Miso cod with mackerel and coriander broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the cod with miso 1 tbsp caster sugar 1 tbsp mirin 2 tsp sake…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Spiced cheese sauce, roasted veg and dumplings
This vegan-friendly feast is a real comforting autumn supper By Matt Tebbutt From Saturday Kitchen Ingredients For the vegan cheese…
Mexican-style chilli mushrooms
By Matt Tebbutt From Saturday Kitchen Ingredients 1 sweetcorn on the cob 4 tbsp vegetable oil 1 flour tortilla, cut into strips 4 whole garlic cloves,…
Whipped goats’ cheese with cavolo nero, egg and butter beans
A light and creamy whipped goats’ cheese and yoghurt dish. By Matt Tebbutt From Saturday Kitchen Ingredients 100g/3½oz goats’ cheese 100ml/3½fl…
Fried pizza with burrata, Parmesan sauce and crisp sage
Elevate your homemade pizza to the next level. Create a pan-fried version and add luxury with cheese sauce and creamy…
Goan prawn and okra curry
An aromatic Goan curry using authentic spices and rich creamy coconut milk served with Goan red rice for a delightful…
Salt fish and bake
Caribbean-inspired soft, fluffy bread with savoury salt fish, creating a delightful balance of flavours. The recipe involves preparing the bread…
Teriyaki salmon with mushroom broth
A flavorful Asian broth filled with umami, spice, and aromatic goodness alongside teriyaki-grilled salmon. By Matt Tebbutt From Saturday Kitchen…
‘Nduja stuffed arancini with pea and pine nut ragu
Discover how to make arancini – crispy deep-fried risotto balls – and pair them with a speedy ragu for a…
Baked celeriac with wild mushrooms and cobnut relish
A comforting autumn dish consisting of roasted celeriac, mushrooms, and a flavourful cobnut relish infused with ginger, chili, and lime…