Saturday Kitchen: Shauna Froydenlund


Great British Menu contestant and Chef Patron at Marcus at The Berkeley Hotel, Shauna Froydenlund, is making her debut on Saturday Kitchen this weekend. Joining host, John Tebbutt, baker-extraordinaire Richard Richard Bertinet and McFly band member Danny Jones. Shauna will be cooking a summer-inspired n’duja stuffed and roasted chicken with romesco sauce and flatbreads. If you want to recreate Shauna’s dish – we’ve included the recipe below! 

There are great moments from the BBC food archive, including clips from Rick Stein, Keith Floyd and Nigella Lawson, and drinks expert Olly Smith picks the wines to go with the studio dishes.

Watch Shauna on catch-up, here.
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N’duja stuffed and roasted chicken with romesco sauce and flatbreads

For the n’duja paste:

1 tbsp rapeseed oil
50g n’duja
1x shallot, diced
2 cloves garlic, roughly chopped
1 tbsp tomato paste
50g Runny honey
1 tbsp sherry vinegar
80ml rapeseed oil


In a pan, add the tbsp of rapeseed oil and caramelise the n’duja
Add the shallot, garlic and tomato paste and cook until soft
Pour in a mini blender and blitz until smooth, with the honey, sherry vinegar and remaining rapeseed oil
Put the mix in a piping bag ready to pipe under the skin of the chicken

For the chicken and romesco sauce with broccoli:

1x Medium free range chicken
Rapeseed oil
Maldon salt
The n’duja paste as per recipe above
2x Red pepper, roughly sliced into big pieces
200g Whole almonds
Sherry vinegar to taste
1x Tin of chopped tomatoes
200g tenderstem broccoli, blanched 


Set the oven to 190? fan
Gently slide your hands under the skin, loosening it from the flesh
With the n’duja paste, pipe it under the skin and smooth out so it’s evenly distributed
Reserve the remaining mix to glaze the chicken with when it’s nearly cooked
Drizzle the outside of the bird with the oil, and sprinkle generously with Maldon sea salt
In a deep roasting tray, add the whole almonds and chunky pepper, place the chicken on top
Place in the oven and roast for 40minutes
Remove the chicken from the oven, reduce temperature to 170?
Glaze with half the remaining n’duja mix, return to the oven for 10 minutes then cover again with the remaining glaze, cook for a further 10 minutes.
Once cooked, remove the chicken from the tray and leave to rest for 15 minutes before carving
Pour the nuts, pepper and all the chicken juices into a hot pan and add the chopped tomatoes, cook down for a few minutes until thickened
Add the blanched broccoli to the roasting tray and put back in the oven to roast for 15 minutes
Blitz the nut abs pepper mixture until roughly blended, adjusting the seasoning with salt and sherry vinegar

For the flatbreads:

250g Self raising flour
25g Natural yoghurt
5g Fine salt
115g lukewarm water


Place the flour, salt and yoghurt into a mixing bowl and slowly add the water to make a soft, slightly sticky dough
Knead well to make smooth, cling film and leave to rest for about an hour
Once rested, tear into 4 even-sized balls, lightly dust the surface with flour and roll into evenly sized circles, about as thick as a pound coin
Place a frying pan on a medium heat, add the flatbread and gently cook until evenly coloured on both sides. They will start to bubble and rise slightly as they cook


Flat-leaf parsley, leaves picked
2 spring onions, sliced
Generously cover the flatbread with romesco sauce
Remove one of the breasts from the chicken and slice down, place on top of the romesco covered flatbread
Cover with the picked parsley leaves and spring onion and serve straight away