James Martin cooks garlic-butter chicken with asparagus, peas, broad beans and dauphinoise potatoes for food heaven on Saturday Kitchen. James says: “A feast
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Fernando Stovell serves up caramelised scallops, shrimps and grits with pork jowl bacon on Saturday Kitchen. The ingredients are: 1 onion, finely chopped,
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Adam Byatt serves up barbecued lamb, salsa verde, tomato salad, toasted couscous and fromage blanc on Saturday Kitchen. Adam says: “Give your barbecue
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