Crêpes suzette with blood orange ice cream
You’ll need an ice cream maker for this recipe. By Matt Tebbutt From Saturday Kitchen Ingredients For the blood…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Tuscan rice pudding tartlets
By Matt Tebbutt From Saturday Kitchen Ingredients For the pastry 125g/4½oz salted butter 100g/3½oz icing sugar, plus extra for dusting 2 free-range egg…
Fried vegetables with paprika cream and almond vinaigrette
By Matt Tebbutt From Saturday Kitchen Ingredients For the batter 1 free-range egg white, beaten 150g/5½oz plain flour 50ml/2fl oz olive oil For…
Vegetable bibimbap
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled vegetables 3 tbsp rice wine vinegar 1–2 tbsp caster sugar 6 dried wood-ear mushrooms,…
Crispy goats’ cheese with caramelised apples and walnuts
By Matt Tebbutt From Saturday Kitchen Ingredients For the goats’ cheese 50g/1¾oz unsalted butter, plus 100g/3½oz, melted 1 tbsp olive oil 3…
Manchego fondue in deep-fried potato skins
By Matt Tebbutt From Saturday Kitchen Ingredients 2 baking potatoes 300g/10½oz manchego, grated 1 garlic clove, finely chopped 200ml/7fl oz double cream 100ml/3½fl oz amontillado sherry…
Steamed syrup sponge and custard
By Matt Tebbutt From Saturday Kitchen Ingredients For the sponge 175g/6oz salted butter, softened, plus extra for greasing 2 lemons, 1 cut…
Bean burgers with tomato salsa
By Matt Tebbutt From Saturday Kitchen Ingredients For the burgers 1 onion, grated 1 carrot, peeled and grated 2 garlic cloves, minced 2 hot…
Stir-fried spinach with garlic and firecracker corn
By Matt Tebbutt / Ken Hom From Saturday Kitchen Ingredients For the stir-fried spinach 1 tbsp vegetable oil 4 garlic cloves, crushed 1…
Marinated cod with jalfrezi sauce, raita and saag aloo
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated cod 3 tbsp plain yoghurt 1 tsp turmeric 1 tsp ground coriander 1…