Saturday Kitchen Recipes Today 07 Mar 2026

Pork chops with cider glaze, spiced apple sauce, pork jus and crackling

Mike Reid

With 25 years of experience in the UK’s and Australia’s top kitchens, Mike Reid is an international chef and TV personality known for his innovative culinary style and dynamic presence.

Saturday Kitchen wine recommendation

Pulpt Flaire Cider, UK: Tesco, £2.75

An intensely aromatic hazy New England-style cider. Fresh green apple skin leads into ripe orchard fruit, passionfruit, and gooseberry. Dry, crisp finish with gentle spritz cutting through pork richness perfectly.

Lobster banga rice 

Adejoke Bakare

Adejoké is a Nigerian-British chef known for vibrant West African cuisine, she showcases flavours like banga rice at Brixton restaurant Chishuru, blending tradition with modern finesse.

Saturday Kitchen wine recommendation

Cave de Beblenheim Pinot Gris Réserve, France, 2024: Waitrose, £12.25

Pairs brilliantly with lobster because its ripe pear/peach sweetness mirrors lobster’s natural sweetness, while fresh acidity cuts through buttery richness. Subtle spice complements cooking fats, and Alsace minerality refreshes briny lobster – classic rich seafood match.

  Pan-fried brill with cockles and oxtail  

Bryn Williams

Brill is turbot’s friendlier cousin – same sweet, delicate flesh. Slightly softer texture and easier to cook at home. Loves pan-frying skin-side down first for that irresistible crisp skin. Its a sustainable flatfish, in season spring through autumn and is perfect for weeknights or impressing friends. Restaurants love brill for value – it costs about a third less than turbot and customers can’t tell the difference blind.

  Mushroom and shrimp fried rice  

Bryn Williams

Saturday Kitchen drinks recommendation

Mademoiselle Marguerite Blanquette de Limoux, France, N/V: Majestic, £11.50

Blanquette de Limoux is a traditional method sparkling white wine from Limoux, Languedoc (France). Made primarily from Mauzac grape with Chardonnay/Chenin Blanc. Fine bubbles, green apple, citrus, floral aromas. Dry to off-dry – an elegant alternative to Champagne.

Warm feta and roast lamb salad 

Bryn Williams

Saturday Kitchen drinks recommendation

Côtes de Provence Saint Victoire, France, 2024: Majestic, From £13.50     

An elegant Provence rosé from the Sainte-Victoire cru. Pale salmon pink, crisp redcurrant and white peach aromas, blood orange zest, wild herbs, and chalky minerality. Dry, tense acidity with lingering saline finish. The Mistral wind gives it electric freshness.