Rosemary-scented mackerel with griddled saucisson and harissa baguette
By Matt Tebbutt From Saturday Kitchen Ingredients For the mackerel 2 medium whole mackerel, gutted, head removed and scored on…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Egg curry with cauliflower rice
By Matt Tebbutt From Saturday Kitchen Ingredients For the egg curry 4 free-range eggs 2 tbsp vegetable oil 2 onions, thinly sliced 4 garlic cloves,…
Confit artichokes with kale and apple dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit artichokes 400ml/14fl oz olive oil 2 large or 6 baby globe artichokes,…
Fried cheese pizza with chilli tomato sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the dough 400g/14oz strong flour, plus extra for dusting 25g/1oz fresh yeast 1 tsp salt…
Malaysian fish curry
By Matt Tebbutt From Saturday Kitchen Ingredients For the curry paste 4 Thai shallots, peeled and chopped 4 garlic cloves 2cm/¾in fresh root ginger,…
Mushroom risotto with crisp shiitake mushrooms
By Matt Tebbutt From Saturday Kitchen Ingredients For the mushroom risotto 2 tbsp olive oil 1 onion, diced 2 garlic cloves, minced 1 tsp…
Chestnut soup with roasted partridge
By Matt Tebbutt From Saturday Kitchen Ingredients For the chestnut soup 2 tbsp olive oil 1 onion, diced 3 garlic cloves, chopped 3 celery sticks, diced…
Roast pork belly with cider and chorizo broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork 2 sprigs thyme, leaves picked and chopped 1 bay leaf, chopped 1…
Lamb leg steaks with chermoula and aubergine tagine
By Matt Tebbutt From Saturday Kitchen Ingredients For the tagine 2 tbsp olive oil 1 onion, diced 3 garlic cloves, sliced 2cm/¾in ginger, peeled and…
Gnocchi with Venetian-style liver and onions
By Matt Tebbutt From Saturday Kitchen Ingredients For the liver and onions 2 tbsp olive oil 50g/1¾oz unsalted butter 2 onions, thinly sliced…