‘Street food’ fried chicken, raisin chutney and coronation sauce
By Matt Tebbutt From Saturday Kitchen Ingredients Method To make the fried chicken, preheat the oven to 200C/180C Fan/Gas 6.…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Sole with broad beans, brown shrimps and sparkling wine sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the sole, broad beans and shrimps 100g/3½oz small broad beans plain flour, to…
Rack of lamb with ragout of summer vegetables and mint hollandaise
By Matt Tebbutt From Saturday Kitchen Ingredients For the rack of lamb 2 tbsp olive oil 1 x 8-bone rack of…
Picanha steak with barbecue sauce and fried pickles
By Matt Tebbutt From Saturday Kitchen Ingredients For the picanha steak 3 tbsp paprika 2 tbsp onion powder 2 tbsp garlic powder 1 tbsp dried oregano…
Thai pork krapow
By Matt Tebbutt From Saturday Kitchen Ingredients 4 bird’s-eye chillis pinch salt 8 garlic cloves, thinly sliced 3 tsp dark soy sauce 3…
Goats’ cheese mousse tarts with rhubarb chutney and sour rhubarb sorbet
By Matt Tebbutt From Saturday Kitchen Ingredients To make the candied rhubarb 1 stick pink rhubarb, very thinly sliced 8cm…
Cajun-spiced cauliflower with collard green and “comeback” sauce
By Matt Tebbutt From Saturday Kitchen Ingredients 1 small cauliflower, broken into florets, leaves separated For the spiced flour mix…
Saffron risotto cakes with mushroom salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the saffron risotto cakes 4 tbsp olive oil 1 leek, thinly sliced 1 garlic clove, crushed…
Thai vegan burger with peanut dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the vegan burgers 1 banana shallot, finely chopped 1 stick lemongrass, finely chopped 1…
Grilled prawns with beans and shellfish oil
By Matt Tebbutt From Saturday Kitchen Ingredients For the beans 250g/9oz dried cannellini beans 1 onion, roughly chopped 1 stick of celery, roughly…