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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Spatchcocked pigeon roasted on bruschetta with cavalo nero,
pancetta and porcini mushrooms
Cod and chorizo orzo
Gammon with spiced marmalade glaze and two zingy salsas
Spiced roasted pineapple with coconut rum ice cream
Warm game pie with hot and sour cabbage
Salt and pepper chilli squid with pak choi
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