Rabbit with orange, fennel and polenta
By Matt Tebbutt From Saturday Kitchen Ingredients For the rabbit 1 wild or farmed rabbit, jointed 150ml/5fl oz merlot or similar red…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Steamed sole with cucumber and shrimps
By Matt Tebbutt From Saturday Kitchen Ingredients 2 lemon sole fillets, skinless few tarragon sprigs 2 bay leaves ¼ cucumber, thinly sliced into ribbons using a…
Veal chop Normande
By Matt Tebbutt From Saturday Kitchen Ingredients For the veal chops 2 tbsp olive oil 2 rose veal chops 1 tsp chopped fresh thyme leaves…
Cheese and ham hock toastie with pickles
By Matt Tebbutt From Saturday Kitchen Ingredients For the cheese and ham toastie 1 ham hock 1 carrot, peeled and roughly chopped 2…
Chicken milanese with cacio e pepe
By Matt Tebbutt From Saturday Kitchen Ingredients For the chicken milanese 1 chicken breast, butterflied 100g/3½oz plain flour 50g/1¾oz parmesan, grated 2 free-range eggs,…
Roasted monkfish with wild mushroom and truffle broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit garlic 2 heads garlic, broken into cloves and peeled olive…
Moroccan carrot
By Matt Tebbutt From Saturday Kitchen Ingredients 4 tbsp olive oil 2 garlic cloves, left whole and smashed ½ tsp paprika ½ tsp cumin ½…
Easy vegetarian pho with tofu
By Matt Tebbutt From Saturday Kitchen Ingredients For the pho 4cm piece fresh ginger, peeled and thinly sliced 6 Thai shallots or 1…
Rice pudding with brandy snaps
By Matt Tebbutt From Saturday Kitchen Ingredients For the rice pudding 250ml/9 fl oz double cream 1.5 litres/2½ pints whole milk 150g/5½…
Grilled langoustines with citrus-dressed samphire, courgette and couscous salad
By Matt Tebbutt From Saturday Kitchen Ingredients 6 langoustines 150g/5½oz samphire 1 courgette, thinly sliced 1 orange, zest and juice 1 lemon, zest and juice…