiko’s searing acidity and minerality slice through the molten cheese and salty bacon, refreshing the palate with every sip, while Malagouzia’s peachy fruit and floral charm complement the nutty Comté and lift the mustardy sauce. Against the sharp, mustard-dressed slaw, the wine’s citrus zip feels right at home – a match made in comfort-food heaven.

  Buffalo roast chicken with a blue cheese salad

Donal Skehan

Saturday Kitchen wine recommendation

Finest Zinfandel, USA, 2024     
Tesco, £10  

Zinfandel is California’s signature red – a grape that revels in sunshine and delivers bold, generous wines with personality to spare. This example bursts with juicy brambly fruit: blackberry, plum and dark cherry, laced with notes of black pepper, sweet spice and a whisper of vanilla from oak ageing. On the palate it’s smooth and full-flavoured, with soft tannins and a satisfying warmth that makes it effortlessly gluggable. Think of it as the red-wine equivalent of a comfort blanket – plush, welcoming and hard to resist.

Why it works with buffalo roast chicken and blue cheese salad

This dish brings big, punchy flavours – fiery buffalo sauce, smoky spiced chicken, herby roast potatoes and that rich, tangy blue cheese dressing – so it demands a wine with equal confidence. Zinfandel steps up beautifully: its ripe, jammy fruit takes the edge off the chilli heat, while its subtle sweetness plays off the smoky paprika and buttery sauce. The wine’s soft tannins won’t clash with the spice, and its full-bodied character stands shoulder to shoulder with the bold blue cheese, whose salty tang in turn highlights the wine’s dark fruit. It’s a bold-meets-bold pairing where every element brings out the best in the other.