Tuna sashimi tortilla pizza
Scott Hallsworth
Scott is an acclaimed British chef renowned for pioneering modern Japanese-fusion cuisine. After rising to prominence at Nobu, he successfully launched the iconic Kurobuta restaurant.
Saturday Kitchen wine recommendation
Cavino Assyrtiko Historoots, Greece, 2025
Asda, £9
Cavino Assyrtiko Historoots, Greece, 2025Cavino Assyrtiko Historoots is a vibrant, bone-dry Greek white wine bursting with crisp citrus, sea-salt minerality, and a piercing acidity. The 2025 vintage offers exceptional freshness, with subtle hints of green apple and a clean, lingering finish.
The razor-sharp acidity cuts straight through the rich mayonnaise and deep-fried tortilla, cleansing the palate between bites. Meanwhile, the wine’s natural lemon-lime notes beautifully mirror the citrusy punch of the ponzu sauce. Assyrtiko’s signature saline minerality acts as a flavour bridge to the raw bluefin tuna and wasabi tobiko, enhancing the seafood’s oceanic freshness rather than overpowering it. Serving this wine well-chilled provides a refreshing, cooling contrast to the fiery green chilli, jalapeño, and wasabi, bringing perfect balance to the dish.
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Tahini and chocolate arctic roll
Paul A Young
Paul is a renowned British artisan chocolatier celebrated for his bold, experimental flavours. He successfully champions fine chocolate as everyday food through his iconic London boutiques.
Saturday Kitchen drinks recommendation
Premium Organic Prosecco, Italy, 2025
Lidl, £6.99
This vibrant, organic 2025 Prosecco bursts with crisp orchard fruit flavours and delicate, refreshing bubbles. It acts as the perfect foil for the rich tahini and chocolate arctic roll because its bright acidity and effervescence slice straight through the dense, creamy fat of the ice cream and caramel ganache. The lively fizz cleanses your palate between decadent bites, while the wine’s subtle fruitiness beautifully complements the nutty tahini and sweet muscovado notes.
Matt Tebbutt
Pear, pine nut and pecorino ravioli with sage butter
Matt Tebbutt
Saturday Kitchen wine recommendation
Taste The Difference Pecorino, Italy, 2025
Sainsbury’s, £8.50
Taste The Difference Pecorino 2025 is a crisp, vibrant Italian white bursting with notes of ripe pear, white peach, and zesty citrus, finishing with a refreshing minerality and a subtle almond hint.
It makes an exceptional pairing for this ravioli because the wine’s natural pear and nutty characteristics beautifully mirror the flavours in the filling. Meanwhile, its bright acidity cuts through the rich sage butter and creamy ricotta to cleanse the palate, and the wine’s gentle salinity perfectly complements the salty pecorino cheese without overpowering the delicate pasta.
Pork chop, cabbage and apples
Matt Tebbutt
Saturday Kitchen wine recommendation
Taste The Difference Barbera d’Asti, Italy, 2022
Sainsbury’s, £9.75
The Taste The Difference Barbera d’Asti, Italy, 2022 is a vibrant, medium-bodied red bursting with ripe cherry, raspberry, and subtle earthy spice. Hailing from Piedmont, it is defined by its brilliant high acidity and soft, approachable tannins, making it a wonderfully versatile wine.
This wine is a great match for the pork chop, cabbage, and apples because its zesty acidity cuts right through the rich crème fraîche and tarragon butter, cleansing your palate after every mouthful. The bright, juicy red fruit flavours beautifully complement the sweet, soft apples and the savoury depth of the Madeira. Furthermore, because Barbera naturally has low tannins, it will not clash with the wholegrain mustard or make the pork taste metallic, allowing the savoury and sweet elements of the dish to shine in perfect harmony.