Latest news with #SophieWyburd
The Sun
24-05-2025
- Entertainment
- The Sun
Saturday Kitchen unexpectedly paused as Matt Tebbutt makes exciting pregnancy announcement about co-star
SATURDAY Kitchen was unexpectedly paused by host Matt Tebbutt as he made an exciting pregnancy announcement this morning. The hit show was halted on Saturday, May 24 when an announcement was made to viewers by main man Matt. 5 5 5 5 Matt, 51, revealed that television co-star and fellow chef Sophie Wyburd, 31, is expecting a baby. Matt, who was joined by Anita Rani and chefs Scott Hollsworth and Sophie, halted the show when he made the announcement. He said: "Er Sophie, first of all, congratulations. "Sophie's pregnant!" The studio then erupted into applause, with overjoyed faces seen all around. Matt then spoke of Sophie's bump, saying: "You can just about see it." Sophie smiled and said: "Just about!" The chef was then asked if she had felt the baby kick yet and said: "First little punch yesterday, so I'll see if they'll send you a punch later." Sophie, who is a chef, often appears on the show to showcase her simple recipes. The London-based chef announced her pregnancy news on Instagram before today's show. Saturday Kitchen in chaos as Ben Miller runs on to set late shouting 'awkward' and reveals he slept through alarm She shared a snap four days ago as she posed on a mountain top, surrounded by trees and greenery. Wearing some black cycling shorts and a grey t-shirt, Sophie beamed and grinned as she cradled her blossoming bump. In the caption she penned: "Sausage Pasta Wyburd-Kumar, growing steadily in my tummy and landing with us this autumn!!" Sophie continued: "P.S. writing recipes for a living when for 3 months all you want to eat is spinach and ricotta tortellini is no joke, but the little person in there will be very much worth it I'm sure." Fans and friends were quick to flood Sophie with sweet messages in the comments section. Fellow chef Alfie Steiner said: "Oh em geeee contractions !!!! They are going to be eating THE best food." "The best news!!! Congratulations lovely," said an influencer. While a fourth said: "Congratulations - this baby is gonna get the best weaning." And a fifth wrote: "Cuteeeestttt bump." 5
Daily Mail
24-05-2025
- Entertainment
- Daily Mail
Saturday Kitchen host Matt Tebbutt pauses show to make exciting announcement about chef Sophie Wyburd
Saturday Kitchen host Matt Tebbutt paused the show on Saturday, May 24 to make an exciting announcement. Chef Sophie Wyburd, 31, a favourite among culinary TV fans, is expecting a baby. Matt, 51, who was joined by guest Anita Rani and chefs Scott Hollsworth and Sophie, said: 'Er Sophie, first of all, congratulations, Sophie's pregnant!' The BBC studio then erupted into applause before Matt added of her baby bump: 'You can just about see it.' Sophie smiled in response to the observation and simply said: 'Just about!' She was then asked if she had felt the baby kick yet and said: 'First little punch yesterday, so I'll see if they'll send you a punch later.' From A-list scandals and red carpet mishaps to exclusive pictures and viral moments, subscribe to the DailyMail's new Showbiz newsletter to stay in the loop. The happy news came during an episode where Helen McGinn gave fans drinks tips and Jordan Bailey discussed the humble yet brilliant burger. Chef Sophie, who hails from London, is popular for her simple recipes on the show and online. She already announced her news on Instagram with an appropriate culinary twist. She wrote: 'Sausage Pasta Wyburd-Kumar, growing steadily in my tummy and landing with us this autumn!!' The chef added: 'P.S. writing recipes for a living when for 3 months all you want to eat is spinach and ricotta tortellini is no joke, but the little person in there will be very much worth it I'm sure.' Sophie has also shared some of her more unusual first trimester pregnancy cravings on social media including marmite and 'frozen beige potato products'. Fans were quick to offer their congratulations on social media too. Fellow chef Alfie Steiner joked: 'Oh em geeee contractions !!!! They are going to be eating THE best food.' [sic] This comes after host Matt told The Staff Canteen podcast that he thought Saturday Kitchen would come to an end at some point. Matt revealed he would eventually have to find something else to take on, possibly back working in kitchens, prompting rumours that he could replace Greg Wallace on Masterchef. 'It's going to stop at some point,' he said. 'I'm going to have to do something.' A source told The Sun: 'Matt rose to the challenge of coming into Saturday Kitchen after it was previously hosted by another big name in the world of food, James Martin. 'He managed the feat of making it his own and almost making viewers forget who his predecessor was. 'Now Beeb bosses, and the show producers Banijay, will be hoping he can work the same magic on MasterChef.'
