North African-style beef and marrow bones with dried fruit
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef and marrow bones 4 tbsp olive oil 2kg/4lb 8oz beef brisket, flat…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Queen scallops with winter vegetables and parsley pesto
By Matt Tebbutt From Saturday Kitchen Ingredients For the queen scallops with winter vegetables 25g/1oz salted butter 4 oyster mushrooms, sliced ½ fennel bulb,…
Blind scouse and red cabbage
By Matt Tebbutt From Saturday Kitchen Ingredients For the blind scouse 30g/1oz butter 2 bay leaves small bunch thyme, leaves picked 2 onions, diced…
Lemon curd and coconut bread with lemon mascarpone cream
By Matt Tebbutt From Saturday Kitchen Ingredients For the vanilla confit lemons 200g/7oz caster sugar 1 vanilla pod, split 1 lemon, very thinly…
Roast halibut with a walnut and parsley relish
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast halibut 2 tbsp olive oil 2 x 300g/10½oz halibut steaks on the bone…
Confit tuna with herb potatoes and shellfish dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit tuna 200ml/7fl oz olive oil 2 x 200g/7oz tuna steaks 150g/5½oz…
Chicken kiev with a gruyère cheese fondue
Crispy, golden-brown chicken meets luscious, gooey cheese fondue. Classic Chicken Kiev is elevated with a cheese fondue topped with endive…
Pheasant curry with spiced okra
By Matt Tebbutt From Saturday Kitchen Ingredients For the curry 4 tbsp olive oil 2 onions, diced 4 garlic cloves, finely chopped 1 tbsp…
Pork and black pudding Wellington with seared scallops
By Matt Tebbutt From Saturday Kitchen Ingredients For the Wellington 25g/1oz butter 2 banana shallots, peeled and diced 2 garlic cloves, minced 4 sage leaves, chopped…
Turkish lamb chops with tahini dressing and pickled red onions
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled onions 50ml/2fl oz red wine vinegar 10–15g/¼–½oz caster sugar 1 red onion, cut…