Stewed tripe with tomato, chilli and fennel
By Matt Tebbutt From Saturday Kitchen Ingredients For the tripe 800g/1lb 12oz tripe 1 onion, peeled and halved 1 carrot, peeled and halved 1 stick celery,…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Rack of venison with a cep crust, venison tartare, wild mushrooms and venison broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the broth 500ml/18fl oz light chicken stock 3–4 dried ceps (also known as porcini mushrooms) 500g/1lb 2oz venison bones,…
Custard and nutmeg tart with rhubarb and ginger
You will need a 30cm/12in tart tin. By Matt Tebbutt From Saturday Kitchen Ingredients For the fruit 400g/14oz rhubarb 250g/9oz caster sugar 3 pieces stem…
Chicken paprikash
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp olive oil 8 chicken thighs, skin on and bone in 2 onions, finely chopped 2 garlic cloves, crushed…
Coffee, chocolate and sherry cake
You will need a long narrow rectangular cake tin (approximately 30x10cm/12x4in) or a deep 20cm/8in round cake tin. By Matt Tebbutt…
Gnocchi alla Romana with bone marrow and veal sweetbreads
You will need a 5cm/2in cutter for this recipe. By Matt Tebbutt From Saturday Kitchen Ingredients For the gnocchi 568ml/1 pint full-fat milk…
Harissa-roasted monkfish with blood orange, sumac, pomegranate and za’atar flatbread
By Matt Tebbutt From Saturday Kitchen Ingredients For the monkfish 1 tbsp crème fraîche 1 tbsp harissa 1 lemon, juice only 600g/1lb 5oz monkfish fillets For…
Stuffed cabbage
For this recipe you will need a 6 pieces of clean muslin. By Matt Tebbutt From Saturday Kitchen Ingredients For the stuffed…
Sweetcorn purée and roasted salmon with chargrilled corn, baby corn and sobrasada
By Matt Tebbutt From Saturday Kitchen Ingredients For the sweetcorn 4 baby sweetcorn 3 corncobs 1–2 tsp white wine vinegar 2 tsp extra virgin olive…
Linzer torte with crème fraîche
For this recipe you will need a 23–25cm/9–10in tart tin. The “Linzer Torte” is considered the oldest known cake in…