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Join John Torode and Lisa Faulkner in their weekend kitchen where, this week, they've got their restaurant favourites - made the easy way.
On the menu are duck pancakes with a homemade plum sauce, egg fried rice, and a dish with special memories for them - Goan fish skewers.
For dessert there's Lisa's legendary lime and passionfruit pie and, along the way, all their usual culinary hints, tips and tricks for minimal effort and maximum results.
Enjoy some bank holiday brunching with John Torode and Lisa Faulkner in their weekend kitchen. There's a tomato theme on the menu this time with everything from baked Mexican eggs in a spicy sauce and John's legendary bloody mary - to a simple and delicious tomato and shallot tart. For those with a sweeter tooth, there's a baked Alaska from Nadia Sawalha and Lisa is making moreish blondies the whole family will love.
Delicious food, inspiring recipes and cooking tips and shortcuts are all part of the mix in John Torode and Lisa Faulkner's inviting kitchen. Easy to follow recipes are the order of the day - appealing to keen home cooks and beginners alike. John's potato curry, Lisa's side of salmon, asparagus and Hollandaise and rhubarb crumble are all on the menu this time. Adding to the pudding mix are Jane Beedle, with a gluten free roulade and, from Sardinia, Gino D'Acampo's chicken in beer.
John Torode and Lisa Faulkner have plenty of culinary inspiration for the weekend from their inviting kitchen. This time they serve up a delicious spread which includes lamb fritters, the perfect scrambled eggs and a chocolate fridge cake, created from leftover Easter eggs. Gino D'Acampo cooks up seabass in Sardinia, Levi Roots has a spicy roast lamb, and for pudding, Bake Off champion Jane Beedle has an irresistible cherry and pistachio tart.
John Torode and Lisa Faulkner have a warm welcome and serving up delicious food in their weekend kitchen. Chef John and cook Lisa create inspiring dishes everyone can cook, sweet and savoury. Today's menu includes John's has one pan spicy roast lamb and Lisa's pear tarte tatin. Bake Off's John Whaite has a lemon drizzle cake and Ching He Huang makes Chinese cooking easy with her teriyaki salmon.
John Torode and Lisa Faulkner welcome you into their kitchen for a morning of good food in great company. Pull up a chair and enjoy John and Lisa's guide for turning your store cupboard staples into tasty family favourites. As a top chef, John might be known for his exacting standards but at home, simplicity is often key. Sunday comfort food from John with his ‘pink spaghetti'. Also on the menu are an easy-peasy flat bread, chicken chow mein and stuffed tomato, and for pudding, ‘cheat's' banana ice cream and a self-saucing chocolate pudding.
On today's menu, Lisa and John's Spring roast chicken, a fruity curry from Masterchef champion Shelina Permaloo, super simple Victoria Sponge, cheats raspberry jam and easy cheese scones. Plus, a simple souffle from Nadia Sawalha and Chicken Wings from Levi Roots
A new series of John & Lisa's Weekend Kitchen returns to ITV for Saturday mornings.
Series four of the successful cookery show, with husband and wife duo John Torode and Lisa Faulkner, was filmed at the Television Centre studios in London during lockdown. Adhering to social distancing measures amid the Covid-19 crisis, the series was filmed with a minimal crew and following all necessary health and safety advice.
The nation is cooking more than ever and in this new series professional chef John and home cook Lisa will be able to help viewers easily answer the ‘What's for tea?' question, with their accessible, imaginative and easy-to-cook ideas for family meal times. Each episode will have a different food theme and the pair will be using easy to source ingredients that viewers will have in their cupboard, fridge or freezer as well as providing plenty of alternatives and at-home hacks.
New to the series, John and Lisa will also feature special how-to demos on techniques which they prove aren't as complicated as some cooks may imagine. From showing how easy it really can be to make pasta without a machine or how to prep and get the best out of an aubergine.
