Sicilian-style fish and couscous
By Matt Tebbutt From Saturday Kitchen Ingredients For the couscous: Couscous: 200g/7oz Saffron (pinch) Cinnamon stick: 1 Coriander seeds…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
BBQ lamb chops with coriander sauce and watermelon salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb: Lamb cutlets: 4 Olive oil: 2 tbsp For the…
Fig, honey and hazelnut tart
By Matt Tebbutt From Saturday Kitchen Ingredients For the pastry: Salted butter: 125g/4½oz Icing sugar: 100g/3½oz Free-range egg…
Pavlova with ruby port reduction and poached summer fruits
By Matt Tebbutt From Saturday Kitchen Ingredients For the meringue: Free-range egg whites: 4 Caster sugar: 225g/8oz Cornflour: 1…
Roasted scallops, summer vegetables and sauternes beurre blanc
By Matt Tebbutt From Saturday Kitchen Ingredients For the sauce: Sauternes: 250ml/9fl oz Shallot, diced: 1 Whole black peppercorns:…
Jamaican-style beef and pepper stir fry
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef: Rib-eye steak, sliced: 250g/9oz Jerk seasoning: 1–2 tbsp Smoked…
Fresh peas with crispy pancetta, poached eggs and hollandaise
By Matt Tebbutt From Saturday Kitchen Ingredients Smoked pancetta, diced: 100g/3½oz Sourdough, cubed: 1 thick slice Garlic cloves, crushed:…
Stuffed pasta with brown shrimps, crab and mussels
By Matt Tebbutt From Saturday Kitchen Ingredients For the Mussels: Fresh mussels: 500g/1lb 2oz Bay leaf: 1 Fresh thyme…
Lebanese style rice pudding with rosewater and strawberry compôte
By Matt Tebbutt From Saturday Kitchen Method Rice Pudding: Rinse the rice and transfer it to a large saucepan.…
Chinese feast
By Matt Tebbutt From Saturday Kitchen Ingredients For the Chicken-Fried Rice: Free-range eggs (beaten): 2 Soy sauce: 2 tbsp…