John and Lisa's Weekend Kitchen

John Torode and Lisa Faulkner demonstrate a range of brunch favourites, preparing each dish on the show. One of the recipes is an alternative take on kedgeree, which they make using hot smoked salmon instead of the traditionally used ingredients.

The episode is a cooking programme in which chefs John Torode and Lisa Faulkner take centre stage. Both presenters appear together to lead the audience through a series of dishes that are suitable for a leisurely weekend brunch. Their collaboration forms the backbone of the broadcast, with each contributing their own style to the cooking demonstrations. In the run‑time they walk viewers through a handful of favourite brunch recipes, showing how each plate can be assembled and cooked. The focus is on practical, approachable dishes that anyone could try at home, and the pair move from one recipe to the next with clear, step‑by‑step guidance. Their aim is to give the audience a range of ideas for building a satisfying brunch spread. A highlight of the show is a re‑imagined version of kedgeree. Rather than the traditional smoked haddock, Torode and Faulkner use hot smoked salmon to give the dish a fresh twist. This alternative takes the classic flavours of the Indian‑inspired rice and spice mix and pairs them with the richer, buttery notes of the smoked salmon, creating a brunch‑friendly take on a familiar favourite. Overall, the episode serves as a practical guide for anyone looking to expand their brunch repertoire. By demonstrating these recipes, the duo provides viewers with clear examples of how to elevate a simple weekend meal into something a little more special.