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John and Lisa are preparing some Family Feasts in their Weekend Kitchen - big dishes to enjoy together! They start with a Roast Chicken stuffed with Orzo and served on a bed of New Potatoes and Butterbeans. Next, it's warming Sausage Meatballs and Dumplings in a Cider Sauce. John has Lisa's favourite Prawn Fideuà made with a Cheat's Lobster Sauce, and for dessert, it's a decadent Hazelnut Brownie with Chocolate Sauce and Toffee Popcorn.
John and Lisa are preparing the perfect meal for a Special Night In. They start with Scallops served with Crispy Bacon and a Cauliflower Puree; before moving onto a Roast Chicken stuffed with Truffle Butter. On the side are Lisa's simply delicious Dauphinoise Potatoes and some Charred Cabbage. And there's a dessert worth taking your time over - a Chocolate and Almond Tart with Amaretti Biscuits.
John and Lisa are back in their Weekend Kitchen with winter warmers and festive feasts aplenty. They start the series with their Classic Cooks and how to perfect some of the nation's favourite meals - from Steak and ‘Chips' to an irresistible Chocolate Cake that you'll want to make again and again. There's also a beautifully simple Chicken Pie (made with a super quick pastry) and twice baked Goat's Cheese Soufflés that are sure to impress.
John and Lisa have some Summertime Centrepieces at the ready in their Weekend Kitchen.
With hope of seeing more friends and family, these dishes are sure to please everyone. John starts with his favourite beef rendang - a slow cook that's worth the wait. There are drinks and nibbles with courgette and pea fritters and a ginger mocktail. Lisa has some beautiful prawns served in the tastiest bowl of all - a bread bowl. And finally there are super simple ricotta ‘doughnuts' and chocolate sauce for dessert.
This week, John and Lisa are bringing flavours from across the globe into their Weekend Kitchen. John starts with some delicious jerk chicken served with rice and peas. Lisa has a beautiful vegetarian curry full of paneer and potatoes. Then it's onto John's fragrant seared salmon, with beetroot, ginger and mint. Finally, some sweet treats - an American-inspired baked blueberry cheesecake and Lisa's tropical piña colada.
John and Lisa are looking at all things baked and beautiful this week in their Weekend Kitchen. They start with a classic coffee and walnut cake and have plenty of hints and tips on how to perfect it. Next, it's John's focaccia, which he likes to serve as a giant sandwich. Then onto a different sort of bake - a traybake - and this one is full of delicious creamy fish, potatoes and croutons. And there's a stunning centrepiece to end on - their strawberry shortcake crunch.
John Torode and Lisa Faulkner return with the culinary show, beginning with a host of dishes that can work for breakfast, lunch or even dinner. Lisa prepares bread and butter pudding made with pain au chocolat, while John rustles up a rhubarb cocktail and gives an omelette masterclass.
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.
