Blueberry tart
By Matt Tebbutt From Saturday Kitchen Method Preheat the Oven: Set your oven to 200°C (180°C for fan ovens) or…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Sautéed chicken with asparagus, Jersey Royals and watercress sauce
By Matt Tebbutt From Saturday Kitchen Method Marinate the Chicken: In a small bowl, toss the chicken with soy sauce…
Thai-style roasted and steamed cod
By Matt Tebbutt From Saturday Kitchen Method Season the cod with salt and let it firm up for a few…
Burger with dill pickle relish and fried tobacco onions
By Matt Tebbutt From Saturday Kitchen Ingredients For the tobacco onions 2 onions, sliced thinly into rings 1 tsp cayenne pepper 1…
Steak frites
By Matt Tebbutt From Saturday Kitchen Ingredients 2 rib-eye steak (200g/7oz each), at room temperature 1–2 tbsp olive oil salt and freshly ground black…
Coq au vin
By Matt Tebbutt From Saturday Kitchen Ingredients 1 whole chicken, spatchcocked 750ml/1lb 10oz bottle red wine 1 onion, quartered 1 carrot, peeled and chopped…
Roasted duck breast with anchovy salad
SIDE DISHES: Butternut squash and yoghurt | Asparagus, mint and ricotta By Matt Tebbutt From Saturday Kitchen Ingredients For the…
Butternut squash and yoghurt
By Matt Tebbutt From Saturday Kitchen Ingredients ¼ butternut squash, peeled and diced 1 tbsp olive oil 15g/½oz pumpkin seeds 20ml/½fl oz soy…
Asparagus, mint and ricotta
By Matt Tebbutt From Saturday Kitchen Ingredients ½ lemon, juice only 100g/3½oz ricotta (ideally Westcombe) 4 asparagus spears, cut into 4 pieces 2 spring onions,…
Dan Bing Taiwanese omelette
By Matt Tebbutt From Saturday Kitchen Ingredients For the crêpe batter 100g/3½oz bread flour 1 egg, beaten salt and freshly ground black pepper…