Seafood linguine
By Matt Tebbutt From Saturday Kitchen Ingredients 150g/5½oz clams, cleaned 150g/5½oz mussels, cleaned 2 tbsp olive oil 3 garlic cloves, finely chopped 1 red chilli, finely…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Whole deep-fried onion with roasted garlic, parmesan, gruyère and thyme cream
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted garlic with cream 1 head garlic 250ml/9fl oz double cream 1 tsp…
Portobello mushrooms, smoked haddock and chives
By Matt Tebbutt From Saturday Kitchen Ingredients 2 Portobello mushrooms 1 tsp chopped fresh thyme 35g/1¼oz unsalted butter, plus more for buttering the bread…
French toast with banana ice cream and caramel
By Matt Tebbutt From Saturday Kitchen Ingredients For the ice cream 6 over-ripe bananas 500ml/18fl oz double cream 397g tin condensed milk For…
Pomegranate-marinated pork fillet with fennel confit
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated pork fillet 6 tbsp pomegranate molasses 1 orange, juice only 1 pinch…
Chocolate and pecan meringues, mascarpone vanilla cream and hot chocolate sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the mascarpone cream 500ml/18fl oz mascarpone 300ml/10fl oz double cream 1 vanilla pod, seeds only…
Lamb shank pie with champ and Vichy carrots
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb shank pie 1 lamb shank 2 tbsp olive oil 1 onion, finely chopped…
Mantua chicken salad with parsley ravioli
By Matt Tebbutt From Saturday Kitchen Ingredients For the Mantua chicken salad 1 large free-range chicken 150g/5½oz pine nuts 200ml/7fl oz red wine…
Salmon and halibut ceviche with cucumber, lemon and radish
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 1 tsp honey 1 shallot, diced 2 lemons, zest julienned and juice 100g/3½oz…
Fried chicken liver and veal lasagne
By Matt Tebbutt From Saturday Kitchen Ingredients For the vegetables ½ onion, roughly chopped 3 sticks celery, roughly chopped 1 carrot, roughly chopped…