Celeriac maltagliati with a smokey tomato sauce and walnut pesto
By Matt Tebbutt From Saturday Kitchen Ingredients For the smoky tomato sauce 1 x 400g tin whole plum tomatoes 4 fresh…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Chicken liver tagliatelle with crispy onions
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised onions 75g/2½oz unsalted butter 1 onion, thinly sliced 2 sprigs fresh thyme, leaves…
Potted leftover roast beef
By Matt Tebbutt From Saturday Kitchen Ingredients For the potted beef 200g/7oz salted butter 4 banana shallots, finely chopped 2 garlic cloves, crushed 1…
Chicken pathia with cauliflower bhaji
By Matt Tebbutt From Saturday Kitchen Ingredients For the chicken pathia 2 tbsp vegetable oil 2 onions, chopped 3 garlic cloves, sliced 1…
Roasted cod with braised green lentils and beetroot pickle
By Matt Tebbutt From Saturday Kitchen Ingredients 250g/9oz green lentils 1 carrot, peeled and finely diced 1 stick celery, finely diced ½ onion, finely…
Spiced apples with leftover roast pork and crisp fennel
By Matt Tebbutt From Saturday Kitchen Ingredients 2 apples 150g/5½ oz honey 1 lemon, zest and juice 2 star anise 2cm piece ginger, peeled…
Slow cooked ribs with Mexican chilli sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the slow cooked pork ribs 8 skinless pork belly ribs, on the bone 300ml/10fl…
Thai coconut chicken soup with summer rolls
By Matt Tebbutt From Saturday Kitchen Ingredients For the Thai coconut chicken soup 400ml/14fl oz chicken stock 3 chicken thighs, on the…
Poutine
By Matt Tebbutt From Saturday Kitchen Ingredients 4 slices smoked streaky bacon 500g/1lb 2oz baby potatoes 1 bay leaf 1 tbsp pork fat 10g/1/3oz unsalted butter…
Pigeon breast with watercress purée and girolles
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled girolles 50g/1¾ oz small girolles 1 banana shallot, finely chopped 50ml/2fl…