Mexican beef tostadas
By Matt Tebbutt From Saturday Kitchen Ingredients For the Mexican beef 1 tsp chilli powder 1 tsp ground cumin 1 tsp onion powder 1…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Mushroom, tarragon and oyster pie
By Matt Tebbutt From Saturday Kitchen Ingredients For the filling 25g/1oz unsalted butter 2 shallots, diced 1 bay leaf 1 tsp fennel seeds, crushed…
Roasted scallops, white beans and chorizo broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the chorizo broth 2 tbsp olive oil 100g/3½oz Iberico ham, shredded 2 shallots, diced 2…
Roasted cauliflower with curry sauce and quick chapati breads
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted cauliflower and curry sauce 4 tbsp vegetable oil 1 tsp turmeric 1…
Leek and potato soup with roasted pepper focaccia
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted pepper focaccia 1 tbsp extra virgin olive oil, plus extra for…
Potato, Comté and lobster gratin
Chef Matt Tebbutt’s potato, Comté, and lobster gratin is a luxurious dish that combines creamy layers of tender potatoes with…
Brioche pain perdu with figs and quince poached in red wine
By Matt Tebbutt From Saturday Kitchen Ingredients For the poached quince and fig 500ml/18fl oz red wine 1 cinnamon stick 1 star anise 1 orange,…
Pigeon with polenta
Succulent, roasted pigeon served atop creamy polenta, creating a delightful balance of rich flavours and comforting textures. Elegant yet approachable…
Rump of beef with roast Jerusalem artichokes and persillade
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef 2 tbsp olive oil 1 beef rump steak 25g/1oz salted butter splash Madeira salt and…
Superfood bowl with avocado cream, quinoa, roast beetroot and avocado fritters
By Matt Tebbutt From Saturday Kitchen Ingredients For the beetroot 4 medium heritage beetroots, scrubbed 1 bay leaf 2 tbsp olive oil, plus…