Crisp-skinned John Dory with rolled Swiss chard and roasted garlic
Josh Niland
Australian chef Josh Niland is renowned for pioneering whole-fish butchery and sustainable seafood cookery. His Sydney restaurants, Saint Peter and Fish Butchery, celebrate every part of the catch.
Saturday Kitchen wine recommendation
Specially Selected Picpoul de Pinet, France, 2025
Aldi, £7.99
Picpoul de Pinet has long been the toast of France’s Mediterranean oyster bars, and this Specially Selected 2025 shows why. From vineyards on the shores of the Étang de Thau in the Languedoc, it bursts with citrus zest, white blossom and a saline minerality – the sea itself, bottled.
Beside the crisp-skinned John Dory, it’s a marriage of coastal kin: racy acidity slices through the golden, pan-seared skin, while bright citrus echoes the fish’s delicate sweetness. The wine’s green-apple freshness lifts the earthy Swiss chard, and its bracing mineral finish makes light work of the roasted garlic. Vivid, precise and effortlessly in tune with the plate – a pairing that tastes like a harbourside lunch.
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Beef shin with lemon and celery risotto
Jeremy Lee
British chef Jeremy Lee is chef-proprietor of Quo Vadis in Soho, London, best known for joyous, fiercely seasonal British cooking, flamboyant charm and his famously witty, poetic menu writing.
Saturday Kitchen wine recommendation
No.1 Chianti Classico Riserva, Italy, 2020
Waitrose, From £12.50
Some bottles simply belong to a place, and this No.1 Chianti Classico Riserva 2020 is Tuscany through and through. Made from sangiovese grown in the fabled hills between Florence and Siena, with extended maturation earning its ‘Riserva’ stripes, it unfolds layers of morello cherry, dried herbs, sweet spice and a whisper of leather and violets – classic Chianti, beautifully polished.
Alongside the braised beef shin, it’s a match made in Tuscan heaven: firm, fine-grained tannins grip the meat’s melt-in-the-mouth richness, while vibrant acidity keeps every slow-cooked bite fresh rather than heavy. The lemon and celery risotto finds its echo in the wine’s lively cherry and citrus lift, with sangiovese’s herbaceous notes nodding to the celery’s gentle bitterness. Comfort and elegance in one harmonious pour – a pairing that turns dinner into a Sunday lunch in the Chianti hills, no plane ticket required.
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Curry goat and jerk chicken with rice and peas
Royston Treasure
Royston TreasureAlso known as Chef Bigga, is a South London-born chef recognized for his traditional Caribbean cooking and inspiring community background.
Matt Tebbutt
Custard tart with Marsala figs
Matt Tebbutt
Saturday Kitchen wine recommendation
Taste The Difference Crémant De Loire, France, N/V
Sainsbury’s, From £11
Taste The Difference Crémant de Loire brings a touch of French fizz elegance without the Champagne price tag. Crafted by the traditional method in the Loire Valley, it delivers fine, persistent bubbles and aromas of green apple, white peach and subtle brioche, leading to a crisp, creamy palate with zesty citrus and a hint of honeyed richness. Dry, balanced and effortlessly sophisticated, it’s a stellar aperitif or partner for oysters, smoked salmon and light canapés.
With the custard tart and Marsala figs, it’s a dream match: bright acidity and brioche notes complement the creamy vanilla custard, while subtle fruit echoes the caramelised sweetness of the Marsala-soaked figs. A dessert pairing that feels truly special – celebration-worthy, whatever the occasion.
Crisp lamb chops with roasted fennel and pomegranate
Matt Tebbutt
Saturday Kitchen wine recommendation
Taste The Difference Pinot Grigio Blush, Italy, 2025
Sainsbury’s, From £7.50
Taste The Difference Pinot Grigio Blush 2025 offers a delightful twist on the classic Italian white, its delicate salmon-pink hue hinting at the gentle skin contact that gives it extra character. Fresh strawberry, white peach and a whisper of citrus blossom lead to a harmonious palate of ripe red fruit, zesty acidity and subtle creamy texture – dry, approachable and wonderfully versatile.
Poured chilled alongside crisp lamb chops, it’s a natural: bright acidity cuts through the richness of the lamb, while red fruit notes echo the sweetness of roasted fennel and pomegranate seeds. A match that feels both rustic and refined.