Gnudi with crisp duck confit, chestnuts and persillade
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit duck 2 ready-made duck confit legs For the gnudi 450g/1lb ricotta cheese,…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Sussex bacon and onion pudding
By Matt Tebbutt From Saturday Kitchen Ingredients For the Sussex bacon and onion pudding 170g/6oz self-raising flour, plus extra for dusting…
Roast salmon with mustard and tarragon sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the salmon 1 whole salmon 1 lemon, sliced 2 bay leaves 4 tbsp olive oil 30g/1oz…
Sesame cauliflower steaks with tahini dressing and smoky chickpeas
By Matt Tebbutt From Saturday Kitchen Ingredients For the cauliflower steaks 2 tbsp sesame seeds 1 tbsp coriander seeds, crushed ½ tbsp cumin seeds,…
Slow cooked beef shin with crispy onion risotto
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef 2 tbsp olive oil 4 small ossobucco cut shin of beef 1 onion,…
Stuffing balls
By Matt Tebbutt From Saturday Kitchen Ingredients 50g/1¾oz unsalted butter 1 onion, chopped 2 cloves garlic, chopped 50ml/2fl oz white wine ½ tsp dried oregano…
Roast partridge, courgettes, spinach and wild mushrooms
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast partridge 1 whole prepared partridge 2 thyme sprigs 1 bay leaf 3 garlic cloves, left whole…
Sticky prawn and cashew salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawns and cashews 2 tbsp vegetable oil 4 garlic cloves, minced 200ml/7fl oz tamarind paste…
Beef cheek with crisp polenta and warm Stinking Bishop
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef cheek 2 tbsp olive oil 2 beef cheek 1 onion, chopped 2 carrots, peeled and…
Sicilian-style aubergine torte
By Matt Tebbutt From Saturday Kitchen Ingredients 500g/1lb 2oz aubergines, sliced lengthways 6 sausages, skins removed 70g/2½oz pecorino, grated 1 tbsp dried oregano 2…