Roast wild duck breast with walnuts and celery
An elegant wild duck breast recipe combines the rich, gamey flavour of duck with sweet figs, aromatic herbs, and a…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Roast poussin with aoili and fries
This poussin recipe offers a delightful blend of flavours and textures, perfect for a special meal. While it requires some…
Brill with Thai-style shellfish and coconut broth
This Thai-inspired seafood soup is a luxurious and flavourful dish that combines a variety of seafood with aromatic herbs and…
Venison bolognese
By Matt Tebbutt From Saturday Kitchen Ingredients For the bolognese: Onion: 1, peeled and halved Carrot: 1, peeled Celery…
Crown prince squash risotto
By Matt Tebbutt From Saturday Kitchen Ingredients Crown prince squash: 1, peeled and diced Olive oil: 4 tbsp Fresh…
Crispy coated mushrooms with green dip and slaw
A delightful vegetarian dish featuring crispy fried mushrooms, a flavourful green dip, and a tangy autumnal slaw By Mary McCartney…
Slow roast coriander and black pepper chicken
Roasted chicken served with a delicious mixture of peppers and onions on grilled sourdough. The combination of spices and the…
Oven-baked prawn fideuà
A flavourful Spanish dish called Fideuà, which is similar to paella but made with pasta instead of rice. It’s topped…
Grilled spiced lamb shoulder with fennel and tomato sauce
Chargrilled lamb paired with a rich tomato sauce is perfect for a delightful dinner. The combination of flavours, along with…
Steak, mushroom and kidney pudding
By Matt Tebbutt From Saturday Kitchen Ingredients For the Pastry Self-raising flour: 350g/12oz, plus extra for dusting Beef suet:…