Spiced pear tarte tatin with soured ice cream
A traditional pudding with a spicy twist. By Matt Tebbutt From Saturday Kitchen Ingredients For the tarte tatin 150g/5½oz salted butter, room temperature…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Scallop, potato and fennel tart with dill sauce
This puff pastry tart makes a filling lunch or an easy midweek dinner. By Matt Tebbutt From Saturday Kitchen Ingredients For the…
Pork belly and pigs’ cheeks in red wine sauce with gnocchi
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork in red wine sauce 50g/1¾oz butter 500g/1lb 2oz pigs’ cheeks, fat on and…
Parmesan soufflé with vin santo pears
By Matt Tebbutt From Saturday Kitchen Ingredients butter, for greasing 375g/13oz Parmesan, grated 3 free-range eggs, yolks and whites separated 75ml/2½fl oz double cream 150ml…
Squid toasts with cucumber pickle
By Matt Tebbutt From Saturday Kitchen Ingredients For the cucumber pickle 2 tbsp rapeseed oil 1 red chilli, finely chopped 2 garlic cloves, crushed 1 cucumber,…
Roast grouse with liver and mushrooms
By Matt Tebbutt From Saturday Kitchen Ingredients For the grouse 1 bay leaf 1 thyme sprig 1 oven-ready grouse, about 400g/14oz 4 rashers streaky bacon 1…
Thai beef curry
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tbsp galangal, peeled and crushed 2…
Smoked haddock broth with deep-fried eggs and chorizo oil
By Matt Tebbutt From Saturday Kitchen Ingredients For the deep-fried eggs 150g/5½oz spreadable chorizo paste, or blended chorizo 2 hard-boiled free-range eggs, cooled…
Tuna tartare with deep-fried artichokes and a raw artichoke salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the tuna tartare 300g/10½oz sushi-grade tuna, cut from the loin, sliced as thinly as…
Sardinian Pasta with Parmesan and ricotta
By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta 250g/9oz ‘00’ flour, plus extra for dusting 250g/9oz fine semolina 40ml/1fl½ oz olive oil For…