Spring minestrone with shellfish
By Matt Tebbutt From Saturday Kitchen Ingredients 1 handful of fresh mussels, scrubbed and debearded 1 handful of fresh cockles or clams, scrubbed and debearded…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Nine-hour pork shoulder with pineapple relish
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork shoulder 3 tbsp hot smoked paprika 3 tbsp sweet smoked paprika 3 tbsp brown sugar…
Greek pastries with honey, walnuts and orange
By Matt Tebbutt From Saturday Kitchen Ingredients 2 oranges, 1 peeled and 1 fine zest only 250ml/9fl oz runny honey 1 cinnamon stick 1 lemon, juice only…
Lamb loin stuffed with kidney, liver and an olive sauce
By Matt Tebbutt From Saturday Kitchen Ingredients 100g/3½oz black olive tapenade 1 lamb’s kidney, cleaned and diced 55g/2oz lamb’s liver, cleaned and diced 1 tsp…
Denver steak with pickled radicchio and gorgonzola
Denver steak is a cut from the shoulder, great for grilling and is best cooked medium–rare. By Matt Tebbutt From Saturday Kitchen…
Parmigiana melanzana
This is an Italian classic that combines the fresh flavours of aubergine, tomatoes and mozzarella. By Matt Tebbutt From Saturday Kitchen Ingredients…
Black Forest trifle
A very boozy pud strictly for adults only. If you want a challenge, try saying ‘sherry jelly’ after eating! By Matt…
Parmesan fritters with cheesy spinach
By Matt Tebbutt From Saturday Kitchen Ingredients For the Parmesan fritters vegetable oil, for deep frying 100ml/3½fl oz milk 50g/1¾oz butter, cubed 125g/4½oz plain flour…
Octopus with salt-baked celeriac
By Matt Tebbutt From Saturday Kitchen Ingredients For the salt-baked celeriac 300g/10½oz rock salt 5 free-range egg whites 300g/10½oz plain flour 1 celeriac For the octopus…
Baked Chinese buns with dipping sauce
These sweet, stuffed Chinese buns are served with a fiery ginger and chilli dipping sauce. By Matt Tebbutt From Saturday Kitchen Ingredients…