Saturday Kitchen Recipes Today 30 May 2026
Gooseberry and elderflower pavlova
Ravneet Gill
Ravneet GillRavneet Gill founded Countertalk in 2018, a platform designed to connect chefs and promote healthier, more supportive working environments in hospitality.
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Tomato water risotto, rocket salad and anchovy dressing
Luke Holder
In 2020, Luke launched #ChefsAgainstPlastic, a campaign to push the food industry toward reducing unnecessary plastic packaging showing his commitment to sustainability beyond just sourcing ingredients.
Saturday Kitchen drinks recommendation
London Dry Gin
M&S, £20
About this recommendation
M&S’s London Dry Gin (70cl, £20 via Ocado) is a classic, award-winning supermarket spirit that punches well above its price point. Distilled in England at 37.5% ABV, it’s made from British grain spirit infused with seven carefully balanced botanicals — angelica, cassia, coriander seeds, juniper berries, citrus peel (grapefruit oil), orris root, and liquorice – following the true London Dry method, meaning no sweetening occurs after distillation. Its ideally suited for a classic G&T, a Negroni, or a Berry Gin Fizz. It’s also vegan-friendly and, despite being a supermarket own-brand – a testament to M&S’s “exclusive recipe” that proves you don’t need to spend £30+ to enjoy a genuinely quality London Dry.
Olly’s top ten must try food and wine pairings – includes his “Guide To Pairing Foor and Wine”
Sirloin steak with white sauce broccoli and Brit-churri
Anthony Murphy The Beefy Boys
Anthony Murphy The Beefy BoysMurf and the boys have appeared on BBC’s Saturday Kitchen multiple times, filmed with Tom Kerridge for the BBC series The Hidden World of Hospitality, and even cooked for Benedict Cumberbatch at the Hay Festival
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Saturday Kitchen drinks recommendation
Toki Suntory Whisky, Japan
Waitrose, From £28
→ Check out the 6,000 reviews and 4.7 stars rated on Amazon
About this recommendation
Suntory Toki – meaning “time” in Japanese – is a modern blended whisky built from Suntory’s lighter malt and grain components, designed to fit contemporary drinking habits whether enjoyed neat, over ice, or in the classic Japanese highball. It draws from three prestigious distilleries: Hakushu, Yamazaki, and Chita. Fourth Chief Blender Shinji Fukuyo made the inspired choice to anchor the blend around Hakushu American white oak cask malt – prized for its freshness and green apple notes — complemented by Chita heavy-type grain whisky, which adds a clean sweetness and vanilla character. On the nose it’s bright and immediately friendly – fresh green apple and lemon peel jump out first, followed by white grape and a soft floral lift, with a gentle sweetness of honey and vanilla underneath. The finish is smooth and medium-length, leaving fruit and raisin notes with vanilla and oak, and a lingering white pepper spice on the tail end. The texture is light but not watery, making it ideal for those still learning how to pick flavours apart. At 43% ABV and available at Waitrose from £28, at a time when Japanese whisky is often spoken about in hushed, reverent tones with prices creeping ever upward, Suntory Toki exists to counter that narrative making it one of the most accessible and enjoyable entry points into the world of Japanese whisky.
Matt Tebbutt
Poached chicken and bang bang salad
Matt Tebbutt
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Saturday Kitchen drinks recommendation
Toasted Coconut Margarita
About this recommendation
“Think beach-bar cocktail with a grown-up edge.”
A Toasted Coconut Margarita is a tropical twist on the classic margarita, bringing together the bright snap of tequila and fresh lime with the creamy, sun-warmed sweetness of coconut. Typically shaken with blanco tequila, coconut cream or coconut syrup, orange liqueur and lime juice, it’s served over ice with a rim of toasted coconut, salt or even a little chilli for contrast. The result is fresh, zesty and indulgent without being too heavy where citrus cuts through the richness and the toasted coconut adds a nutty, fragrant finish.
Helen’s guide to the best Supermarket wines – ‘Never experience the taste of regret again‘ – Graham Norton
Whipped feta with broad bean purée and crusted salmon
Matt Tebbutt
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Saturday Kitchen drinks recommendation
Taste The Difference Elderflower Spritz
Sainsbury’s, From £6
About this recommendation
Taste the Difference Elderflower Spritz from Sainsbury’s is a light, summery ready-to-drink spritz with a softly floral elderflower character, gentle fizz and an easy aperitif feel – very much in the Hugo Spritz lane, but without the need to mix anything yourself. Best served well chilled over plenty of ice, with a slice of lemon, cucumber or a sprig of mint, it’s the sort of bottle made for picnics, garden drinks and low-effort entertaining: fresh, fragrant and delicately sweet rather than heavy or syrupy. Sainsbury’s summer range lists the 75cl Elderflower Spritz at £6.50, with spritzes in the same Taste the Difference range appearing around the £6 Nectar-price mark – a smart, accessible supermarket aperitif.
