John and Lisa's Weekend Kitchen — Season 8

John Torode and Lisa Faulkner return with the culinary show, start with their foolproof chocolate fondant - a great way to use up any leftover Easter eggs. Then it's a quick, easy and delicious French toast omelette, a main course of herb-crusted leg of lamb and a side dish of roasted leeks topped with creamy burrata and a parmesan crumb.

John Torode and Lisa Faulkner demonstrate four meals that can all be made in around 30 minutes, beginning with fish finger katsu tacos with pickles, and pan-fried herb gnocchi with tomatoes, olives and rocket. John also prepares beef chow mein served with prawn crackers, while Lisa makes easy peaches and clotted cream scones with a compote on the side.

John Torode and Lisa Faulkner have the perfect menu for sharing with family and friends, starting with roast miso salmon with noodles and kimchi, then a mushroom risotto topped with creamy and crunchy goat's cheese croquettes. John has a Middle Eastern-inspired feast with his lamb kofta with tabbouleh and pitta, and Lisa has a showstopper of a dessert with her vibrant rhubarb and custard tart.

John Torode and Lisa Faulkner celebrate the best of British ingredients, beginning with a delicious brunch of poached eggs, asparagus and hollandaise sauce, and a side dish of layered potatoes and onions with baked Tunworth cheese. John then makes steamed mussels with Cornish cider and bacon served alongside Lisa's simple soda bread, and she creates a strawberry mousse cake for dessert.

John Torode and Lisa Faulkner presents a mix of tried and trusted weekend favourites as well as new twists on some much-loved classics. They start with a decadent and creamy carbonara lasagne, followed by sticky and sweet spiced chicken wings, and finish with rice pudding crème brûlée and jam.

No synopsis available.

No synopsis available.

No synopsis available.

No synopsis available.

No synopsis available.