Matt Tebbutt
When James Martin stepped down from his role at Saturday Kitchen, Matt Tebbutt took over the show permanently.
Born in High Wycombe, Buckinghamshire, Matt was raised in South Wales, and educated at the Rougemont School in Newport. He studied Geography and Anthropology at Oxford Brooks University before training to be a professional chef.
Matt says he’s always loved cooking (although he once thought about a career in the RAF), and trained at the prestigious Leith’s School of Food & Wine in London.
FAVS
Homemade doner kebab
Homemade doner kebab recreates authentic takeaway flavour using spiced lamb mince blended with lamb fat and breadcrumbs. This quick Matt…
Blackberry, plum and apple crumble with toasted hazelnut custard
A warm, comforting crumble filled with juicy blackberries, sweet plums and tart Bramley apples, spiced with cinnamon and star anise. Topped…
Roast pork loin with crackling
Succulent roast pork loin with irresistibly crisp crackling, aromatic fennel and garlic, served alongside sweet-tart braised apples and…
Speedy Korean-inspired beef bowls with cucumber salad
This protein-packed dish combines tender beef with a zesty cucumber salad, topped with a fried egg. A quick and energising meal…
Matt’s Christmas turkey
A spectacular brined and roasted Christmas turkey served with chestnut brioche stuffing, duck fat parsnips, and creamy Brussels sprouts…
Beef Wellington and red wine sauce
The ultimate show-stopper. Tender beef fillet encased in a rich mushroom duxelles, wrapped with delicate prosciutto, and baked to…
Sticky Sichuan-style aubergines
This crispy aubergine with spicy Sichuan dressing is full of flavour. Its a moderately complex dish. Takes about 30-40 minutes to prepare…
Venison bolognese
By Matt Tebbutt From Saturday Kitchen Ingredients For the bolognese: Onion: 1, peeled and halved Carrot: 1, peeled Celery sticks: 2…
Lamb ragu
Lamb ragu is a rich and hearty dish that combines tender slow-cooked lamb with a flavourful tomato-based sauce. Perfectly paired with…
Bacon, Cheese and Potato Topped Pie
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 25g/1oz unsalted butter 8 rashers smoked streaky bacon, chopped…
Sussex bacon and onion pudding
By Matt Tebbutt From Saturday Kitchen Ingredients For the Sussex bacon and onion pudding 170g/6oz self-raising flour, plus extra for…
Sausage rolls three ways
By Matt Tebbutt From Saturday Kitchen Ingredients For Matt’s favourite sausage rolls 400g/14oz pork mince 30g/1oz fresh breadcrumbs 1…