Spatchcocked poussin with mango and avocado salsa and buttermilk hot sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the poussin 1 poussin, spatchcocked 4 tbsp olive oil ½ tsp ground cumin 1 tsp garlic powder ½ tsp…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Baby squid stuffed with morcilla with tomatoes and clams
By Matt Tebbutt From Saturday Kitchen Ingredients For the squid 1 tbsp olive oil 1 shallot, finely chopped 1 garlic clove, finely chopped 250g/9oz morcilla black…
Slow-cooked shoulder of lamb with Jansson’s temptation and sautéed sprout tops
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb 1 lamb shoulder 6 anchovy fillets 2 sprigs rosemary, broken into small pieces 1…
Sautéed red mullet and sauerkraut with smoked bacon, juniper and German beer
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp lard 100g/3½oz smoked bacon lardons 1 Braeburn apple, peeled and finely chopped 2–3 juniper berries 150g/5½oz choucroute…
Sea bass with cockle popcorn, sea vegetables and cockle butter sauce
By Matt Tebbutt From Saturday Kitchen Ingredients 2 x 200g/7oz thick sea bass fillets 2 tbsp olive oil 1 shallot, finely chopped 1 garlic clove, finely chopped 2…
Egg yolk and goats’ cheese ravioli
By Matt Tebbutt From Saturday Kitchen Ingredients 2 medium baking potatoes, pierced 100g/3½oz soft goats’ cheese, beaten drizzle olive oil few sprigs thyme, leaves picked 4…
Poached halibut with artichokes and béarnaise sauce
Equipment: You will need a cook’s blow torch. By Matt Tebbutt From Saturday Kitchen Ingredients For the glazed béarnaise 1 shallot, finely chopped…
Olive and spelt broth with tuna
By Matt Tebbutt From Saturday Kitchen Ingredients 150g/5½oz spelt vegetable oil, for frying and deep-frying 2 x 200g/7oz tuna steaks 3 tbsp black…
Salt cod croquettes with apple and horseradish remoulade
By Matt Tebbutt From Saturday Kitchen Ingredients For the croquettes 350g/12oz salt cod, soaked overnight, water changed 4–5 times and drained 150g/5½oz cold…
Braised lamb with salt baked potatoes and cottage cheese dressing
By Matt Tebbutt From Saturday Kitchen Ingredients 2 x rolled breast of lamb (500g/1lb 2oz–750g/1lb 10oz each) 750ml/1⅓ pints chicken stock 2 medium baking potatoes 200g/7oz…