The Weekend Kitchen returns!


What I’ve been up to

Hi everyone, how are you enjoying this gorgeous weather? It’s bizarre for February isn’t it, particularly since this time last year we were snowed in with the Beast from the East?! So we juggled our way through Half Term last week, I took the girls up to my mum and dads as Fred and I were both working for a lot of it unfortunately.

We did however have some time to do nice things with them too, so lots of play dates and fun at the park. We also had an early Birthday lunch for my dad’s 70th. We have a big party coming up on the St. Patrick’s Day weekend for which I will fly to Ireland for but this way we were able to include the girls too.

When we got back on Sunday though, instead of heading to the beach, we were very good and started on some big jobs in the garden. One of the hedges in our garden had literally eaten up the trellis underneath and was pulling it off the wall. Our neighbour wants to put up a new fence too so it was operation get the hedge down!!!

Obviously once we started we wished we hadn’t but it was too late. Between myself and Fred though we managed it, while the girls busily made forts with the garden cushions. It was so nice to start getting the garden in order though, so we will be ready for Spring and Summer. I have already sprayed the patio with Wet and Forget which is starting to make a big difference already and now that we have cleared a lot of debris I can do the decking too.


I had a really fun two-hour show with Simon Wilson of Butler & Wilson and also lovely Ali Bailey last week. He’s such a character and keeps you on your toes so never a dull moment. We had some really fabulous pieces too, dainty and wild so something for everyone. The incredible tiger necklace that Ali is wearing in the picture was so popular and quite a show-stopper. There are lots of new pieces to check out so do have a look at the collection on our website if you are looking for something different and special.

What I’ve been wearingLove T-Shirt by Luisa Conti

I have been wearing this new Luisa Conti LOVE T-Shirt non-stop since I got it. I really do LOVE it!!!! You are probably going to see this a lot on our presenter team as I know a lot of us have ordered it. Slogan T-shirts are still so current but I don’t always like what’s written on them, but how can you not like what this one says?

I have kept it simple for this picture and simply wore it with jeans but I will also be teaming it with blazers, leather jackets, printed skirts, denim skirts and simply shorts this summer (that is if I can get some colour on my legs!!). The quality of this T-shirt is worth every penny, it’s 95% viscose and feels really gorgeous. The LOVE slogan is velvety rather than printed, everything about it feels likes quality so I highly recommend it.

What I’ve been usingDoll 10 TSV

I’ve been trying out the Doll 10 Today’s Special Value kit which is coming your way this Sunday 3rd March on QVC. It contains a beautiful Hydrabalm Serum Infused Foundation, which is one of the newest of the Doll 10 foundations. Arch Master, which has three different ways to enhance your brows in one. H2Glo Highlighter, Hydragel Cream Balm for cheeks (but can also be used on lips) and the gorgeous Hydragel Lipstick.

Obviously as everything is from the ‘Hydra’ range it’s all really moisturising and feels gorgeous on your skin. Ingredients across this collection include retinol, collagen, chia seed extract, jojoba oil, avocado butter, lavender and more. Tune in on Sunday to see a full presentation of this kit. I have done a near full face of make-up with this, the only thing I added was mascara. What do you think? As always it gives a soft pink feminine look that’s so wearable for every day.

What I’m cooking

Well I am sooooooo excited to say the The Weekend Kitchen is back this weekend!!! We will be cooking up a storm in the QVC Kitchen every Saturday at 12pm throughout March. Our fantastic chefs Marcus Bean and Dean Edwards will be back and we will also be bringing you a new face to QVC, Ching He Huang, I can’t wait to see what she cooks up. Will Gowing will also be joining me to present the show and get your recipe ideas and comments via social media.

So let me give you a few ideas of what’s to come this week and what I cooked up with the fantastic food brands that will be featured.

Lamb – Altham’s Butchers Lamp Chops

This Saturday we will be bringing you the most incredible set of Althams Butchers 10 x 6oz Piece Barnsley Lamb Chops. I’ve never seen chops like them, they are fabulous. I wanted to keep them quite simple so I made a Greek inspired marinade. I squeezed a whole lemon into a bowl, followed by three chopped garlic cloves, a good slug of olive oil and a bunch of chopped fresh oregano with salt and pepper.

I poured it over four of the chops and left it for a few hours to marinade. Overnight would be even better. I then fried them on the griddle, four minutes on each side. You can do less if you like it more pink inside. I served mine with crushed rosemary new potatoes and sprouting broccoli. Delicious!!!!

Gower Cottage Brownies

Well it wouldn’t be The Weekend Kitchen without Gower Cottage would it? In the past I have turned their incredible brownies into a cheesecake and a meringue dessert. This time though I went for a calorific extravaganza of a chocolate trifle. Now I have to put my hands up and admit I didn’t actually make anything for this, I just put it together. You don’t need to tell anyone that though if you served them up, haha!

