Pan-fried duck breast with braised salsify and endive
By Matt Tebbutt From Saturday Kitchen Ingredients For the pan-fried duck breast 1 duck breasts, skin scored 1 sprig fresh thyme 2 tbsp…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Indian-spiced seafood wrap with date chutney
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinade 1 tbsp dried fenugreek leaves 2 tbsp tamarind paste 3 garlic cloves, finely chopped 1 tbsp…
Butterflied sea bass with burnt spring onion and herb dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the sea bass 1 whole sea bass (400g–600g/14oz–1lb 5oz), head on 1 lime, juice only…
Monkfish osso buco with brown shrimp and parsley dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the monkfish 1 whole monkfish tail on the bone, cut into steaks 6 tbsp…
Mussels, morteau sausage and leeks on sourdough
By Matt Tebbutt From Saturday Kitchen Ingredients 1 thick slice sourdough bread 3 garlic cloves, 2 chopped and 1 left whole 1 tbsp olive…
Chinese-style sweet and sour duck
By Matt Tebbutt From Saturday Kitchen Ingredients For the duck 1 tsp salt ½ tsp white pepper 1 tsp Chinese five-spice powder ½ duck,…
Japanese-style pork belly hot pot
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork belly 500g/1lb 2oz pork belly, cut into large pieces 2 tbsp vegetable…
Chinese-style steamed seafood and dumplings with black bean and ginger dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn shumai 200g/7oz raw prawns, 100g/3½oz minced and 100g/3½oz chopped 1 tsp…
No-bake rocky road cheesecake
By Matt Tebbutt From Saturday Kitchen Ingredients For the rocky road 150g/5½oz dark chocolate, broken into small pieces 75g/2¾oz butter, cut into…
Rack of lamb with sauce paloise
The paloise sauce is magical with roast lamb, like a classic béarnaise with fillet steak By Matt Tebbutt From Saturday…