Pain perdu with roasted fruits and glazed almond sabayon
By Matt Tebbutt From Saturday Kitchen Ingredients Method Heat the orange juice, half the vanilla pod and most of the sugar in…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Rice pudding with lemon, toasted ginger cake and spiced blueberry compôte
By Matt Tebbutt From Saturday Kitchen Ingredients 1 shop-bought ginger cake, thinly sliced Method Preheat the oven to 120C/100C Fan/Gas ½ and…
Raw artichoke, celery and broccoli salad
By Matt Tebbutt From Saturday Kitchen Ingredients 50g/1¾oz bottarga, plus extra to garnish 1 garlic clove, roughly chopped 1 lemon, juice only 4 tbsp olive oil…
Butter poached trout and prawns in a coconut broth
By Matt Tebbutt From Saturday Kitchen Ingredients 1 onion, roughly chopped 2 garlic cloves, finely chopped 1 anchovy fillet 2 sticks lemongrass, finely shredded…
Butter poached trout and prawns in a coconut broth
By Matt Tebbutt From Saturday Kitchen Ingredients 1 onion, roughly chopped 2 garlic cloves, finely chopped 1 anchovy fillet 2 sticks lemongrass, finely shredded…
Apple and raspberry gratin with polenta crumble
Equipment: For this recipe you will need a blow torch. By Matt Tebbutt From Saturday Kitchen Ingredients 50g/1¾oz blanched almonds 60g/2¼oz ‘00’ flour…
Fig Dutch baby
A classic American brunch dish that also makes a delicious dessert. A cross between a pancake and a Yorkshire pudding.…
Chicken and prawn croquettes with cashew relish
By Matt Tebbutt From Saturday Kitchen Ingredients For the croquettes 500g/1lb 2oz chicken mince 300g/10½oz raw prawns, deveined and finely chopped 2 garlic cloves, grated 2cm/1in piece…
Lamb and apricot Cape Malay curry
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb marinade 1 shoulder of lamb (approximately 1kg/2lb 4oz), diced 1 tsp ground coriander 1 tsp…
Scallops and prawns with ham butter and peas and broad beans
Equipment: You will need a small plank of untreated hard wood such as cherry, apple or oak, soaked in water…