Saturday Kitchen Recipes Today 24 Oct 2026

Butter-seared cod with smoked butter sauce, kohlrabi and horseradish

Niklas Ekstedt

Niklas Ekstedt’s Michelin-starred restaurant in Sweden famously cooks almost entirely over open wood fire – no gas or electric hobs – drawing deeply on Nordic culinary heritage and ancient cooking methods.

Saturday Kitchen wine recommendation

Stellenrust Barrel Fermented Chenin Blanc, South Africa, 2025
Asda, £10.32 → Check Price Availability

This beautifully textured Chenin Blanc offers rich notes of waxy pear, ripe quince and subtle honeyed stone fruit, gently layered with soft vanilla and toasted spice from oak barrel ageing. Bright, zesty citrus acidity runs throughout, keeping the wine fresh and lively with a clean, lingering finish.

Its creamy texture mirrors the luxurious smoked butter sauce, while bright acidity cuts cleanly through richness and balances the sharp pickled kohlrabi, cider vinegar and horseradish. Subtle oak complements the butter-basted cod perfectly without overpowering its delicate sweetness.

  Crispy spring onion noodles with cucumber, celery and prawn salad  

Justin Tsang

Justin grew up helping in his parents’ Chinese restaurants from a young age, and he draws heavily on those childhood kitchen memories to create his fresh, playful fusion of home-style Asian flavours and modern cooking ideas.

Saturday Kitchen wine recommendation

Loved & Found Kidonitsa, Greece, 2025
Waitrose, £9.50 → Check Price Availability

This distinctive Greek white offers bright citrus and pear with subtle floral depth and a hint of quince, balanced by crisp, refreshing acidity and a touch of natural sweetness.

Why it pairs – vibrant acidity cuts through the rich soy and sesame oils, while gentle fruit sweetness balances the chilli heat and tangy rice vinegar. Floral notes complement spring onion and coriander, and the clean finish refreshes the palate between every savoury, moreish bite.

  Shuwa-style lamb shoulder with potato salad and feta yoghurt dip

Sabrina Ghayour

Sabrina is entirely self-taught – nobody in her London household cooked, so she began teaching herself at age five or six by watching TV chefs and experimenting on her own, with no formal culinary training whatsoever.

Saturday Kitchen wine recommendation

Mayu Appassimento Carménère, Chile, 2022
Majestic, £12.50 → Check Price Availability

This rich, velvety red delivers dark plum, wild blackberry and ripe cherry with subtle smoky spice and gentle vanilla depth. Soft, rounded tannins and a hint of sweetness balance bright acidity for a smooth, generous finish.

Its a great pairing here because its dark fruit and warm spice mirror the tamarind, cardamom and cumin marinade beautifully, while velvety texture wraps around the slow-roasted lamb. Juicy acidity cuts through the feta dip and preserved lemon tang, and gentle smokiness echoes the spiced depth without overpowering the dish.

Scotch eggs two ways

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.

Sole à la Normande 

Matt Tebbutt

Saturday Kitchen wine recommendation

Robert Oatley Signature Series Chardonnay, Australia, 2024
Co-op, £14.85 → Check Price Availability

A fresh, elegant Aussie Chardonnay – white peach and nectarine with a squeeze of citrus, a touch of creamy oak, and a crisp, clean finish. Refined rather than heavy.

Its a classic match of Chardonnay and cream. The wine’s stone-fruit flavour and subtle oak mirror the rich, buttery Normande sauce, while its crisp acidity cuts through the cream and lifts the delicate sole. Briny mussels in the dish? The wine’s freshness loves that too.

  Vegan chocolate brownie with port syrup and sour cherry ice cream 

Matt Tebbutt

Irresistible Pedro Ximénez Sherry, Spain, N/V
Co-op, £8.75 → Check Price Availability

Pedro Ximenez is a sweet Spanish dessert wine that’s like black honey – thick and syrupy with flavours of raisins, figs, toffee and coffee. Often called “liquid Christmas cake,” it’s intensely rich but balanced by a surprisingly fresh edge.

The pairing is a legendary match of like-with-like. The brownie’s deep dark chocolate and fudgy richness meet their equal in the wine’s treacly sweetness, and the dried-fruit, toffee flavours add a whole extra layer to the chocolate. Crucially, the wine is sweeter than the brownie, so every bite makes the wine taste even silkier. Pure indulgence squared.