Trout ballottine with crayfish and girolles
By Matt Tebbutt From Saturday Kitchen 2 gelatine leaves bunch chervil, finely chopped bunch dill, finely chopped bunch chives, finely chopped bunch tarragon, finely chopped small handful flatleaf parsley,…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Roast cod with chorizo, fennel and saffron aioli
By Matt Tebbutt From Saturday Kitchen Ingredients 2 x 250g/9oz cod pieces 2 tbsp olive oil, plus extra 150g/5½oz chorizo 4 small onions, quartered few sprigs thyme…
Japanese seafood hotpot with miso vegetables
By Matt Tebbutt From Saturday Kitchen Ingredients For the dipping sauce 2 tbsp soy sauce 2 tbsp mirin 2 tbsp lemon juice 1 tbsp Bonito flakes (available…
Poached fillet of beef with bone marrow and burnt butter hollandaise
By Matt Tebbutt From Saturday Kitchen Ingredients 400g tin beef consommé 250ml/9fl oz red wine, ideally Bordeaux bouquet garni of bay leaf, thyme and leek…
Truffle gnudi with broad beans, grilled Gem lettuce and pea purée
By Matt Tebbutt From Saturday Kitchen Ingredients 125g/4½oz Parmesan (or alternative vegetarian hard cheese), grated 450g/1lb ricotta cheese, drained 12.5g jar black truffle, finely chopped white truffle oil,…
Bread and butter pudding with caramel cream
By Matt Tebbutt From Saturday Kitchen Ingredients For the caramel cream 300g/10½oz caster sugar 600ml/20fl oz double cream For the bread and butter pudding…
Roast Dover sole with oysters and greens
By Matt Tebbutt From Saturday Kitchen Ingredients For the sole 75g/2½oz plain flour 1 Dover sole, filleted 75g/2½oz unsalted butter 50g/1¾oz salted butter 1 lemon, juice only…
Roast rabbit with tomatoes, olives and mustard seeds
By Matt Tebbutt From Saturday Kitchen Ingredients 6–8 wafer-thin slices Bayonne ham 1 bunch fresh basil, leaves only, plus handful basil leaves tied up 1 rabbit saddle, bone…
Lobster jelly
By Matt Tebbutt From Saturday Kitchen Ingredients 1 cooked lobster, meat removed in a whole piece, shell reserved for the stock For the…
Chicken, confit fennel and artichoke, lemon and tarragon terrine
By Matt Tebbutt From Saturday Kitchen Ingredients 4 chicken legs 1 tbsp olive oil 300ml/10fl oz duck fat ½ fennel bulb 3 globe artichokes, trimmed and chokes removed…