James Martin takes a look back at some of his favourite recipes and best moments from Saturday Kitchen.
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1 hour, 29 minutes
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See all recipes from Episode 132 (4)
Water buffalo fillet with a bone marrow crust, fondant
potatoes and baby carrots
Yorkshire curd pie
Home Smoked Lobster, Warm Lime and Herb Butter Sauce
Spicy tomato and goats cheese won tons, smoked aubergine
puree and tomato vinaigrette
Wild Sea Trout, Artichokes, Peas and Sorrel with a Tomato,
Mint and Crème Fraiche Salad
Courgette risotto with tempura courgette flowers
See all broadcasts of Episode 132 (1)
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