Fried fish tacos with lime and coriander cabbage and chipotle cream
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled onions 1 red onion, thinly sliced 50ml/2fl oz cider vinegar ½ orange, juice…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Lambs’ kidneys with broad beans, black pudding and watercress
By Matt Tebbutt From Saturday Kitchen Ingredients For the kidneys 20g/¾oz unsalted butter 6 lambs’ kidneys, skinned 1 banana shallot, peeled and diced…
Slow cooker Morocccan chicken tangia with aubergine salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the chicken tangia 1 whole chicken, jointed and skin removed 2 onions, diced 1…
Taramasalata with deep-fried potato skins and stewed greens
By Matt Tebbutt From Saturday Kitchen Ingredients For the stewed greens with feta 1 tbsp oil 1 onion, diced 1 Romaine lettuce, leaves…
Gingerbread lamingtons
By Matt Tebbutt From Saturday Kitchen Ingredients For the cake 250g/9oz unsalted butter, plus extra for greasing 100g/3½oz black treacle 250g/9oz muscovado sugar…
Omelette prawn thermidor
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn thermidor 6 raw king prawns in shells 250ml/9fl oz fish stock 250ml/9fl oz…
Black bean pork and cucumber
By Matt Tebbutt From Saturday Kitchen Ingredients For the black bean pork and cucumber 2 tbsp vegetable oil 250g/9oz pork mince 3 garlic cloves,…
White chocolate, pecan and brown butter blondies
By Matt Tebbutt From Saturday Kitchen Ingredients For the white chocolate no-churn ice cream 100g/3½oz white chocolate 400ml/14fl oz double cream 397g…
Butter-poached cod with samphire and sauce vierge
By Matt Tebbutt From Saturday Kitchen Ingredients For the poached cod and samphire 160g/5¾oz unsalted butter 2 x 300g/10½oz cod fillets, skin-on and…
Squid marinière with salt and vinegar cockles
By Matt Tebbutt From Saturday Kitchen Ingredients For the cockles 250g/9oz cockles in shell 50ml/2fl oz white wine 1 tbsp fine sea salt…