Spatchcock chicken, chorizo, tomatoes and cream with Greek greens
Georgina Hayden
Georgina HaydenGeorgina is a North London cook, food writer and stylist inspired by her Greek-Cypriot heritage, known for award-winning cookbooks and regular TV and magazine appearances.
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Saturday Kitchen wine recommendation
Irresistible Pinot Grigio Ramato, Italy, 2024
Co-op, £8.25
A light‑bodied copper‑rose wine from Friuli just north of Venice. It has a dry, soft palate with notes of summer meadow, rosemary and wild berries, and a savoury finish, making it ideal as an aperitif or with poultry, seafood and salads. It pairs well with the Spatchcock Chicken, Chorizo, Tomatoes and Cream because its bright acidity cuts through the creamy sauce and rich chorizo, while its subtle tannin and gentle wild‑berry notes balance the smoky, herby chicken and tangy greens without overpowering the dish.
‘Vibrant, comforting food destined to become firm favourites’ – Jamie Oliver ‘Joyful, generous and drenched in olive oil’ – Yotam Ottolenghi
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Asparagus and crab tart with a thyme and garlic dressed salad
Richard Bainbridge
Richard is a Norwich-born chef-owner of Benedicts, known for classical training, Norfolk produce, and a Great British Menu banquet-winning dessert.
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Saturday Kitchen wine recommendation
Finest English White, England, 2024
Tesco, £12.50
Dry, zesty still white from Kent, blending Pinot Blanc, Bacchus and Chardonnay to give crisp apple and pear notes with bright citrus, gooseberry and a fresh, herbaceous edge. It pairs beautifully with the Asparagus and Crab Tart because its lively acidity lifts the creamy crab custard and cuts through the richness of the pastry, while its citrus and green‑herb character echoes the asparagus, thyme and wild garlic and keeps the salad dressing from feeling heavy.
Helen’s ultimate guide to choosing the best bottle of wine at your local supermarket.
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Matt Tebbutt
Japanese-style fried chicken with broccoli and toasted sesame sauce
Matt Tebbutt
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Saturday Kitchen wine recommendation
Graham Beck Vintner’s Selection Brut, South Africa N/V
Sainsbury’s, From £12
Crisp dry sparkling wine made from Chardonnay and Pinot Noir in the Méthode Cap Classique, showing bright apple and citrus notes with a hint of nutty, toasty yeast and a lively, persistent mousse. It pairs brilliantly with the Japanese‑style Fried Chicken with Broccoli and Toasted Sesame Sauce because its vibrant acidity and bubbles cut through the fried coating and sesame‑rich sauce, cleanse the palate after each bite, and lift the savoury, umami‑heavy flavours without competing with the delicate crunch or the fresh broccoli.
Niklas Ekstedt’s famous rhubarb crumble
Matt Tebbutt
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Saturday Kitchen wine recommendation
Taste The Difference Prosecco Rosé, Italy, N/V
Sainsbury’s, £10
This prosecco is a light, pale‑pink sparkling wine made mostly from Glera with a touch of Pinot Noir, giving it a fresh nose of red berries, strawberry and a hint of citrus pith, plus a gentle sweetness balanced by brisk acidity and delicate bubbles. It pairs beautifully with the Rhubarb Crumble because its soft berry character echoes the tart, stewed rhubarb, while the lively fizz and bright acidity cut through the buttery crumble and any cream or custard, lifting the sweetness and refreshing the palate after each spoonful.