James Martin takes a look back at some of his favourite recipes and best moments from Saturday Kitchen.
1 hour, 28 minutes
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See all recipes from Episode 127 (4)
Sea bass with leek coulis with saffron and dill
Fruity paprika pork with cashew nut couscous
Roast scallops and crayfish, smoked beetroot and asparagus
Sole in a bag with courgettes and black olives and wet
Roasted spiced guinea fowl served with coconut and cucumber
Orange cream-filled choux buns with chocolate sauce and
See all broadcasts of Episode 127 (1)
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