James Martin showcase his honey roasted duck confit with Puy lentils, mashed potatoes and celery leaves on Saturday Kitchen. James says: “James Martin
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James Martin serves up truffle-stuffed roast chicken with vegetables and cream sauce for food heaven for Matt Goss on Saturday Kitchen. James says:
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Paul Foster cooks wagyu sirloin and slow-cooked brisket, sprouting broccoli, wagyu tartare on puffed heel tendon on Saturday Kitchen. Paul says: “This recipe
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