On Saturday Kitchen Best Bites This Week
(12/04/2026)
Anna Jones reimagines shepherd’s pie with the spice and heartiness of aloo gobi and saag aloo, while Joe Wicks offers a lighter twist with his chicken, cauliflower and leek filo pie. The Mumbai Mix duo serve up irresistible Indian dosas, and Sabrina Ghayour marks Persian New Year through crispy cod wraps and harissa mayo.
Galton Blackiston celebrates Norfolk’s coastline with edible finds from sea beet to scurvy grass, Georgina Hayden sweetens things up with a baklava cheesecake, and Stacey Dooley encounters her culinary fate between carpetbag steak and pigeon. Rick Stein and Clive Myrie bring travel-inspired flavour—Stein from Cork’s English Market, Myrie from rum-soaked Barbados.
Baklava cheesecake
Indulge in this heavenly fusion dessert where crisp filo pastry meets creamy cheesecake. Scented with aromatic rosewater and cinnamon, this…
Dosa with potato filling
By Mumbai Mix From Saturday Kitchen Ingredients For the Dosa Batter Parboiled rice: 155g / 5½oz Urid dal (split black gram): 70g…
Joe’s wow chicken, cauliflower, leek and bean pie
By Joe Wicks From Saturday Kitchen Ingredients 1 head cauliflower, leaves removed and cut into bite-sized florets 3 tbsp light olive…
Crispy cod wraps with salsa and harissa lime mayo
By Sabrina Ghayour From Saturday Kitchen Ingredients For the salsa 2 tomatoes, very finely diced ½ brown onion, very finely diced…
Saag aloo ‘shepherd’s’ pie
By Anna Jones From Saturday Kitchen Ingredients For the rajma masala base 2 tbsp ghee (or coconut oil) 1 onion, finely chopped…
The Chefs Behind the Dishes
Anna Jones, the modern voice of plant-based British cooking, continues to champion seasonal vegetables and global spice. Her inventive, approachable menus have helped redefine how the nation cooks vegetarian food. Joe Wicks, fitness expert turned food personality, keeps his philosophy straightforward: meals that fuel, comfort, and connect.
Mumbai Mix, the fiery mother-daughter pair lighting up today’s Indian food scene, embody family cooking at its most joyful—handing down recipes and stories through every dosa. Sabrina Ghayour’s cooking is an ode to her Iranian roots, each dish steeped in the vibrant celebration of Persian hospitality.
Galton Blackiston, Norfolk’s Michelin-starred champion of local produce, treats foraged coastal plants as treasures of his region’s unique terroir. Georgina Hayden brings her Greek-Cypriot heritage into harmony with modern baking, creating desserts rich in memory and texture. Stacey Dooley adds charm and curiosity as the week’s guest, revealing her playful side through her food “heaven and hell” choices.
Rick Stein remains one of Britain’s most beloved culinary travellers, forever chasing authenticity from coast to coast, while Clive Myrie—known for his journalistic poise—proves equally adept at savouring cultures and flavours with warmth and wit.