Beef shin stew with spiced sweet potato dumplings and couscous
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef shin stew 800g/1lb 12oz beef shin, cut into 4cm/1.5in pieces 6 tbsp olive…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Rigatoni with spinach, pecorino and anchovy sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the pasta 3 free-range egg yolks 3 free-range eggs 400g/14oz ‘00’ flour 100g/3½oz semolina flour For the…
Roast beetroot dal with coriander chutney
By Matt Tebbutt From Saturday Kitchen Ingredients For the dal 500g/1lb 2oz raw beetroot, left whole 2 tbsp olive oil 2 tbsp vegetable…
Porcini bolognese with truffle butter
By Matt Tebbutt From Saturday Kitchen Ingredients For the bolognese sauce 1 onion, diced 4 garlic cloves, finely chopped 1 carrot, peeled and roughly…
Alsace tart
By Matt Tebbutt From Saturday Kitchen Ingredients For the pastry 60g/2¼oz butter, at room temperature 1 free-range egg yolk 30g/1oz icing sugar 90g/3¼oz plain…
Indian-style chicken wings with tamarind dipping sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the chicken wings 12 chicken wings (just the middle two-boned section, not the drumstick…
Cape Malay-style braised chicken curry
Spice up chicken in a South African curry, packed with flavourful spices and served and a side of sweet, aromatic…
Korean-style deep-fried rabbit pancakes with sticky gochujang sauce
By Matt Tebbutt From Saturday Kitchen Ingredients Method To make the rabbit, place the rabbit in a bowl and…
Tuna steak with sautéed wild mushrooms
Seared tuna in a chicken stock broth with wild mushrooms, olives and herbs. By Matt Tebbutt From Saturday Kitchen Ingredients…
Bouillabaisse with rouille, croûtons and Gruyère
A blend of fish and seafood accompanied by a rouille infused with red pepper and chili, then garnished with crispy…