Chinese-style popcorn chicken
By Matt Tebbutt From Saturday Kitchen Method Marinated Chicken: Mix all the ingredients together in a bowl. Cover and…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Four-hour beef ribs, barbecue glaze and corn ribs
By Matt Tebbutt From Saturday Kitchen Ingredients Marinated Beef Ribs: Onion granules: 2 tbsp Garlic granules: 2 tbsp Ground…
Steak tagliata
By Matt Tebbutt From Saturday Kitchen Method Season the steak on both sides with salt and black pepper, then…
Sweet and sour fish with Sicilian orange salad
By Matt Tebbutt From Saturday Kitchen Method Prepare the Sea Bass: Heat 2 tablespoons of olive oil in a frying pan…
Liqourice panna cotta with vanilla-roasted rhubarb and strawberries
By Matt Tebbutt From Saturday Kitchen Method Prepare the Panna Cotta: In a saucepan, combine the double cream, caster sugar, and liquorice…
Truffade
By Matt Tebbutt From Saturday Kitchen Method Preheat the oven to 220C/200C Fan/Gas 7. Mix the duck fat, potatoes and…
Pork chop with roasted cauliflower and ’nduja white beans
By Matt Tebbutt From Saturday Kitchen Ingredients For the cauliflower: Cauliflower: 1 small, broken into florets Smoked paprika: 1 tbsp Garlic granules: 1…
Asparagus with wild garlic and bacon dressing
By Bryn Williams From Saturday Kitchen Method Preparing the Pork Belly: Place the pork belly in a large saucepan of…
Poached trout with potato, dill and smoked salmon salad
By Matt Tebbutt From Saturday Kitchen Method Cucumber Preparation: Slice the cucumber into rounds. Season the cucumber rounds with salt…
Linguine aglio e olio and chicken Milanese
By Matt Tebbutt From Saturday Kitchen Method Preheat the Oven: Preheat your oven to 200°C (180°C fan-assisted) or Gas Mark…