Today’s recipes on this week’s Saturday Kitchen Best Bites come from:
- Mike Reid : prepares steak frites with a traditional Parisian sauce
- Donna Hay : makes light and fluffy gnocchi with a fresh cherry tomato and ricotta sauce
- Jack Croft and Will Murray : rustle up perfect chicken wings
- Shivi Ramoutar : serves us curry crab and dumplings
- Paul A Young : shows how to make chocolate from scratch
- Stanley Tucci : tucks into a choice of two food heavens at the end of the show – a traditional venison bolognese or a vibrant crown prince risotto.
Triple crisp chicken wings with Sichuan glaze
Incredibly flavourful wings with a crispy exterior and a sweet-spicy glaze. While time-consuming, the effort yields restaurant-quality…
Steak frites
By Mike Reid From Saturday Kitchen Ingredients 2 x 200g/7oz skirt steaks 1 large Maris Piper potatoes, peeled and cut into 2cm chips…
Cheat’s ricotta and cherry tomato gnocchi
Pillowy gnocchi with creamy ricotta and sweet cherry tomatoes. This easy recipe bursts with flavour. Enjoy it with a sprinkle of basil for…
Venison bolognese
By Matt Tebbutt From Saturday Kitchen Ingredients For the bolognese: Onion: 1, peeled and halved Carrot: 1, peeled Celery sticks: 2…
Crown prince squash risotto
By Matt Tebbutt From Saturday Kitchen Ingredients Crown prince squash: 1, peeled and diced Olive oil: 4 tbsp Fresh thyme: 1 tbsp,…
Sugar and spice cocoa nib kisses
The process of making chocolate from scratch allows for complete control over the flavour and quality. While time-consuming, the result is…
Crab curry and dumplings
By Shivi Ramoutar From Saturday Kitchen Ingredients For the green seasoning ½ bunch chives ½ bunch coriander ¼ bunch parsley…