Deep-fried crispy tacos with duck confit and relish
Tangy cranberry relish compliments the crispy duck and slaw in these deep-fried crispy tacos. By Matt Tebbutt From Saturday Kitchen…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Calf’s liver with mash, bacon and buttered spinach
By Matt Tebbutt From Saturday Kitchen Ingredients For the mash 100ml/3½fl oz full-fat milk 100ml/3½fl oz double cream 100g/3½oz unsalted butter 1 bay leaf…
Thai green prawn and vegetable curry
Make your own homemade Thai curry paste for maximum flavour for this super aromatic prawn curry. By Matt Tebbutt From…
Aubergine and tahini purée with chickpeas and lentils
A delicious middle Eastern mezze-style sharing spread. By Matt Tebbutt From Saturday Kitchen Ingredients For the yoghurt 500g/1lb 2oz Greek-style yoghurt…
Pork tenderloin with apple cider sauce and cavolo nero
A sophisticated apple and pork supper for two is ready in under 30 minutes. By Matt Tebbutt From Saturday Kitchen…
Buttermilk chicken wings, corn salsa and sweet potato hasselbacks
Tex-Mex inspired twice-fried chicken wings soused in hot sauce. By Matt Tebbutt From Saturday Kitchen Ingredients For the chicken wings…
Burrata with taktouka and flatbread
Taktouka is a very common salad/dip In Morocco, made mainly of very simple ingredients: green bell peppers, tomatoes, garlic and…
Duck leg and breast with warm pea purée
Duck cooked two ways, served on a bed of pea purée with a dressed pea shoot garnish – a dish…
Clementine, pomegranate and vanilla mess
A gloriously messy dinner party dessert where fluffy and crunchy meringue is stirred through vanilla whipped cream. By Matt Tebbutt…
Jerusalem artichoke soup with crispy Parma ham
A warming winter creamy soup featuring Jerusalem artichokes in all their glory. By Matt Tebbutt From Saturday Kitchen Ingredients For…