Sausages with braised lentils, mash and poached eggs
By Matt Tebbutt From Saturday Kitchen Ingredients Olive oil: 2 tbsp Pork and fennel sausages: 4 Smoked pancetta: 150g/5½oz,…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Smoked haddock rarebit tart
By Matt Tebbutt From Saturday Kitchen Ingredients Plain flour: 1 tbsp, plus extra to dust Ready-made puff pastry: 250g/9oz…
Buttermilk fried chicken salad with sriracha mayo and burger bun croutons
By Matt Tebbutt From Saturday Kitchen Ingredients Ingredients for Fried Chicken Chicken thighs: 4, boneless, cut into 2.5cm/1in pieces…
Sautéed monkfish in brown butter with courgettes
By Matt Tebbutt From Saturday Kitchen Ingredients Ingredients for Monkfish Green courgette: 1, cut into irregular sizes around 2cm/1in…
Cacio e pepe with fritto misto and stuffed courgette flowers
By Matt Tebbutt From Saturday Kitchen Ingredients For the Cacio e Pepe Bucatini pasta: 150g/5½oz Black peppercorns: 1…
Lamb madras with okra bhindi and peshwari naan
By Matt Tebbutt From Saturday Kitchen Ingredients For the Lamb Madras Vegetable oil: 20ml (¾ fl oz) Bay leaves:…
Roast cod with sweetcorn, chives and girolle butter sauce
Enjoy this delicious roast cod dish with its flavourful sweetcorn, chives, and girolle butter sauce! By Matt Tebbutt From Saturday…
Crispy fried tofu with labneh, preserved lemon and coriander relish
This dish combines the creamy labneh, crispy tofu, fresh relish, and tangy za’atar dressing for a delightful and flavorful experience.…
Mango atchara
The combination of the tangy, sweet, and spiced pickled mangoes pairs perfectly with the savoury pork adobo and fragrant rice.…
Sauteed summer veg with béarnaise sauce
By Matt Tebbutt From Saturday Kitchen Ingredients Béarnaise Sauce White wine: 100ml / 3½ fl oz Tarragon vinegar: 3…