Will Murray and Jack Croft
Monkfish with kombu peppercorn sauce
Saturday Kitchen wine recommendation
Lime Leaf Gimlet: refreshing & aromatic
- 30ml lime juice
- 60ml gin
- 30ml kaffir lime syrup (recipe below)
- 1/4 teaspoon matcha
- ice
- lime wheel
- kaffir lime leaf to garnish
- Place half a cup of ice cubes in a cocktail shaker.
- Add gin, lime juice, kaffir lime syrup and matcha.
- Cover and shake for a couple of minutes until blended and chilled.
- Add 5–6 ice cubes to a 230ml cocktail glass.
- Strain the cocktail over the ice in the glass.
- Garnish with a lime wheel and kaffir lime leaf. Serve immediately.
Julie Lin
Scissor cut noodles with pork zha jiang
Saturday Kitchen wine recommendation
Kanpai Kaze Junmai Ginjo Sake : Available Online, £21
Kanpai Kaze Junmai Ginjo Sake is a bright, fruity, and refreshing London-brewed sake made with premium Yamada Nishiki rice from Hyogo, polished to 60% and fermented slowly for a smooth, luxurious texture. With notes of lychee, cantaloupe, honeydew, and subtle rice undertones, it has a medium-sweet profile (-19 SMV), 15% ABV, and higher acidity than many Japanese sakes, making it versatile for seafood, steak, sweet, or savoury dishes. Award-winning for its food-pairing versatility, it is sulphite-free, gluten-free, vegan, and best enjoyed chilled or slightly warmed.
Donal Skehan
Apricot and ricotta galette with no-churn vanilla and sea salt ice cream
Saturday Kitchen wine recommendation
Cockburn’s White Port & tonic: Widely Available, £14.50
Cockburn’s White Port is a refreshing, moderately sweet fortified wine from Portugal’s Douro Valley, made from high-altitude grapes and aged in stainless steel for up to 18 months to preserve its vibrant, aromatic character. It offers lively notes of tropical fruits like papaya and pineapple, yellow plum, pear, and delicate hints of honeysuckle and vanilla, balanced by crisp acidity. Pale golden in color, it’s elegant and versatile—perfect served chilled, over ice, or in a Port and Tonic with lime and mint—and pairs beautifully with salty snacks such as almonds, olives, and cured meats.
Matt Tebbutt
Red mullet wrapped in vine leaves with artichoke and black olive socca bread
Saturday Kitchen wine recommendation
French 75: crisp, citrusy, and refreshing
- 20ml lemon juice
- 10ml sugar syrup
- 30ml gin
- champagne
- ice
- lemon zest
- Pour the lemon juice, sugar syrup and gin into a cocktail shaker then fill up with ice.
- Shake well then strain into a champagne flute.
- Top with a little champagne, leave to settle (as it will bubble up) then fill up with more champagne. Swirl gently with a cocktail stirrer then garnish with a strip of lemon zest if you like.
Roasted scallops, samphire and olive oil mash with hazelnut brown butter
Saturday Kitchen wine recommendation
Lightly Sparkling White Sangria : M&S, £7
A ready-to-drink, mildly effervescent cocktail made from white wine and infused with refreshing orange, lime, and papaya flavours for a fruit-forward, summery profile. It balances gentle sweetness and vibrant citrusy notes, making it light, crisp, and easy to enjoy chilled or over ice. The core ingredients include white wine, sugar, carbon dioxide, and natural flavourings, with a pale, lightly sparkling finish—suitable for vegans and ideal for relaxed gatherings or warm afternoons.
SATURDAY KITCHEN RECIPE FAVOURITES
Roasted tomato tarte tatin with soft goats’ cheese
Flourless chocolate fondants with a caramel centre
Brownies two ways