Billionaire’s caramel shortbread Easter egg
Paul A. Young
Paul A. YoungBritish chocolatier and former pastry chef, renowned for his innovative, flavour‑driven chocolates and for founding Paul A. Young Fine Chocolates in London, frequently appearing on TV cookery shows and winning awards for his groundbreaking confectionery work.
Chicken and mushroom pie
Jeremy Lee
Jeremy LeeBritish chef and chef‑proprietor of Quo Vadis in Soho, London, celebrated for his vibrant, seasonal British cooking, generous portions, and iconic dishes such as the smoked eel sandwich, after previously running the Blueprint Café for eighteen years.
Saturday Kitchen wine recommendation
Maurice Gentilhomme Mâcon-Villages, France, 2024
Majestic, From £10.50
Fresh, unoaked Chardonnay from southern Burgundy, pale gold with greenish tints and aromas of white flowers, lemon, and lighter fruits such as peach or pear, plus a touch of crisp minerality; on the palate it’s light‑to‑medium‑bodied, supple and well‑balanced, with flavours of white peach, citrus and a bright, zesty freshness that makes it ideal as an aperitif or with grilled fish, shellfish, creamy risottos, soft cheeses and simple poultry, best served well‑chilled and drunk within the next year or two.
‘Jeremy Lee is an absolutely brilliant British chef . . . This cookbook is extraordinary, don’t hesitate to buy it’ Stanley Tucci
A love letter to chocolate, from the very fundamentals of what is chocolate and how to taste and buy, to achieving a world-class shine and blending flavour like a pro.
The Silver Spoon, the most influential and successful Italian cookbook of the last 50 years, is now available in a brand new revised edition.
Egg-cellent ravioli
Roberta d’Elia
Roberta d’EliaItalian‑born chef and Head Chef at Pasta Evangelists, the UK’s leading fresh‑pasta company, known for championing handmade Italian pasta and teaching classes at its London “Pasta Academy”. Raised in Puglia, she learned traditional pasta‑making from her nonna and now blends regional Italian techniques with modern British‑style hospitality, frequently appearing on TV and food campaigns to share her pasta expertise.
Saturday Kitchen wine recommendation
The Best Pecorino Abruzzo Superiore, Italy, 2024
Morrisons, £10
A value‑driven white from the Abruzzo region, made from 100% Pecorino grapes and typically coming in around 13% alcohol as a medium‑bodied, dry white. It shows a bright, fresh profile with flinty, slightly smoky notes on the nose opening out to stone fruit and citrus character, supported by a crisp, saline acidity that gives a clean, slightly mineral finish. This makes it an easy‑drinking, food‑friendly white for everyday drinking, pairing well with seafood, grilled fish, light pasta dishes, and soft cheeses, and best served well chilled and drunk relatively young
Easter Lamb
Matt Tebbutt
Matt Tebbutt
Ultimate Guide for Easter Leg of Lamb with Cook Times, Temperature, Gravy, Sides and Drinks
Monkfish wrapped in lardo with rosemary burnt butter and crisp Parmesan artichokes
Matt Tebbutt
Saturday Kitchen drinks recommendation
Felsner Moosburgerin Grüner Veltliner, Austria, 2024
Crisp and dry white from a single vineyard in the Niederösterreich region, made from 100% Grüner Veltliner at about 12.5% alcohol and bottled under screw cap. It shows a pale, greenish hue with a racy, peppery profile, offering aromas and flavours of greengage, plum, pear and citrus peel underpinned by a distinctive white‑pepper spice and a fresh, stony, mineral finish. This makes it a lively, food‑friendly white for everyday drinking, pairing well with vegetable risotto, grilled fish, light poultry, salads and mildly spicy dishes, best served well chilled and within the next year or two to capture its bright primary fruit and zesty acidity.
Mexican beef brisket and rice skillet
Matt Tebbutt
Saturday Kitchen drinks recommendation
Palacio de Primavera Tinto, Spain, 2024
Waitrose, £10
A dry, medium‑bodied red Rioja made predominantly from Tempranillo, coming in around 13.5% alcohol and showing a classic, food‑friendly Rioja profile. It pours a brilliant cherry‑red with violet tones and offers aromas of wild blackberries, dark plum, violet, and subtle spices, plus a hint of mocha or savoury black fruit; on the palate it is balanced, intense and long‑lasting, with velvety to slightly earthy tannins, a savoury, mineral‑tinged core, and enough freshness to keep it lively rather than heavy. This makes it an excellent match for red meats, Spanish tapas, grilled sausages, and semi‑mature cheeses, and it is best enjoyed now to the next few years to capture its primary fruit and structured but approachable mouthfeel.