Saturday Kitchen Suppers is the latest collection of brilliant recipes from the nation’s favourite TV cooking show. Each week the country’s top chefs prepare delicious food to an audience of millions (and pretend to enjoy drinking wine at 10 o’clock on a Saturday morning!). With an introduction from James Martin and a foreword from Tom Kerridge, the book is a selection of the best recent recipes to appear on the show, accompanied by menu plans and tips for making the most of each season’s ingredients from top chefs such as Angela Harnett and Michel Roux Jr.
If we’ve whetted your appetite, why not try one of these autumn recipes from the book for yourself?
This Crab and Chilli Squid Ink Linguine by Angela Hartnett looks so stunning and vibrant. Squid is in season now so it’s the perfect time to try the recipe.
I challenge you to look at the picture of these Tamarind-Baked Back Ribs with Stuffed Baked Onions (main pic)without drooling! The recipe is by Mark Hix and the only accompaniment you need is a green salad.
Finally, James Martin’s Walnut and Pistachio Baklava with Almond and Ginger Ice Cream looks stunning, is surprisingly simple, and can be made a few days in advance for the perfect autumn dinner party dessert.