The Guardian
06-05-2025
- Lifestyle
- The Guardian
Beyond boiling and steaming: alternative ways of cooking asparagus
What unexpected things can I make with asparagus? 'The goal is to do as little as possible to it,' says Ben Lippett, author of How I Cook (published in September). 'If you start dressing up asparagus with fancy cooking techniques, you lose its magic.' That's not to say you should just boil the spears and be done with it, mind: 'Try pairing them with relatively high-impact flavours, but nothing that will steal the show,' Lippett says. 'Much as with a salad dressing, you want something with richness, fragrance, acidity and salinity.' Instead of a gribiche-style sauce, for example, sub in Kewpie (Japanese mayo), pickled ginger, chives, sesame seeds and frozen peas 'to make a spoonable condiment'. Or cook asparagus chunks with lots of butter and a shot of water, then 'finish with lemon and grapefruit segments, cracked hazelnuts and sheets of comté'. The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. Asparagus recipes often lean towards salads, which is all well and good until the weather misses the spring memo. And, in that scenario, Sophie Wyburd, author of Tucking In, has your back with a warm, in-between-seasons side. 'Make a salsa verde with loads of mint, basil, parsley, capers and dijon mustard, then blister chopped asparagus in a very hot frying pan with a little water to get that steam going.' Once tender, toss with plump chickpeas: 'That goes particularly well with roast lamb or chicken,' she says. Ramuel Scully, executive chef and co-owner of Scully in central London, meanwhile, steams his spears to 'keep them super-sweet', then adds some tea – 'Try oolong' – to the boiling water to 'infuse the asparagus with extra flavour'. Finish off with salt and a squeeze of lemon, then top with crispy chilli oil and tahini: 'Both work great with asparagus.' Another spring-worthy side from Lippett comes via Tomos Parry of Brat and Mountain fame, who taught him the technique: 'Cook little bundles of asparagus in a very hot oven,' he says. 'Use a strip of spring onion or wild garlic to wrap them up, with some herbs and slivers of ginger or chilli in there, too.' Alternatively, whip up a tempura batter and fry them to a crisp: 'It's quite easy,' says Sally Abé, head of food at the Bull in Charlbury, Oxfordshire, and author of A Woman's Place in the Kitchen. Abé uses 50:50 rice flour and cornflour, plus sparkling water to guarantee they go nice and crisp once deep-fried. She says these little morsels are a treat dunked into wild garlic mayo, say. Finally, for the kind of comfort that only carbs can provide, go for a sort of carbonara, Wyburd says: 'I won't actually call it that, because people get upset, but it's essentially a pasta sauce with egg yolks, pecorino, loads of lemon zest and maybe some lemon juice.' Blanch chopped asparagus in the water you're cooking the pasta in, drain then toss with everything else. While 'not revolutionary', another great idea is crema di asparag i , or cream of asparagus, says Ixta Belfrage, author of Fusao (out in August): 'Cook chopped asparagus in salted water until tender, then put in a blender with lemon juice, salt, olive oil, a splash of cream, a good grating of parmesan and some nutmeg, and blitz smooth, adding hot water to loosen.' The result? A vibrant pasta sauce or soup that could even be served chilled, assuming the weather plays ball: 'Just add some finely chopped raw asparagus at the end for a bit of texture. Got a culinary dilemma? Email feast@
