Strawberry and cherry galette
By Matt Tebbutt From Saturday Kitchen Ingredients For the filling 300g/10½oz strawberries, hulled, some quartered and some left whole 500g/1lb 2oz cherries, half pitted,…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Braised venison shin with celery gratin
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised venison shin 3 tbsp olive oil 2 x 350g/12oz venison osso buco shanks (shin on…
Amaretto semifreddo with roasted peaches
By Matt Tebbutt From Saturday Kitchen Ingredients For the almond crumb 150g/5½oz caster sugar 15g/½oz almonds For the amaretto semifreddo 3 free-range egg whites 140g/5oz caster…
Roast goats’ cheese log with spiced potato breads
By Matt Tebbutt From Saturday Kitchen Ingredients For the goats’ cheese log 3 tbsp olive oil 1 aubergine, thinly sliced lengthways 1 tbsp balsamic vinegar…
Gooseberry and lychee crumble tart
By Matt Tebbutt From Saturday Kitchen Ingredients For the gooseberry and lychee tart 300g/10½oz fresh gooseberries 300g/10½oz fresh lychees, peeled and stones removed 150ml/5fl…
Pea soup topped with roasted salt cod
Ingredients 250g/9oz cod loin steak, skin on 2 tbsp olive oil 2 shallots, peeled and diced 2 garlic cloves, finely chopped 500g/1lb2oz frozen peas handful watercress leaves 500ml/18fl oz vegetable…
Sugar-cured trout with cornbread blinis
By Matt Tebbutt From Saturday Kitchen Ingredients For the sugar-cured trout 400g/14oz sea trout fillet, pin-boned 50g/1¾oz salt 60g/2¼oz sugar 1 lime, zest and juice For the…
Prawn banh mi mini baguettes
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickles 125ml/4fl oz rice vinegar 125g/4½oz caster sugar 4 carrots, peeled and cut into ribbons using…
Stuffed banana shallots
By Matt Tebbutt From Saturday Kitchen Ingredients 6 large banana shallots, peeled and skin removed 50g/1¾oz saganaki cheese, grated 1 tbsp fresh mint leaves, to garnish…
Roast duck with sausage rolls, greens and spiced cherries
This recipe uses the whole of the duck – the crown is roasted and served in slices and the legs…