Saturday Kitchen
Olly was back in the Saturday Kitchen last weekend counting down to Christmas. He joined Matt, chefs Ravneet Gill and Greg ‘Frenchie’ Marchand, and the lovely Ade Edmondson!
If you missed the festive episode, catch up here and here are Olly’s drinks pairings for the delicious dishes…
To go with Greg’s Roast Stuffed Chicken, Olly served a glass of Famille Perrin Côtes Du Rhône Blanc Réserve 2022 from Sainsbury’s (£12).
To go with Rav’s Apple Tart, Olly served his Bandrek Non Alcoholic Cocktail
Ingredients
454ml water 1 cinnamon stick 4 cloves
2 pandan leaves 2 lemongrass stalks 2 tbsp palm sugar
25g ginger 1 star anise 30ml condensed milk
Method
Bring the water to a boil and simmer before adding sliced ginger and sliced pandan leaves.
Add the remaining herbs and spices and simmer for 20 minutes.
Add the palm sugar until dissolved and remove from the hear and steep for 15 minutes.
Strain into two cups and add condensed milk.
To go with Ade’s Heaven of Calf’s Liver, Olly paired a glass of The Best Chilean Pinot Noir 2022 from Morrisons (£9.50)
To go with Ade’s Hell of Thai Green Curry, Olly would have paired The Best Bush Vine Grenache Blanc 2022 from South Africa, Morrisons (£8.50)
