SATURDAY KITCHEN RECIPES from 23 Nov 2019
Rick Stein
Rick is a household name and is best known for his love of fresh seafood. He made his name back in the 90’s and has since made over 30 cookery programmes, written over 20 cookbooks, an autobiography, and now has an OBE
“Far easier to recreate than you think” – makes us fall in love with French food all over again
Matt Tebbutt
Matt Tebbutt hosts this week’s Saturday Kitchen Live
Roast guinea fowl, boudin blanc, black cabbage and chestnuts
Alison Roman
Cook, writer and author Alison writes for the New York Times Cooking and Bon Appétit Magazine. Her 2017 cookbook Dining In was a best seller and her follow-up Nothing Fancy just hit top 3 on the New York Times Bestsellers list
How to ‘have people over’, with Alison’s laid-back style and visually stunning recipes