哇，窗口太小啦
请调整浏览器窗口大小或者请使用手机查看！
John Torode and Lisa Faulkner present fragrant dishes, including Turkish eggs, falafel wraps served with a smoky baba ganoush, a vegetable tagine and jewelled couscous, and cardamom and pistachio cake served with an orange-scented cream.
John Torode and Lisa Faulkner prepare a menu perfect for a special night in, with blinis and a variety of topping, a classic prawn cocktail, and a toffee vodka espresso martini. The main course is a one-pot chicken dish packed with French flavours, while dessert is a giant chocolate souffle.
John Torode and Lisa Faulkner look back at favourite festive recipes from the show over the years, beginning with a savoury croissant bake guaranteed to start the big day well. There are alternatives to turkey with a roast chicken and special stuffing, and a nut roast wreath, as well as tips for all the trimmings.
John Torode and Lisa Faulkner make some of their favourite centrepieces, starting with a cheesy pull-apart loaf that is perfect for sharing. There is also a new take on the traditional Christmas dinner in the form of an easy traybake with all your favourite flavours, as well as a mushroom and butternut squash Wellington, and strudel-inspired marzipan rolls.
John Torode and Lisa Faulkner demonstrate recipes that deliver on both value and taste, starting with an alternative to Turkey in the form of a Christmas ham served with a mustard sauce. Lisa makes a special cannelloni perfect for Christmas Eve, then John has the ultimate festive toasted sandwich full of favourite leftovers, while dessert is an apple and cranberry bread and butter pudding.
John Torode and Lisa Faulkner share festive recipes that can all be prepared in advance, beginning with a salmon terrine that makes for the ideal starter. Next is a beef Wellington, which can be frozen until needed, as well as a side dish of potato dauphinoise, while dessert is a supersize sticky toffee pudding full of festive flavours.
John Torode and Lisa Faulkner prepare a menu full of sausages, including hot dogs with macaroni cheese and caramelised onions, and toad-in-the-hole made with sausage meatballs.
John and Lisa make their version of some takeaway favourites this time, including prawn burgers, a vegetarian meatball sub and super simple cookie dough pots.
John Torode and Lisa Faulkner bake sweet and savoury treats, starting with coconut and honey cake that works perfectly as a dessert too, as well as a classic pizza dough topped with creme fraiche, shallots and lardons. Plus, a salted chocolate tart made with a caramel biscuit base and a masterclass in how to make choux pastry.
A selection of brunch favourites as John Torode starts with his Sydneysider corn cakes and a Bloody Mary, and there's an alternative take on kedgeree that is made with hot smoked salmon. Lisa Faulkner makes a chorizo, potato and broken yolk scramble, and a low-sugar banana loaf that's also delicious when toasted.
John Torode and Lisa Faulkner return with the culinary show featuring recipes, shortcuts, inspiration and tips, beginning with ideas for one-pan dishes. Lisa has a fresh take on a pasta bake - made with aubergine, mozzarella and linguine - while for for dessert there is an apple, pear and berry brioche bake, while John has his tips for a cheat's custard.
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.
