Cauliflower couscous with mushroom-crusted lamb
By Matt Tebbutt From Saturday Kitchen Ingredients For the mushroom-crusted lamb 1 lamb loin plain flour, for dusting 1 medium free-range egg, beaten 50g/1¾oz…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Steak, triple-cooked chips and Bordelaise sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the Bordelaise sauce 200g/7oz beef bone marrow 250ml/9fl oz Bordeaux wine 4…
Cured mackerel with pickled vegetables and sweet cured gooseberries
By Matt Tebbutt From Saturday Kitchen Ingredients For the cured mackerel 4 sushi-grade mackerel fillets 200g/7oz salt 50g/1¾oz sugar For…
Lobster masala with spiced lentils
By Matt Tebbutt From Saturday Kitchen Ingredients For the spiced lentils 25g/1oz butter 1 onion, finely chopped 1 green…
Fish pie
By Matt Tebbutt From Saturday Kitchen Ingredients For the topping 1kg/2lb 4oz floury potatoes, cut into chunks 300g/10½oz Gruyère, grated…
Tomato confit with steamed courgette flowers, fried tomatoes and basil sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the tomato confit 8 plum tomatoes, halved 1 orange, zest only 2…
Hot chocolate pudding with raspberries
It tastes better than it looks. By Matt Tebbutt From Saturday Kitchen Ingredients 350g/12oz dark chocolate, minimum 70% cocoa solids,…
Pea, ham and mint salad with a crispy egg
By Matt Tebbutt From Saturday Kitchen Ingredients 3 free-range eggs 50g/1¾oz plain flour 100g/3½oz Panko breadcrumbs vegetable oil, for deep-frying…
BBQ fillet steak with grilled mushrooms and peppercorn sauce
By Matt Tebbutt From Saturday Kitchen Ingredients 300g/10½oz floury potatoes, cut into large chunks 2 x 150–200g/5–7½oz beef fillet steaks…
Sea bass with new potatoes cooked in milk and watercress salsa
Sea bass gets a fresh, spring treatment in this easy recipe. By Matt Tebbutt From Saturday Kitchen Ingredients 2 x…