This episode features Sabrina Ghayour bringing Middle Eastern influences to traditional Sunday fare with her aromatic spatchcocked chicken, finished with a quince glaze and accompanied by jewel-studded rice. Olia Hercules transforms yesterday’s leftovers into an impressive brunch hash, brightened with tangy pickled cabbage.
Helen McGinn showcases festive infused spirits, including vodka flavored with Turkish delight and rum steeped with Christmas pudding, while Theo Randall presents seared scallops paired with braised cime di rape and silky polenta.
Seema Pankhania demonstrates her renowned butter chicken recipe, and Ronan Keating discovers whether he’ll be served his favourite Mexican beef tostadas or his dreaded oyster and mushroom pie.
Seema’s butter chicken
A rich, aromatic Indian dish featuring tender chicken in a creamy tomato-based sauce, accompanied by freshly made roti. This moderately…
Mexican beef tostadas
By Matt Tebbutt From Saturday Kitchen Ingredients For the Mexican beef 1 tsp chilli powder 1 tsp ground cumin 1 tsp onion powder 1…
Spiced spatchcock chicken, quince glaze and bejewelled rice
By Sabrina Ghayour From Saturday Kitchen Ingredients For the spiced spatchcock chicken 4 tbsp olive oil 1 heaped tbsp baharat (or ½…
Duck hash with fried eggs and pickles
Shredded duck meat mixed with potatoes and vegetables, all sautéed to perfection – perfect for brunch or a comforting dinner. Topped…
Pan-fried scallops with polenta and braised cime di rapa
By Theo Randall From Saturday Kitchen Ingredients 150g/5½oz polenta bramata or cornmeal 5 tbsp olive oil 300g/10½oz cime di rapa (or…
