Pumpkin tortellini with lamb broth, kidneys and sage
By Matt Tebbutt From Saturday Kitchen Ingredients For the filling 250g/9oz peeled and diced pumpkin 25–50g/1–1¾ oz unsalted butter 4 sage leaves For the…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Prawn fritters with chilli dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn fritters 100g/3½oz plain flour 200g/7oz cornflour 1 tsp salt 25g/1oz chopped fresh coriander 3 garlic cloves,…
Crisp haddock, chips, mushy peas and curry sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the mushy peas 250g/9oz dried marrowfat peas 1 tbsp bicarbonate of soda 1 stick celery,…
Aubergine and raisin curry
By Matt Tebbutt From Saturday Kitchen Ingredients For the curry large handful raisins 2 tbsp vegetable oil 6–8 baby carrots, trimmed 2 aubergines, cut…
Seared sea bass with cured bass and citrus dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the seared sea bass ½ tsp sea salt, for brining 2 x sea bass fillets,…
Caribbean-style chicken wings
By Matt Tebbutt From Saturday Kitchen Ingredients For the Caribbean-style chicken wings 50ml/2fl oz soy sauce 50ml/2fl oz runny honey 5 tbsp…
Thai green curry
By Matt Tebbutt From Saturday Kitchen Ingredients For the Thai green curry paste 1 tbsp coriander seeds ½ tbsp cumin seeds ½ tsp peppercorns 2…
Mushroom risotto
By Matt Tebbutt From Saturday Kitchen Ingredients olive oil, for frying 3 portobello mushrooms, sliced 250g/9oz chestnut mushrooms, sliced 2 banana shallots, diced…
Sweet potato tian with harissa-roasted mackerel and chermoula dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the sweet potato tian 50g/1¾oz unsalted butter 2 large sweet potato, peeled and sliced…
Dried cranberry, chocolate and clementine marzipan loaf
By Matt Tebbutt From Saturday Kitchen Ingredients For the loaf 100g/3½oz unsalted butter, cubed 300g/10½oz strong white flour, plus extra for dusting…