Lobster ravioli with sautéed lobster claw meat
For this recipe you will need a pasta machine. By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta dough 300g/10½oz ‘00’ flour…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Banana soufflé with banana ice cream and caramel sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the banana ice cream 400g/14oz ripe bananas, mashed 500ml/18fl oz full-fat milk 6 free-range egg yolks, beaten…
Pumpkin and amaretto pie
By Matt Tebbutt From Saturday Kitchen Ingredients For the pastry 115g/4oz unsalted butter 75g/2¾oz caster sugar 175g/6oz plain flour, plus extra for dusting pinch ground cinnamon…
Brioche sausage and game roll with celeriac purée and scallops
By Matt Tebbutt From Saturday Kitchen Ingredients For the brioche 7g fast-action dried yeast 1 tsp caster sugar 75ml/2½fl oz full-fat milk, warmed 375g/13oz plain flour,…
Warm beetroot, artichoke and pear salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the salad 6 baby beetroots, trimmed and scrubbed 2 tbsp olive oil 4 fresh thyme sprigs 4 Jerusalem artichokes,…
Oyster po’ boys with spicy mayonnaise
The po’boy is a traditional sandwich from New Orleans and is often filled with fried seafood and spicy sauce. By Matt…
Veal and Stilton pie
By Matt Tebbutt From Saturday Kitchen Ingredients For the pie filling 1 tbsp olive oil 1 onion, finely chopped 3 celery sticks, finely chopped…
Pot-roasted pheasant with quinoa
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp olive oil 165g/5¾oz butter 1 whole pheasant, jointed 1 onion, finely chopped 1 cinnamon stick ½ tsp ground cardamom pinch saffron…
Gurnard fillets with horseradish crust
A very easy and quick fish supper with a spicy kick. By Matt Tebbutt From Saturday Kitchen Ingredients For the vermouth sauce…
Saffron-braised kid with hummus
By Matt Tebbutt From Saturday Kitchen Ingredients For the spiced crumb 1 tbsp olive oil 2 shallots, peeled and diced 2 garlic cloves, finely sliced 100g/3½oz…