Saturday Kitchen hosts two Michelin starred chefs on Saturday when James Martin talks food, recipes and more with Pascal Aussignac and Glynn Purnell. James Martin's star guest is MyAnna Buring who has to face their food heaven or food hell, either way, James is bound to produce a tasty recipe. Also featuring on Saturday Kitchen this week are Rick Stein and clips from The Great British Menu. Wine tasting expert this week is Susie Barrie.
Hugh shows us a nice twist on the traditional Coronation Chicken recipe by using blueberries instead of sultanas for an extra sweetnes and almonds for great depth of flavour.
Rachel uses Dublin Bay Prawn shells left over from her Mexican prawn recipe to make this delicious and richly flavored prawn bisque. The shells contain lots of flavour and the soup is a great way of extracting this from the shells that would normally be discarded.
Rachel uses Dublin Bay Prawns (also known as langoustine) to create this easy and tasty dish. She accompanies the prawns with warm tortillas, home-made guacamole and tomato salsa for an authentic Mexican feel.
Rachel makes this take on a traditional Italian 'Pizza Bianco' which literally means 'white pizza', without the tomato base. These Pizza's a usually made only with a generous helping of cheese – and Rachel uses two types of mozzarella in this dish, grated and fresh.