SATURDAY KITCHEN RECIPES FAVOURITES
Mexican beef brisket and rice skillet
Slow-cooked sausage ragù cavatelli with pea and radish salad
Salmon tacos
ABOUT SATURDAY KITCHEN
Saturday Kitchen is a long-running Saturday Kitchen, broadcast live every Saturday morning on BBC One. Each episode features top chefs, celebrity guests, and expertly paired wines alongside the dishes they prepare.
Viewers can follow along with the recipes from each episode, enhanced on our site with simplified methods, equipment lists, FAQs, nutrition information, and suggested wine pairings. This makes it easy to recreate the dishes at home while enjoying the full Saturday Kitchen experience.
Since its launch in 2002, Saturday Kitchen has become a national institution, with presenters including James Martin, Matt Tebbutt, and guest chefs such as Hairy Bikers, Rick Stein, and many others. Each week, viewers can also enjoy the popular wine-tasting segments hosted by rotating experts.
Memorable Moments & Viewer Reactions
- December 2025: The show descended into chaos minutes before serving up a tasty dish after comedian James Acaster found out he wouldn’t be served up his version of food heaven. BBC received more than 200 complaints.
- October 2025: Matt Tebbutt had a bit of a mishap on the show, cutting himself while chopping vegetables, prompting a crew member to dash in. Matt Tebbutt Recipes
- July 2025: Viewers flooded social media with warnings after chef Richard Bainbridge served a roasted guinea fowl that appeared distinctly “pink” and “bloody” on camera.
- November 2024: Josh Widdicombe nearly burns himself in fondue blunder.
- June 2023: Viewers were left unsure where to look after chef Matt Tebbutt rode into a the studio on a bicycle wearing a T-shirt and a pair of cycling shorts.
- April 2023: Guest chef Alison Roman fell off her chair while drinking rose amongst other wines. She made her dessert, brought it to the table and fell down whilst trying to sit after putting the dish down.
- April 2023: Guests collapsed into fits of giggles when during a beer tasting segment, brewer Jaega Wise told viewers that in beer tasting, it is important to “never spit, always swallow.”
- March 2023: Guest chef Poppy O’Toole sent the whole studio into fits of laughter when she meant to say “on a whim” but it came out as “on a quim”.
- March 2022: Presenting chef Donal Skehan lost concentration as he prepped some vegetables for a barbecue alongside guests Julian Clary and visiting cook Jun Tanaka, cutting his finger with a sharp knife.
- September 2021: Matt prompted an open letter posted on Coeliac UKs Instagram page when he blundered and served Sharleen Spiteri, a coeliac sufferer, with cheese and bread containing gluten.
- March 2021: During her guest appearance, Stacey Solomon told the wine expert that alcohol tastes like “nail varnish,” effectively derailing the sommelier’s professional pairing segment before it even began.
- August 2015: Shortly before his departure, James Martin accidentally set a pan of chicken on fire while cooking for Suzi Perry. The studio filled with smoke, and Perry remarked it was hard to concentrate while the kitchen was literally ablaze.
- July 2017: Hairy Bikers, Dave Myers and Si King, repeatedly failed to unmold the dessert, eventually smashing the bowl, causing it to collapse in a mess on the plate. Hairy Bikers Recipes
- January 2010: James Martin accidentally set off a smoke alarm while flambéing a dessert — the clip went viral online and delighted viewers. James Martin Recipes
Saturday Kitchen History
2002–2003: Saturday Kitchen recipes pre-recorded with Greg Wallace
Ainsley Harriott hosted the pilot programme for Saturday Kitchen on 14 April 2001 but it was not until 26 January 2002 that the show was launched.
It was hosted by Gregg Wallace, then a relatively unknown presenter and it was broadcast as a BBC production for the Open University as more of an educational programme than entertainment.
The programme had a low budget and was pre-recorded with Greg being joined by a celebrity chef each week. It included archived content from the likes of Keith Floyd and Rick Stein to fill the show as it still does to this day.
After the first series, the second series went out live.
2003–2006: Saturday Kitchen recipes live with Antony Worrall Thompson
After the success of the first two series, the programme was relaunched with established celebrity chef Antony Worrall Thompson as the host and the format was adjusted in two ways.
