Makarna bulli with sorpresine
Hasan Semay
Hasan “Big Has” Semay is a North London–born Turkish Cypriot chef, TV presenter and Sunday Times bestselling author, known for his relaxed, honest cooking and YouTube series Sunday Sessions.
Saturday Kitchen wine recommendation
Arensbak Effervescent Sparkling Wine, Denmark (0.5%) 
Available Online, From £21
Arensbak Effervescent (Denmark, <0.5% ABV) is a tea‑based sparkling “proxy wine” built on Longjing green tea and kombucha, double‑fermented and lightly oaked. Expect gooseberry, peach and lemongrass aromas, bright acidity, fine bubbles and a dry, clean finish. Ideal chilled as an apéritif or with oysters, ceviche and sushi.
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Lemon meringue cheesecake
Donal Skehan
Irish chef Donal Skehan is a bestselling cookbook author, TV host, and YouTube star celebrated for bright, rustic recipes that bring modern energy to classic farm-to-table cooking.
Saturday Kitchen wine recommendation
Lyme Bay Bacchus, England, 2025
M&s, £15
Think of this English Bacchus like a crisp, zesty Sauvignon Blanc. It’s super fresh and smells like a mix of freshly cut grass, elderflower, and tart green apples. When you take a sip, it has a bright, lemon-grapefruit zing that feels really clean and refreshing, with no heavy or oaky flavours getting in the way.
Because it’s a young wine from a cool coastal climate, it has a lively, “just-picked” vibrancy. It’s the ultimate sunny-day wine—perfect for chilling down and cracking open alongside a seafood salad, some fried fish, or just a plate of sharp cheese on the patio.
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Spiced crab and mussel broth with crab toasts
Jay Rayner
British critic and TV star Jay Rayner blends razor-sharp wit with fearless restaurant reviews and a charismatic presence on MasterChef: The Professionals. He champions bold, unfiltered dining honesty with expert humor.
Saturday Kitchen wine recommendation
Akashi Tai Junmai Ginjo Sparkling Sake, Japan, N/V
Majestic & On-line, £15
Akashi‑Tai Junmai Ginjo Sparkling Sake (Japan, 7%) is a naturally bottle‑fermented sparkling sake from Hyōgo. Expect aromas of lemon, peach, banana and pear with subtle florals. On the palate it’s light, gently fizzy and off‑dry, with bright citrus, melon and a crisp, zesty finish. Ideal chilled as an aperitif or with sushi, seafood and light salads.
Matt Tebbutt
Provençal fennel and goat’s cheese tart
Matt Tebbutt
Saturday Kitchen wine recommendation
Nomuss Espresso Martini Mix (0%)
Available Online, From £26.99
Nomuss Espresso Martini Mix (0%) is a Belgian cold‑brew coffee cocktail mixer with balanced sweetness and a subtle bitter espresso edge. At 75 cl it makes ~15 drinks; shake 5 cl with 5 cl vodka (or tonic for a mocktail), ice and coffee beans for a fast, bar‑style espresso martini.
Barbecued sea bass with lime pickle and yoghurt
Matt Tebbutt
Saturday Kitchen wine recommendation
Nomuss Espresso Martini Mix (0%)
Available Online, From £26.99