Slow roast shoulder of lamb, glazed vegetables and mint hollandaise
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb 30g/1oz butter, softened 3 garlic cloves, crushed 1 tbsp chopped thyme 1 tbsp…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Hazelnut Paris-Brest with hazelnut ice cream and warm chocolate sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the hazelnut ice cream 250g/9oz shelled hazelnuts 250ml/9fl oz full-fat milk 6 free-range egg yolks…
Chilli chicken and black bean burrito
By Matt Tebbutt From Saturday Kitchen Ingredients For the chilli chicken 1 whole chicken, on the bone, two breasts removed 1 onion,…
Rare roasted ginger salmon with wasabi butter sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted ginger salmon ½ tsp grated root ginger 1 ball stem ginger, finely…
Roasted lamb cutlets with blackened leeks, wild garlic and cockle vinaigrette
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted lamb cutlets 6 lamb cutlets dash olive oil 30g/1oz butter 2 small rosemary sprigs 6 strands wild…
Salmon meatball soup with salad bag pesto, potato and lettuce
By Matt Tebbutt From Saturday Kitchen Ingredients For the salmon 300g/10½oz salmon, skin on 1 tsp Dijon mustard 1 tbsp mayonnaise 3 spring onions, chopped…
Korean seafood stir fry with kimchi rice
By Matt Tebbutt From Saturday Kitchen Ingredients For the Korean seafood stir fry 2 tbsp Korean chilli paste (gochujang paste) 6 garlic cloves, sliced…
Gnocchi with wild garlic brown butter and Jerusalem artichokes
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted artichokes 4 Jerusalem artichokes, scrubbed 1 tbsp picked fresh thyme 2 tbsp olive…
Spinach, aubergine, lentil and harissa pastilla
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 1 onion, sliced 3 garlic cloves, finely chopped 1 aubergine, peeled and diced 1…
Mussel, mullet, shrimp and saffron risotto
By Matt Tebbutt From Saturday Kitchen Ingredients 1kg/2lb 4oz fresh mussels 1 shallot, chopped 1 bay leaf 125ml/4fl oz French vermouth 2 tbsp olive oil…