Saturday KItchen Recipes Today 17 Oct 2026

Smoked trout with pickled cucumber and beurre blanc 

Adam Byatt

Adam left school at 15 and had already worked as a paperboy, milkman, window cleaner and car-cleaning business owner before starting his apprenticeship at Claridge’s.

Saturday Kitchen wine recommendation

Gabriel Meffre Côtes du Rhône, France, 2024  
Waitrose, From £9

Easy-going French white with soft peach, pear and a little citrus, plus a fresh, clean finish. It’s smooth and dry rather than overly fruity, so it’s the sort of bottle that works nicely with food rather than shouting for attention.

With the smoked trout, it’s a lovely match: the wine’s freshness cuts through the rich beurre blanc, while its gentle fruit and herbal notes sit happily alongside the dill, pickled cucumber and sea purslane. Each mouthful feels balanced rather than heavy.

  Pastrami-spiced bavette with charred cabbage 

Ben Lippett

Chef, food writer and recipe developer, known online as Dinner by Ben, who co-founded Dr Sting’s Hot Honey and wrote the bestselling How I Cook.

Saturday Kitchen wine recommendation

The Best Chilean Carménère Reserva, Chile, 2024
Morrisons, From £7.50

Smooth, easy-drinking Chilean red with juicy blackcurrant and plum flavours, plus a gentle peppery edge. It’s medium-bodied rather than heavy, with soft tannins, so it feels generous and comforting without being too much.

It’s a great match for the pastrami-spiced bavette because the wine’s dark fruit and pepper notes echo the spiced, charred steak. Its softness works with the beef, while the peppery character also picks up the Dijon mustard and caramelised edges of the cabbage, making the whole plate feel richer and more satisfying.

Vegetable soup trio

Matt Tebbutt

Before becoming a chef, Matt Tebbutt studied geography and anthropology, joined his university air squadron and considered a 12-year career with the RAF.

Vegetable massaman curry with sticky rice 

Matt Tebbutt

Saturday Kitchen wine recommendation

Exceptional Central Otago Pinot Noir, New Zealand, 2023
Asda, £8

Soft and fruity New Zealand red with cherry, plum and a gentle spicy edge. It’s lighter than a big steak red, with smooth tannins and a fresh finish, so it feels elegant rather than heavy.

It works really well with the vegetable massaman curry because the curry is rich, mildly sweet and gently spiced rather than fiercely hot. The Pinot Noir’s red fruit complements the coconut, peanuts and warm spices, while its low tannins and freshness keep the dish feeling balanced rather than weighed down.

  Sweet and sour lychees with tofu and pak choi

Matt Tebbutt

The Wine Atlas Ribolla Gialla Venezia Giulia, Italy, 2025         
Asda, £7.42

A crisp, light Italian white with green apple, lemon and subtle floral notes. It’s dry and refreshing rather than rich or oaky, with a zingy acidity that makes it very easy to drink with food.

It’s a lovely match for the sweet and sour lychees with tofu because the wine’s freshness cuts through the sticky, sweet sauce and fried tofu. Its citrus character also lifts the ginger, chilli and soy-glazed pak choi, so each mouthful tastes bright and balanced rather than heavy.