Braised ham hock with chilli relish and asparagus salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the ham hock 1 small ham hock 4 small, round shallots, peeled and left whole…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Chicken schnitzel with fried eggs and parsley salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the chicken schnitzel 2 chicken breasts, boneless and skin removed 2 tbsp plain flour…
Cod en papillote with squid, tomato and fennel
By Matt Tebbutt From Saturday Kitchen Ingredients For the socca bread 200g/7oz chickpea or gram flour 80ml/2¾fl oz olive oil, plus 2…
Thai-style steamed red snapper
By Matt Tebbutt From Saturday Kitchen Ingredients 4 red snapper fillets, pin-bones removed and skin lightly slashed on 2 fillets For the…
Chewy salted caramel and chocolate meringues
By Matt Tebbutt From Saturday Kitchen Ingredients For the meringues 100g/3½oz dark chocolate, melted 100ml/3½fl oz caramel sauce 4 free-range egg whites 225g/8oz caster sugar…
Tacos with slow-roasted pork collar and Mexican mole sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork 1 tbsp fennel seeds, crushed 2 garlic cloves, minced 1 lemon, juice only…
Salt and pepper tempura squid, oysters and anchovy with chilli sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the chilli sauce 5 red chillies, chopped 1 nob of ginger, finely chopped or…
Potato and smoked salmon fritters with soft boiled egg and bacon
By Matt Tebbutt From Saturday Kitchen Ingredients For the fritters 1 large potato, peeled and grated 3 slices of long…
Slow-cooked chilli con carne
By Matt Tebbutt From Saturday Kitchen Ingredients 4 tbsp olive oil 1kg/2lb 4oz beef brisket, cut into 4cm/1½in dice 2 onions, finely sliced…
Welsh rarebit with crab
By Matt Tebbutt From Saturday Kitchen Ingredients 50g/1¾oz unsalted butter 50g/1¾oz plain flour 250ml/9fl oz Welsh beer 250g/9oz gruyère ½ tsp Dijon mustard dash Worcestershire sauce…