On Saturday Kitchen Best Bites This Week

• Paul Ainsworth: Cornish Lamb Shoulder
• Judy Joo: Korean Dumplings
• Frederick Forster: Crab Salad
• Donal Skehan: Apricot and ricotta galette

THE MAIN EVENT | Melt-in-the-Mouth Lamb Paul Ainsworth is in the kitchen, serving up his absolute trademark tricks for the perfect roast Cornish lamb shoulder. He takes this humble cut to the next level, pairing it with a fiery spicy chilli bruschetta and a beautifully cooling, fragrant lemon verbena yogurt. It’s a symphony of seasonal flavours that strikes the perfect balance between rich, spicy, and fresh. Pure summer on a plate!

Cornish shoulder of lamb, chilli salsa bruschetta and lemon verbena yoghurt

Slow-roasted Cornish lamb shoulder, pulled into tender shreds, meets the vibrant bite of a chilli and pickle salsa on charred sourdough. A…

SKILL UP | The Art of the Dumpling Next, we’re taking a culinary trip to Korea with Judy Joo, who delivers a flawless masterclass in the delicate art of making Korean dumplings from scratch. Whether you’re a novice or a seasoned wrapper, her tips are guaranteed to elevate your kitchen game.

Korean dumplings with chilli dipping sauce

By Judy Joo From Saturday Kitchen Ingredients For the filling 450g/1lb pork mince 225g/8oz beef mince 175g/6oz firm tofu, drained and…

SEASONAL SPOTLIGHT | A Salad to Remember Frederick Forster is letting the season’s best produce take centre stage. Prepare to be wowed by his vibrant, sun-ripened heritage tomato, watermelon, and avocado salad. He gives the dish an incredible savoury depth with an umami-rich tapenade, and adds an unexpected, wildly moreish twist: crispy fried avocado.

Heritage tomato and crab salad with tapenade and herb flatbreads

By Freddie Forster From Saturday Kitchen Ingredients For the tapenade and herb flatbreads 200g/7oz strong white flour ¼ tsp sea…

BAKE & CREATE | Sweet Treats & Carb Comforts When it comes to effortless baking, Donal Skehan has us covered. He’s whipping up a gorgeous, free-form apricot and ricotta galette, served alongside his brilliant, no-fuss ‘cheat’s’ ice cream.

Apricot and ricotta galette with no-churn vanilla and sea salt ice cream

Golden pastry cradles ripe apricots on a velvety ricotta–mascarpone base, with scoops of homemade vanilla sea salt ice cream melting into…

THE FINAL BITE | Heaven or Hell? We’re rounding off this week’s menu with the legendary Bob Mortimer. Will he be tucking into his absolute Food Heaven—a beautifully classic plaice steak with fluffy mash and seasonal summer veg? Or will he be condemned to Food Hell with a slice of pizza? Grab a cuppa and keep reading to find out which plate he ended up with…

Plaice steak, buttered mash and summer veg

By Matt Tebbutt From Saturday Kitchen   Ingredients Unsalted butter: 200g / 7oz Whole milk: 150ml / ¼ pt Double cream: 150ml / ¼ pt…