Four cheese and spicy tomato cauliflower pizza
This pizza gives you all the bubbling cheese, chilli heat and tomato depth of a takeaway slice, with a lighter,…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Moussaka with fennel salad
Layers of roasted aubergine and potato meet spiced lamb mince beneath creamy béchamel sauce, baked until golden and bubbling. Crisp…
Eggs in jelly
Soft-boiled eggs sit suspended in clear, golden consommé jelly studded with pink ham pieces and green tarragon flecks. The smooth,…
Roast partridge with bacon and mushroom sauce
Tender roast partridge with a velvety bacon and mushroom sauce that clings to every slice. A mingling of earthy chestnut…
Japanese small plates
Three Japanese-inspired small plates perfect for relaxed sharing: stir-fried edamame beans with sesame and oyster sauce, delicate chikuwa fish cakes…
Khoresh
A rich Iranian-style khoresh stew combines tender venison haunch slowly simmered with aromatic spices, fresh herbs, tangy rhubarb and creamy…
Cheats rotisserie chicken with roast potatoes and corn on the cobs
Cheat’s rotisserie-style chicken gives you crisp skin, tender meat and richly flavoured roast vegetables in one tin. The spatchcocked bird…
Warm duck salad with Earl Grey dressing
Layers of crisp-skinned, rosy duck over bitter-sweet chicory and soft salad leaves with a fragrant Earl Grey dressing. The tea,…
Japanese-inspired mackerel with sweet and sour beetroot
Glossy, savoury soy and mirin glaze with sharp, jewel-toned sweet and sour beetroot. The fish grills quickly until the skin…
Trio of antipasti
Crunchy polenta chips, creamy burrata with confit fennel, and bold ’nduja bruschetta together on one generous platter. Warm, salty, silky…