The Talent Zone

Andi Oliver salted cod with curried fennel, cucumber and mint gazpacho recipe on Saturday Kitchen

August 30, 2024admin

Andi Oliver served up tasty fresh salted cod fish with curried fennel, cucumber and mint gazpacho on Saturday Kitchen. Ingredients or the fresh [...]

Paul Ainsworth breakfast English muffins with pork patties, melted cheese and tomato fondue recipe on Saturday Kitchen

August 30, 2024admin

Paul Ainsworth served up tasty breakfast English muffins with pork patties, melted cheese and tomato fondue on Saturday Kitchen. The ingredients for the [...]

Marcus Wareing clams and ham with sherry and fresh herbs recipe on Marcus in the Med: Mallorca

August 29, 2024admin

Marcus Wareing served up tasty clams and ham with sherry and fresh herbs on Marcus in the Med: Mallorca. The ingredients are: 1 [...]

Marcus Wareing peppered sardines on toast with green olive sauce on toasted almonds recipe

August 29, 2024admin

Marcus Wareing served up tasty peppered sardines on toast with green olive sauce on toasted almonds on Marcus in the Med: Mallorca. The [...]

Craig Doyle brick chicken with crispy kale baby potatoes and chimichuri recipe

August 29, 2024August 29, 2024admin

Craig Doyle served up tasty brick chicken with crispy kale baby potatoes and chimichuri on this morning. The ingredients are: 1 large brick, [...]

Juliet Sear blueberry lemon layer cake with cream cheese frosting recipe

August 28, 2024admin

Juliet Sear blueberry lemon layer cake with Greek yoghurt and cream cheese frosting on this morning. The ingredients are: 150g very soft butter, [...]

The Talent Zone

TV Food and Recipes

Simon Rimmer Earl Grey cake with yoghurt icing recipe on Sunday Brunch

Simon Rimmer thick cut pork chop with ratatouille recipe on Sunday Brunch

James Martin honey roast duck confit with mashed potato, stewed red cabbage and a red wine and sherry vinegar sauce recipe

Tommy Banks Dexter beef with wild herb salsa verde and beef fat smoked mash potato recipe on James Martin’s Saturday Morning

Kenny Atkinson poached and roasted quail with confit duck, celeriac, pickled mushrooms and red wine puree recipe