Saturday Kitchen 20.4

(by peter)

Taste testing Antonio Carluccio's mushroom raviolo with wineWine match for Antonio Carluccio’s open mushroom raviolo with artichoke salad:

  • Piccini Chianti 2011 (from £5.32, Sainsbury’s)

Peter’s comments: artichoke is often seen as a wine-killer but these young, tender slices are softened by the tangy tomato and meaty mushrooms and a juicy young Chianti works well. If you want to play it safe, go for a nice Verdicchio (eg Taste the Difference Verdicchio, £7.49, Sainsbury’s).

Studio commentary: ‘great value, great match’ (James Martin), ‘perfect: needs light, young wine’ (Antonio Carluccio)

Wine match for Paul Foster’s Goosnargh duck breast, puffed rice and pumpkin seeds, rhubarb, yoghurt and watercress

  • Errázuriz Pinot Noir (from £7.99, Majestic)

Peter’s comments: You could go white but really that gorgeous duck cries out for red, and Pinot in particular – it has the tangy acidity to match that zesty rhubarb, plus the gamey succulence to complement the meat.

Studio commentary: ‘perfect – great acidity balance with the dish’ (Paul Foster); ‘another winner’ (James Martin)

Snap up the wines quickly – they tend to sell out pretty fast (and both these prices are limited-time offers).

Peter filming Saturday Kitchen in SouthamptonRecipes, links and details

You can find all the recipes on the BBC Food site. These include James Martin’s fresh pasta with griddled asparagus and a lemon and breadcrumb topping; gnocchi in a creamy spinach sauce with deep fried broccoli florets; and genoise sponge with blueberry compote and vanilla cream. Yum.

My wine clips are below.

Peter’s comments

The show was filmed on location in Southampton. By way of full disclosure, we definitely patronised a Mr Whippy Van at one point. My gratitude to the nice people at Majestic and Sainsbury’s.

Thanks to my chef de cuisine Susie for expertly prepping these dishes, as ever, for taste testing alongside the wines at home. In the best Italian tradition, Antonio’s dish was wholesome and simple (though getting hold of young artichokes isn’t easy). Paul’s duck was a bit trickier to assemble but very rewarding.

Thanks very much to our intrepid Saturday Kitchen wine VT team, including Mike, Claire and TV’s Andy Clarke. Loved the hip-tweaking sound-track this week, Andy!

Thanks as ever to James Martin, also to Paul and Antonio, for their lovely dishes and positive feedback about the wines. Lisa Riley was a fab studio guest and kudos as ever to the brilliant Cactus team.