Sausage rolls three ways
By Matt Tebbutt From Saturday Kitchen Ingredients For Matt’s favourite sausage rolls 400g/14oz pork mince 30g/1oz fresh breadcrumbs 1 banana shallot, finely chopped…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Barbecue pork chop with cashew and basil relish
By Matt Tebbutt From Saturday Kitchen Ingredients For the relish 50g/1¾oz cashew nuts 1 tsp finely grated fresh root ginger 2 garlic cloves, finely chopped…
Cookie dough cheesecake
By Matt Tebbutt From Saturday Kitchen Ingredients For the cookie dough 85g/3oz unsalted butter 75g/2½oz soft brown sugar 130g/4½oz toasted plain flour (see Recipe…
Japanese-style mushroom broth with yuzu grilled prawns
By Matt Tebbutt From Saturday Kitchen Ingredients For the mushroom broth 1 anchovy fillet 1 large piece dried kombu 30g/1oz bonito flakes…
Smoked gumbo
By Matt Tebbutt From Saturday Kitchen Ingredients For the stock and the chicken 500ml/18fl oz chicken stock 50g/1¾oz smoked bacon trimmings 3 smoked chicken…
Barbecue lamb skewers
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb skewers 400g/14oz lamb leg, diced into 2cm/¾in dice 4 tbsp olive oil ½…
Salad niçoise
By Matt Tebbutt From Saturday Kitchen Ingredients For the deep-fried anchovies oil, for deep-fat frying 1 free-range egg white, lightly whipped…
Pulled duck and mushroom buns
By Matt Tebbutt From Saturday Kitchen Ingredients 20 prunes, stones removed 4 tbsp vegetable oil 1 whole duck 3 anchovy fillets 1 tsp fennel…
Aubergine parmigiana
By Matt Tebbutt From Saturday Kitchen Ingredients For the aubergine parmigiana 1 litre/1¾ pint tomato passata 1 garlic clove, crushed 1 sprig rosemary 3–4…
Baked rice with sardines and aioli
By Matt Tebbutt From Saturday Kitchen Ingredients For the saffron aioli 1 free-range egg yolk 1 free-range egg 3 garlic cloves, crushed 200ml/7fl oz olive…