I bought a tub of crème fresh and a few pots of chocolate mousse, a chocolate flake and a can of squirty cream. I then took a couple of glasses, but you could make one massive one in a proper trifle bowl. I broke apart the gooey brownies and put a layer in the glass with some flake, I then layered crème fresh, followed by chocolate mousse, followed by more brownie and then squirty cream with some crumbled flake on the top. Sooooooooo naughty but soooooooo nice. What a dessert to treat your family to… every now and then.

This time around I am going to do my best to share the recipes that our brilliant chefs are going to do before the show rather than after so that you can get straight on the case and try them out rather than have to wait for the following week’s blog. So without further ado, here are Marcus Bean’s recipes for this week. You could even start ordering the ingredients ahead of the show!

Can’t wait to bring you the show this Saturday, it also happens to be my Birthday so I will be indulging in all the food treats even more than usual!!

Hope to see you there, as always you can keep up with what I’m getting up to over on Instagram, Facebook and Twitter.


  1. Stephen Fothergill March 2, 2019 at 12:57 pm -  Reply

    Where are the other recipes, esp the scotch eggs?

    • Katy Pullinger March 4, 2019 at 4:01 pm -  Reply

      Hi Stephen, here’s the Scotch Eggs Recipe

      2 free range eggs

      200g sausage meat or sausages

      ½ Lemon zest and juice

      Fresh Thyme

      Salt and pepper

      2 tbsp plain flour

      Panko breadcrumbs

      2 eggs and splash of milk (Egg wash)

      Mustard mayo

      Full fat mayonnaise

      1 tsp English mustard

      1 tsp Dijon mustard

      1 tsp wholegrain


      Place the fresh eggs into boiling water and cook for 5 minutes 30 seconds (this might vary dependent on size of egg), then put the eggs straight into a bowl of cold/ice water to stop the cooking process, keep the cold tap running to keep it cold. Leave in the cold water for at least 4 minutes.

      Peel the egg in the water – be very careful when handling the egg as it will be soft and fragile

      In a large bowl, combine sausage meat, lemon zest a squeeze of juice and season with salt and pepper.

      Get a bit of mixture, about the size of an egg, put a little bit of water on the palm of your hands and flatten the mix in the palm of your hand. Pat the egg dry, dust in a little flour then place on the meat mix, wrap the meat around the egg, pinching to seal until its round and about 1cm in thickness.

      Make your egg wash and put into a bowl, in a seperate bowl add breadcrumbs.

      Put the meat wrapped egg into the egg wash, gently shake off any excess then roll in the breadcrumbs. Repeat this process again (Egg wash and breadcrumb twice)

      Preheat a deep fat fryer to 180°C

      Carefully lower the Scotch eggs into the fryer and cook until golden and crisp. This should take about 3-4 minutes

      Drain on kitchen paper and season with salt.

      Serve while warm or chill and serve cold.

  2. Katy Pullinger March 4, 2019 at 4:03 pm -  Reply

    Snowdonia smoked cheese Croquetas


    50g unsalted butter

    50g plain flour

    50-80g Snowdonia smoked cheese

    300ml milk


    Eggs, (egg wash with milk)



    Heat the butter and a little oil in a pan, add the flour and stir together. Cook out the flour for 2-3 minutes. Then slowly add the milk, stirring to combine between pours.

    Once completely mixed, you can add the cheese to flavor, Season to taste then place in the fridge for 1-2 hours until set.

    Remove from the fridge and shape into small balls, get the eggs and milk ready, whisk together until combined for the egg wash. Have a bowl of breadcrumbs ready. Place the set béchamel into a little plain flour then the egg wash, shake of any excess egg, then roll in breadcrumbs, repeat the egg and breadcrumbs again until properly sealed. Cook in oil at 180c for around 2 minutes until golden, drain and serve warm.

  3. Yasmine March 5, 2019 at 6:17 pm -  Reply

    The weekend kitchen was one of the best new concepts at QVC uk last year, so glad to hear it’s back. It’s fun, laidback and enjoyable way to shop on a saturday. Great job!

  4. Pamela Davenport March 9, 2019 at 3:42 pm -  Reply

    Loved the weekend kitchen today first time i have seen it such a good idea. I would like some of the recipes the pork chops looked amazing with that sauce could you tell me were i can get the recipe please. Thank You

  5. Lauren March 15, 2019 at 5:02 pm -  Reply

    Hi, please could I have Dean Edwards baked beans recipe? Thanks

Leave a reply

Your email address will not be published. Required fields are marked *


Cast your vote!

Never miss a post!

Sign up to our QGossip feed to get the latest posts in your mailbox.

QVC uses first and third party cookies to enhance your use of this website and provide you with a personalised browsing experience. We do so in accordance with our Privacy Statement and our Cookie Policy. To learn more and change your preferences click here. By actively continuing to use this website, closing this banner or clicking the OK button below, you consent to our use of cookies.

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.