It moved away from the educational remit and simple meals to more aspirational food. There was an increase in guest chefs, some with Michelin stars and the show now included celebrity guests.
The BBC archive was retained for the revamped format, with Antony Worrall Thompson and the guest chefs preparing dishes. The archive clips used between the live Saturday Kitchen recipes was to allow time to clean-up and reset the studio kitchen.
During the summer of 2004, the programme temporarily moved to BBC One and aired as Saturday Brunch, live from Antony Worrall Thompson’s home.
Subsequently, in January 2006, the show moved from BBC Two to BBC One on a three-month trial. There was controversy when this was made permanent because it moved children’s programming from its regular slot on the BBC for the first time since the 1970s.
Before the introduction of the Heaven and Hell feature of later series, the programme featured Antony and the guest chefs pitching a dish to be cooked, which the public voted on and a running total of wins were recorded by using fridge magnets.
2006–2016: Saturday Kitchen recipes live with James Martin
James Martin took over as host from 24 June 2006 when Antony Worrall Thompson left the BBC to present Saturday Cooks! On ITV.
During James Martin’s time, the audience increased from 1.2 million to around 2.5 million, peaking at 2.7 million on 9 January 2010 and made Saturday Kitchen a national institution.
On 23 February 2016, James announced that he would be leaving the show to concentrate on other commitments, and “to have a lie in” on a Saturday. His last show was on 26 March. Having cooked over 1000 Saturday Kitchen recipes.
2016 – to date: Saturday Kitchen recipes with Matt Tebbutt
Presenters
Since April 2016, Saturday Kitchen has been hosted by a group of chefs on a rotational basis.
The show has been hosted by a diverse range of culinary figures since James’ departure, including Jason Atherton, Antonio Carluccio, Gennaro Contaldo, The Hairy Bikers, Ching-He Huang, Tom Kerridge, Lorraine Pascale, Glynn Purnell, Tony Singh, Rick Stein, and Cyrus Todiwala.
From November 2016, Saturday Kitchen featured a core group of five rotating hosts: Angela Hartnett, Michel Roux, Donal Skehan, Matt Tebbutt, and John Torode—each having hosted at least once since Martin’s departure.
As part of the tender for the production of the programme released in October 2016, it was confirmed that the show and Best Bites will remain on air with 52 episodes and 50 episodes per year respectively. It also confirmed the show will remain live and continue to feature guest chefs and archive content but may see changes to the presenters.
In February 2017, the BBC announced that Cactus TV had been awarded the tender.
In March 2017 Matt Tebbutt was finally announced as the main presenter for Saturday Kitchen. Matt presents and serves up Saturday Kitchen recipes every week along with the guest chefs. Like James Martin before hime, he too has served up over 1000 Saturday Kitchen recipes.
Wine experts
Each week, a wine expert pairs wines to go with the Saturday Kitchen recipes.
Previously, the wine experts filmed on location at various supermarkets and wine shops around the UK. These were typically filmed earlier in the week, and edited in time for the show.
Since April 2017, rotating wine experts have joined the host, the guest chefs, and the celebrity guest in the studio.
The list of featured wine experts are Susie Barrie, Sandia Chang, Sam Caporn, Jane Parkinson, Peter Richards, Olly Smith and Helen McGinn.
Features
Each show typically includes a host chef and two guest chefs, each cooking Saturday Kitchen recipes in the studio.
They are joined by a celebrity guest, usually appearing on the show to promote a forthcoming or current project.
Each guest chefs dish is paired with a wine chosen by an expert. The latest wine experts are Olly Smith and Helen McGinn.
In between each studio dish, excerpts are shown from the BBC Archives. This gives them time to tidy up before the next section. The footage has most commonly come from Rick Stein and Keith Floyd, but also features James Martin, The Hairy Bikers, and Tom Kerridge, among many others.
Heaven or Hell Saturday Kitchen Recipes
Each show concludes with the host and guest chefs cooking the celebrity guest a dish containing their favourite or least-favourite ingredients.
Which dish is cooked depends on an on-line public vote.
As with other Saturday Kitchen recipes, the Heaven-or-Hell selection is also wine-paired.
Omelette Challenge
The omletter challenge is no longer part of the current format each week, the guest chefs were challenged to cook a three-egg omelette, as quickly as possible.
The record-holder is Theo Randall with a time of 14.76 seconds, set on 2 May 2015. The achievement was recognised by Guinness World Records and Randall is officially the world’s fastest omelette maker.