Spinach tagliolini with crab, cherry tomatoes, chilli, garlic and lemon
By Matt Tebbutt From Saturday Kitchen Method Making the Pasta Dough Combine Ingredients: In a large bowl, mix the…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Tagliatelle with peas, guanciale mascarpone and summer herbs
By Matt Tebbutt From Saturday Kitchen Method Pasta Dough Preparation In a large bowl, combine 00 flour and semolina…
Pan-fried Chicken
Succulent, golden-brown chicken that’s crispy on the outside paired with a vibrant salad of fresh courgettes and creamy broad beans.…
Hawaiian banana bread recipe
Hawaiian Banana Bread with Coconut and Pineapple is moist and a tropical treat! This quick bread is full of coconut…
Rhubarb and ginger cheesecake
By Matt Tebbutt From Saturday Kitchen Ingredients For the poached rhubarb: Rhubarb (cut into batons): 500g/1lb 2oz Grapefruit juice:…
Turkish-style mezze
By Matt Tebbutt From Saturday Kitchen Ingredients For the fritters: Courgettes, grated: 4 Ground cumin: ½ tsp Ground coriander:…
Khachapuri with Georgian walnut dip
By Matt Tebbutt From Saturday Kitchen Ingredients For the dip Walnuts, 200g/7oz, toasted Garlic cloves, 3, crushed Walnut oil,…
Spanish-style fish stew
By Matt Tebbutt From Saturday Kitchen Method Preheat the oven to 240°C/220°C Fan/Gas 9. Pour some olive oil into…
Red pepper, beetroot and mushroom pithivier
By Matt Tebbutt From Saturday Kitchen Method Roast the garlic and peppers: Preheat the oven to 220C/200C Fan/Gas 7. Wrap…
Grapefruit polenta cake
By Matt Tebbutt From Saturday Kitchen Ingredients For the cake: Fine cornmeal or polenta: 300g/10½oz Gluten-free baking powder: 2…