Brill with glazed shallots, mushroom sauce and garlic kale
Jack Stein
Jack SteinJack is a British chef and restaurateur, creative director of Rick Stein Restaurants, championing modern seafood cookery and Cornwall’s produce with a relaxed, contemporary style.
Saturday Kitchen wine recommendation
Wakefield Chardonnay, Australia, 2024: Asda, £10.97
This Australian Chardonnay offers bright lemon, peach and melon fruit with subtle oak, smooth texture and fresh acidity. Perfect for roast chicken or creamy pasta. Read more…
Ultimate roast potatoes with pan-roasted chicken thighs and garlic greens
Poppy O’Toole
British chef and bestselling author, known as Poppy Cooks, celebrated for creative potato dishes and viral social media recipes, with approachable, playful cooking style.
Saturday Kitchen wine recommendation
Finest Assyrtiko, Greece, 2024: Tesco, £11
This Greek Assyrtiko offers crisp citrus, green apple and saline minerality with vibrant acidity and a dry, linear finish. Perfect for chicken, seafood or grilled fish. Read more…
Morning rolls with hot sauce
Gregg Boyd
Gregg BoydGregg had a lifelong ambition to establish a Scottish food and drink business in London. He started by cooking haggis, neeps and tatties in his Dalston flat and delivering it free to anyone willing to try it.
Matt Tebbutt
Trio of antipasti
Matt Tebbutt
Saturday Kitchen drinks recommendation
Rapscallion Cranachan Soda: Available online, £32 for 12 cans
Rapscallion Cranachan Soda captures Scotland’s classic dessert in a bright, fizzy drink with juicy raspberry, toasted oats, lemon zest and star anise. Light, buttery and naturally sweet. Crafted in small batches in Glasgow, Scotland, Rapscallion Cranachan Soda draws from the iconic Scottish dessert, using fresh, local raspberries, toasted oats, lemon zest, star anise, and raw organic cane sugar. This pairing exemplifies “high-acid refreshers with bold starters,” a versatile principle for antipasti boards or charcuterie—using bubbles and fruit to counter salt and fat, scalable to similar small plates. Sharp lemon zest acidity and effervescence dissolve olive oil marinades and artichoke richness, resetting the palate like a spritz. This dynamic prevents fatty buildup from repeated bites, keeping flavors vivid—much like Prosecco with fried starters, but alcohol-free for all-day appeal.
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Japanese-inspired mackerel with sweet and sour beetroot
Matt Tebbutt
Saturday Kitchen drinks recommendation
Rapscallion Cranachan Soda: Available online, £32 for 12 cans
Rapscallion Cranachan Soda captures Scotland’s classic dessert in a bright, fizzy drink with juicy raspberry, toasted oats, lemon zest and star anise. Light, buttery and naturally sweet.