Roasted halibut with girolles
By Matt Tebbutt From Saturday Kitchen Ingredients Tomato and Fennel Water Beef tomatoes: 2 ripe Fennel bulb: 1 large…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Pizza il Vecchietto
By Matt Tebbutt From Saturday Kitchen Ingredients Dried yeast, fast action: 15g/½oz ‘00’ flour: 500g/1lb 2oz Salt: 15g/½oz Toppings…
Plaice steak, buttered mash and summer veg
By Matt Tebbutt From Saturday Kitchen Ingredients Unsalted butter: 200g / 7oz Whole milk: 150ml / ¼ pt Double…
Nicoise tartlet
By Matt Tebbutt From Saturday Kitchen Ingredients Puff pastry: 400g / 14oz Harissa: 1 tbsp Lemon juice: 1 lemon,…
Squid and chicken laksa
By Matt Tebbutt From Saturday Kitchen Ingredients For the Paste Red chillies: 2 Crushed fresh root ginger: 1…
Clapassade of lamb
By Matt Tebbutt From Saturday Kitchen Ingredients Lamb neck: 1 kg / 2 lb 4 oz Olive oil: 4…
Indian-spiced steak and spuds
By Matt Tebbutt From Saturday Kitchen Ingredients Spice Mix Black peppercorns: ½ tbsp Coriander seeds: 1 tbsp Cumin seeds: ½ tbsp…
Lamb ragu
Lamb ragu is a rich and hearty dish that combines tender slow-cooked lamb with a flavourful tomato-based sauce. Perfectly paired…
Poached sea trout with summer vegetables and saffron aioli
By Matt Tebbutt From Saturday Kitchen Ingredients For the Sea Trout Olive oil: 2 tbsp Garlic cloves: 3, sliced…
Chinese-style tofu with fermented black beans
By Matt Tebbutt From Saturday Kitchen Ingredients Firm tofu: 400g/14oz, chopped Shiitake mushrooms: 4 Vegetable oil: for frying Tofu…