Vegan marmalade Bakewell tart
By Matt Tebbutt From Saturday Kitchen Ingredients 320g packet ready-rolled vegan shortcrust pastry 1 pot marmalade (or chilli marmalade) 80ml/2½fl oz olive oil 150g/5½oz caster sugar…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Vegan pad Thai
By Matt Tebbutt From Saturday Kitchen Ingredients For the sauce 3 tbsp caster sugar 3 tbsp vegan fish sauce 3 tbsp tamarind juice 2…
Chocolate and beetroot cake
By Matt Tebbutt From Saturday Kitchen Ingredients For the cake 65ml/2½fl oz strong coffee 70g/2½oz coconut oil, plus extra for greasing 280g/10oz…
Herb-crusted rack of lamb with peas, bacon and onions and buttery Jersey royals
A rack of lamb is coated with a flavourful blend of herby buttery breadcrumbs, for a delightful alternative Sunday lunch…
Grilled squid with ginger, black bean and coriander dressing
Chargrilled squid is served with a refreshing garlic, ginger, and herb sauce, offering a quick and tasty dinner choice By…
Grilled brill with cannellini beans and roast vegetables
Brill, a fish with a sweet flavor often overlooked and underrated, pairs perfectly with roasted vegetables and a delightful herby…
Mayonnaise
By Matt Tebbutt From Saturday Kitchen Ingredients For the mayonnaise 2 free-range egg yolks 1 tsp Dijon mustard 20ml/½fl oz white wine vinegar…
Haggis koftas with fattoush salad, chilli-roasted tomatoes and whipped feta
By Matt Tebbutt From Saturday Kitchen Ingredients For the koftas 250g/9oz haggis, crumbled 150g/5½oz lamb mince 1 tsp ground cumin 1 tsp ground coriander…
Posh burger with shoestring fries
By Matt Tebbutt From Saturday Kitchen Ingredients For the onions 2 onions, thinly sliced 50g/1¾oz plain flour 1 tsp chilli powder 2 tbsp vegetable…
Far Breton
This delightful dessert is popular not only in Brittany but also throughout France. It is a beloved treat during holidays…