Pork rack with Asian salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork rack 1.25kg/2lb 12oz French-trimmed, four-rib pork loin rack olive oil, for rubbing 1 lime, juice…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Poached salmon with pickled fennel and spiced soured cream
By Matt Tebbutt From Saturday Kitchen Ingredients For the spiced soured cream 2 tsp caraway seeds, toasted and ground 2 tsp fennel seeds, toasted…
Ham hock with potato and egg salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the ham hock 2kg/4lb 8oz ham hock 2 carrots, peeled and chopped 1 onion, chopped 1 head of celery,…
Potato, artichoke, black pudding and brie torte with sautéed kale
col type=”one-fourth”] Preparation time 30 mins to 1 hour [/col] By Matt Tebbutt From Saturday Kitchen Ingredients For the potato dauphinoise 1 garlic bulb…
Bunny chow
Bunny chow, often referred to simply as a bunny, is a South African fast food dish consisting of a hollowed-out…
Roasted sirloin steak on the bone, salt baked carrots, black truffle vinaigrette
A decadent blend of rich, earthy flavours. Roasted Sirloin Steak on the Bone, perfectly cooked for maximum flavour, paired with…
Warm onion tart with crispy tripe and parsley dressing
A unique dish that combines the rich, sweet flavours of caramelized onions in a flaky pastry crust with the unexpected…
Pot au feu with roast lamb rump and cockles
A delightful twist on the classic French dish, traditionally known for its hearty beef and vegetable stew. A combination of…
Fried sand dabs with horseradish mousse and caper salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the horseradish mousse 165ml/5½fl oz double cream 1 tbsp chopped fresh dill 1 tsp caster sugar 1 gelatine leaf…
Portuguese coriander, garlic and sourdough soup
By Matt Tebbutt From Saturday Kitchen Ingredients For the soup 500ml/18fl oz chicken stock 2 tbsp chopped fresh coriander stalks 2 garlic cloves, finely chopped 1 tsp…