Gilda butter lamb chops with smashed cucumber salad
Georgina Hayden
Award-winning British cook, author, and food stylist celebrating her Greek Cypriot heritage. She spent 12 years with Jamie Oliver and regularly appears on Saturday Kitchen
Saturday Kitchen wine recommendation
Viñedos Barrihuelo Rioja Rosado, Spain 2025
Sainsbury’s, £9
Viñedos Barrihuelo Rioja Rosado, Spain 2025
Viñedos Barrihuelo Rioja Rosado, Spain, 2025 is an elegant, dry Spanish rosé with juicy strawberry and cherry fruit, a delicate lift of lemon peel and a crisp, refreshing finish. Made by Bodegas Muriel from traditional Rioja grapes, it offers more structure and savoury depth than many lighter rosés.
It goes particularly well with the Gilda butter lamb chops because its bright red-berry fruit and balanced acidity refresh the palate against the rich lamb and salty anchovy, olive and pickled chilli butter. The wine’s subtle citrus and dry finish also complement the lemon-dressed smashed cucumber, radish and Kalamata olive salad, while its gentle fruit softens the Aleppo pepper warmth.
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Chilled udon noodles with sesame vinaigrette
Masaki Sugisaki
In his youth Masaki nearly abandoned his cooking career to focus entirely on music – now renowned for blending traditional Japanese precision with premium British produce.
Saturday Kitchen wine recommendation
Finest Grüner Veltliner, Austria, 2025
Tesco, From £9
Finest Grüner Veltliner, Austria, 2025 is a crisp, dry Austrian white with bright green apple, citrus zest and a signature white-pepper note, finishing fresh and mineral-driven. Made from grapes grown along the Danube in Niederösterreich, it combines lively acidity with enough texture to feel generous rather than sharply lean.
It pairs beautifully with chilled udon noodles because the wine’s zesty acidity refreshes the palate between bites of the rich tahini and miso vinaigrette, while its peppery, herbal character echoes the spring onions, aonori and optional chilli oil. Its clean, mineral finish also cuts through the crisp tempura flakes without overwhelming the delicate handmade udon.
Gold satay-style chickpeas with spiced fried rice and a chickpea crumb
Calum Harris
Calum’s entire five-year journey into veganism and plant-based cooking was sparked by a single casual encounter at a summer barbecue.
Butternut squash and cavolo nero gratin
Matt Tebbutt
Matt Tebbutt
Saturday Kitchen wine recommendation
Saicho Jasmine Sparkling Tea
Available Online, From £16.95
Saicho Jasmine Sparkling Tea is a premium alcohol-free sparkling tea made from cold-brewed jasmine green tea, gently carbonated for a fine, delicate bubble. Expect perfumed notes of honeysuckle and fresh green tea with a subtle natural sweetness, finishing clean, dry and refreshing – an elegant alternative to wine.
It’s a natural match for the Butternut Squash and Cavolo Nero Gratin because its crisp acidity and fine bubbles cut through the rich, creamy Parmesan custard, refreshing the palate between indulgent spoonfuls. The jasmine’s floral perfume lifts the sweet roasted squash and earthy cavolo nero, while its clean, dry finish balances the nutty richness of the almonds and charred Tenderstem broccoli in the warm pear salad alongside.
Hake with fennel and sun-dried tomatoes
Matt Tebbutt
Saturday Kitchen wine recommendation
Saicho Jasmine Sparkling Tea
Available Online, From £16.95
It complements the Hake with Fennel and Sun-Dried Tomatoes because its floral perfume echoes the saffron and fennel, while the crisp, dry finish cuts through the olive oil and sweet sun-dried tomato dressing. Soft and low in tannin, it supports the delicate, flaky hake rather than masking it, and its gentle bubbles refresh the palate between every mouthful.