Crab and sweetcorn fritters with crab sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the crab stock 1kg/2lb 4oz roasted crab shells 1 onion, roughly chopped 2 carrots, chopped 2 celery sticks,…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Mussel and saffron risotto with kale crisps
By Matt Tebbutt From Saturday Kitchen Ingredients For the risotto 1kg/2lb 4oz mussels, scrubbed clean, discard any that don’t close when…
Cuttlefish meatballs with paprika butter sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the meatballs 2 small cuttlefish, cleaned and chopped, fins removed 400g/14oz beef mince 1 onion,…
Pringas
Pringás is a delicious meaty combination of chicken, beef, pork and chorizo that’s slow-cooked for hours until it forms a spread that’s perfect on toast…
Griddled tuna with olive tapenade and garlic soup
By Matt Tebbutt From Saturday Kitchen Ingredients For the soup 2 tbsp olive oil 1 onion, diced 10 garlic cloves, chopped 2 potatoes, peeled and…
Spiced beef shin with prunes and apricots
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef shin 2 tbsp olive oil 1 beef shin, bone in and cut by…
Fried pizza with aubergine and mushrooms
By Matt Tebbutt From Saturday Kitchen Ingredients For the dough 300g/10½oz ‘00’ flour 15g/½oz fresh yeast or 7g dried yeast ½ tsp fine salt 150–200ml/5–7fl…
Skordalia with grapes, apples and almonds
By Matt Tebbutt From Saturday Kitchen Ingredients For the skordalia 5 garlic cloves, peeled and left whole 250g/9oz blanched almonds, soaked in water…
Clementine and chocolate millefeuille
By Matt Tebbutt From Saturday Kitchen Ingredients 5 clementines, 4 peeled, 1 zested 300ml/10fl oz crème anglaise or good-quality vanilla custard 300g/10½oz dark…
Thai-style barbecue sauce
By Matt Tebbutt From Saturday Kitchen Ingredients 125ml/4fl oz runny honey 3 tbsp tomato purée 2 tbsp red Thai curry paste Method…