Scott Hallsworth served up tasty chilli crab wonton bombs on Saturday Kitchen. The ingredients for the chilli crab: 50g pasteurised white crab meat
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Tony Singh served up tasty buttered asparagus with lobster and masala scrambled eggs on Saturday Kitchen. The ingredients for the lobster and dressing
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Donal Skehan served up delicious Cranachan shortbread bars with whisky and raspberry jam on Saturday Kitchen. The ingredients are: 150g desiccated coconut, 150g
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