Vivek Singh
Acclaimed Indian chef, restaurateur, and author, Vivek is known for modernising Indian cuisine through The Cinnamon Collection and blending traditional Indian flavours with contemporary Western techniques.
(This site contains affiliate links. We may earn a commission if you buy through them)
Saturday Kitchen Wine Recommendation
Morrisons, £9.50
This bright, lively white from Portugal’s Douro Valley offers vibrant lime zest, green apple and ripe pineapple notes, with subtle white blossom and mineral undertones. It is crisp and dry with refreshing acidity and a clean, zesty finish.
Its pairs beautifully with the Udipi prawns. Its bright tropical and citrus notes match the pineapple, coconut milk and lime juice in the dish. Refreshing acidity cuts through rich coconut milk and buttery ghee. Subtle floral and mineral hints complement curry leaves, fennel, ginger and turmeric without overpowering them. Clean, zesty balance also works well with slow-cooked onion sweetness and gentle chilli heat.
The Best Douro Godelho, Portugal, 2025
Riya Patel is a British-Indian food entrepreneur, cookbook author, and founder of All the Aunties, championing paneer through modern, accessible recipes and a mission to bring Indian ingredients mainstream.
Riya Patel
Tom is an award-winning British food writer, critic, and broadcaster; author of nine food books, Mail on Sunday restaurant critic, and longtime MasterChef judge.
Tom Parker BowlesSaturday Kitchen Wine Recommendation
Sainsbury’s, £13
This elegant Sangiovese-based red offers bright sour cherry, dried herb and wild berry notes with subtle earthy depth and fine, smooth tannins. Vibrant acidity gives it a lively, refreshing finish that balances richness.
Its a great pairing with the Mexican meatballs -bright cherry and herb flavours mirror the tomato base and toasted cumin in the sauce. The fresh acidity cuts through the richness of beef and pork mince while its soft tannins complement the meatballs perfectly. Savoury undertones balance smoky chipotle and gentle habanero heat without overpowering the dish.
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.
Matt Tebbutt
Saturday Kitchen Wine Recommendation
Majestic, From £11.50
Vibrant Austrian red with bright wild cherry, soft red berry and gentle spice notes. WIth fresh acidity and smooth, approachable tannins. It is lively and juicy with a clean, refreshing finish.
This goes well with this pork belly dish by balancing the richness of the pork and the creamy buttermilk dressing. It’s bright acidity cuts through fat and richness while soft tannins complement the tender meat. Subtle peppery spice mirrors the fennel seed rub and its acidity matches the tangy vinaigrette and charred cabbage perfectly.
Matt Tebbutt
Saturday Kitchen Wine Recommendation
Majestic, From £10.50
This Viognier is and aromatic white with ripe peach, apricot and subtle floral notes with a rich, rounded texture and bright, refreshing acidity. It is full and generous on the palate with a clean, lively finish.
Ripe stone fruit complements the tender bird and buttery sage carrots. Rich texture matches creamy cauliflower cheese purée while bright acidity cuts through richness. Gentle floral notes lift nutmeg and thyme, and fresh finish balances crisp duck fat potatoes perfectly.