- Elliott Grover: a twist on pork belly
- Theo Randall: fennel and porcini steamed sea bass
- Tony Singh: samosa with three sauces
- Anthony Murphy: the perfect cheeseburger
- Philip Khoury: perfectly fluffy scones
Classic cheeseburger with special sauce and cheese skirt
By Anthony Murphy From Saturday Kitchen Ingredients Special Sauce (makes 500ml/18fl oz) Mayonnaise: 230g/8oz American mustard: 80g/3oz…
Perfectly fluffy scones
By Philip Khoury From Saturday Kitchen Ingredients 300g/10½oz plain flour 25g/1oz caster sugar 18g/¾oz baking powder pinch fine salt…
Vegan mango and passion fruit millefeuille
By Anna Haugh From Saturday Kitchen Ingredients 4 sheets filo pastry 50ml/2fl oz coconut oil, plus extra for brushing 10g/⅓oz icing…
Crispy pork belly with caramelised strawberries
Golden crackling surrounds succulent pork belly, rich with savoury depth and tender meat. Herb roasted potatoes add a rustic crunch,…
Samosa with chutney and chaat masala
By Tony Singh From Saturday Kitchen Ingredients For the samosa filling 500g/1lb 2oz floury potatoes, such as Maris Piper ½ tsp turmeric…
Baked sea bass with fennel and porcini mushroom
By Theo Randall From Saturday Kitchen Ingredients 70g/2½oz unsalted butter, plus extra for greasing 2 sea bass fillets, about 175g/6oz…
See all episodes from Saturday Kitchen Best Bites (690)
Recipes from this episode
Vegan mango and passion fruit millefeuille
by Anna Haugh
Desserts
Perfectly fluffy scones
by Philip Khoury
Cakes and baking
Classic cheeseburger with special sauce and cheese skirt
by Anthony Murphy
Main course
Samosa with chutney and chaat masala
by Tony Singh
Light meals & snacks
Baked sea bass with fennel and porcini mushroom
by Theo Randall
Main course
Crispy pork belly with caramelised strawberries and cider sauce
by Elliott Grover