Lamb chops with skordalia and a Greek feta dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the skordalia 400g/14oz potatoes, peeled and roughly chopped 8 garlic cloves, peeled and left whole …
Archive by category matt tebbutt recipes
Gnocchi primavera with grilled tuna and confit lemon
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit lemon 200ml/7fl oz stock syrup (equal quantities sugar and water) 1 lemon, very thinly …
Mussel soup with mussel fritters and pickled fennel
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled fennel 1 fennel bulb, thinly sliced 2 star anise 1 tsp allspice berries 1 …
Spiced braised venison and beetroot
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp vegetable oil 1 onion, roughly chopped 3 garlic cloves, roughly chopped 1 red chilli, roughly …
Crisp pork belly with deep-fried quail’s eggs and brown sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork belly and fried eggs 1kg/2lb 4oz piece pork belly, skin removed and reserved 250ml/9fl …
Braised lamb neck with coriander relish
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised lamb neck 2 tbsp olive oil 1kg/2lb 4oz middle lamb neck, cut into 2cm/¾in chunks …
Crab salad on dill crispbreads
By Matt Tebbutt From Saturday Kitchen Ingredients For the crab salad 200g/7oz white crab meat 1 tbsp olive oil 1 lime, peeled and chopped 1 …
Carpetbag steak with potato cake and greens
By Matt Tebbutt From Saturday Kitchen Ingredients For the carpetbag steak 6 fresh oysters, shucked 1 lemon, juice only 2 thick, centre-cut fillets of beef, …
Roasted squab pigeon with pastilla and redcurrant sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the pastilla 2 tbsp olive oil 2 squab pigeon legs (taken from whole pigeon, see below) 2 shallots, …
Crispy lamb belly with hot cakes and spiced feta
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb 500ml/18fl oz goose or duck fat 400g/14oz lamb belly salt and freshly ground black pepper …