SATURDAY KITCHEN RECIPES 08 Oct 2022
Richard Bainbridge
Roast chicken with roast potatoes, coffee carrots and maple syrup parsnips
Oyster, clam and mussel jambalaya
Confit cherry tomato and pesto tart
Richard Bainbridge began his culinary career at 16, trained in professional kitchens and spent three formative years working with the Roux brothers. He went on to become head chef at the Michelin-starred Morston Hall under Galton Blackiston. Today he is the chef-owner of Benedicts in Norwich, his first solo restaurant project. Richard is known for grounded, ingredient-led cooking that highlights texture and seasonality, as reflected in the hearty roast chicken and inventive seafood dishes featured here.
Ravinder Bhogal
Slow cooked celeriac with kimchi butter and apple and pear kimchi salsa
Ravinder Bhogal is the author of the debut book Cook in Boots, which won the Gourmand World Cookbook Award for the UK’s Best First Cookbook and was a runner-up for the World’s Best First Cookbook at the Paris Cookbook Fair in 2010. Her recipes often blend bold, global flavours with careful technique. The slow-cooked celeriac with kimchi butter and apple and pear kimchi salsa demonstrates her interest in fermentations and vibrant accompaniments that lift humble roots into standout dishes.
Olly Smith
Roasted hake and cherry tomatoes with salsa verde
Olly Smith has an interesting background in screenwriting for film and television. His credits include work on several series of Pingu, brief involvement with Wallace & Gromit’s Curse of the Were-Rabbit and contributions to Charlie & Lola episodes. Alongside his media career, Olly brings a storyteller’s sense of clarity and rhythm to food presentation and recipe choice. The roasted hake with cherry tomatoes and salsa verde is a bright, approachable dish that highlights simple techniques and fresh ingredients.
Loyle Carner
Chicken wings with buffalo sauce
Loyle Carner is a London-based hip-hop artist known for his love of food and its role in storytelling. He co-founded Chilli Con Carner in 2016, an ADHD cooking school that runs each summer and focuses on teaching young people aged 14–16. His approach combines creativity and community, using cooking as a way to build confidence and practical skills. The chicken wings with buffalo sauce are a crowd-pleasing example of flavour-forward comfort food, reflecting his enthusiasm for accessible, enjoyable dishes.
The recipes featured in this Saturday Kitchen roundup showcase a mix of classic techniques and contemporary influences. From Richard Bainbridge’s ingredient-led mains to Ravinder Bhogal’s fermented touches, and from Olly Smith’s accessible seafood dish to Loyle Carner’s vibrant comfort food, each recipe offers cooks at home clear, enticing options to try. Browse the recipe links above for full ingredient lists, step-by-step instructions and serving suggestions. These dishes are designed to be achievable in a home kitchen while delivering memorable flavours for family meals or casual dinner parties.