Saturday Kitchen Recipes Today 31 Oct 2026

Twice-baked crab and Emmental soufflés with thermidor sauce

Rick Stein

Back in the day Rick ran a Padstow nightclub that was closed by police after frequent brawls, then converted it into the Seafood Restaurant that launched his career.

Saturday Kitchen wine recommendation

D’Arenberg The Hermit Crab Viognier Marsanne, Australia, 2024 Asda, £11

The D’Arenberg The Hermit Crab Viognier Marsanne offers expressive white peach, nectarine, and candied ginger notes on a luscious, rounded palate balanced by bright citrus acidity and a subtle almond finish.

Its creamy texture seamlessly mirrors the rich thermidor sauce and melted Emmental, while lush stone fruit highlights the sweet crab meat and crisp acidity cuts through the decadent cheese and cream crust.

  Pollo alla cacciatora 

Dara Klein

Despite growing up in her parents’ Wellington trattoria, she initially vowed never to become a chef and spent years studying film, acting, and working office jobs before entering professional kitchens at 28.

Saturday Kitchen wine recommendation

Finest Langhe Nebbiolo, Italy, 2025 
Tesco, £12

Tesco Finest Langhe Nebbiolo 2025 opens with fragrant aromas of tart red cherry, crushed raspberry, and dried rose petals, underpinned by fine, structured tannins and a bright, refreshing acidity.

Its vibrant red fruit and crisp acidity cut effortlessly through the rich tomato passata and rendered chicken fat, while its subtle herbal undertones complement the rosemary, garlic, and salty green olives in the hunter-style braise.

  Black sesame meringue tart

Crystelle Pereira

British chef, author, and TV personality Crystelle rose to prominence as a finalist on The Great British Bake Off in 2021 and has since published the bestselling cookbook Flavour Kitchen, showcasing fusion recipes inspired by her Portuguese-Goan heritage.

Tempura pumpkin with Japanese dipping sauce

Matt Tebbutt

Before becoming a chef, Matt Tebbutt studied geography and anthropology, joined his university air squadron and considered a 12-year career with the RAF.

Lamb filo pie

Matt Tebbutt

Saturday Kitchen wine recommendation

Everleaf Forest Chipotle Hot Honey
Available Online, £25

Everleaf Forest Chipotle Hot Honey is a complex, bittersweet non-alcoholic aperitif that layers orange blossom, saffron, and Madagascan vanilla with the fiery, smoky kick of hot honey and chipotle peppers. It delivers an earthy, botanical depth with a gentle chili warmth and a lingering, well-balanced finish.

This non-alcoholic blend pairs wonderfully with the Lamb Filo Pie because its smoky chipotle heat and honeyed orange botanicals echo the rose harissa, preserved lemon, and cinnamon in the lamb. At the same time, its crisp, bittersweet structure cuts through the rich lamb fat and buttery filo crust, refreshing the palate alongside the cooling Greek yoghurt.

  Beef scouse pie with vegetables

Matt Tebbutt

Picoso Tropical Mango       
Waitrose, £7.50 for 4

Picoso Tropical Mango is a vibrant, fruit-forward drink featuring juicy tropical mango flavors balanced by a subtle, refreshing acidity and a clean, lively finish.

Its bright, tropical sweetness offers a delightful counterpoint to the rich, savory gravy and tender beef chuck, while its clean acidity cuts through the heavy lard pastry and buttered cabbage to keep every bite feeling light and balanced.