On Saturday Kitchen Best Bites This Week
- Hasan Semay presents a vibrant Turkish mezze platter: hummus with chopped salad, atom peppers, crispy calamari, and bulgur wheat salad.
- Freddy Bird serves up rich Iberico pork chops with a butcher’s sauce, mash, and spring greens.
- Anna Haugh highlights Irish cuisine with balsamic prawns and creamy polenta.
- Dr. Saliha Mahmood Ahmed brings the streets of India to the kitchen with aloo bun chaat and refreshing pani puri.
- Olly Smith navigates a rapid-fire masterclass in cheese and wine pairings.
- Johannes Radebe weighs his ultimate culinary dilemma: food heaven (Thai fried rice and fried chicken) or food hell (chilled courgette soup)?
Thai basil fried rice with chicken
By Matt Tebbutt From Saturday Kitchen Ingredients For the chicken and marinade 1 skinless, boneless chicken breast 2 tbsp fish sauce 1…
Gol guppas
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients For the gol-guppa stuffing 2 medium potatoes, peeled 1 x 400g/14oz…
Aloo bun chat
By Saliha Mahmood-Ahmed From Saturday Kitchen Ingredients For the aloo bun chat 500g/1lb 2oz ready-made mashed potato 2 spring onions,…
Iberico pork chops with potato purée and greens
Golden, caramelised Iberico pork chops boast incredible marbling that keeps the meat exceptionally juicy. Served alongside a silky,…
Balsamic prawns with cherry tomatoes and creamy polenta
By Anna Haugh From Saturday Kitchen Ingredients For the Polenta: Quick-cook polenta: 100g/3½oz Finely grated Parmesan (plus extra…
Salatali hummus (hummus with chopped salad)
Creamy, smooth hummus layered with crisp, zesty salad creates the perfect contrast of texture and flavour in this Turkish mezze dish.…
Atom (yoghurt-dressed peppers)
This smoky, creamy Turkish mezze blends fire-charred peppers and chillies with cool, thick yoghurt. A dollop of olive oil and pomegranate…
Deep-fried calamari
Golden, crisp and tender, this deep-fried calamari is marinated for flavour, dipped in a light, fizzy batter, and quickly fried to…