Marmalade panettone pudding
By Matt Tebbutt From Saturday Kitchen Ingredients 300ml/10fl oz full-fat milk 300ml/10fl oz double cream 1 vanilla pod, split in half and seeds…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Blackened beef with pickled red cabbage and miso herb butter
By Matt Tebbutt From Saturday Kitchen Ingredients For the beef rump cap 1 beef rump cap, around 1kg/2lb 4oz in weight 2…
Braised venison with butter beans
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised venison 2 tbsp olive oil 1kg/2lb 4oz venison haunch, diced into 10cm/4in pieces…
Grilled marinated monkfish tail
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tsp turmeric 1 tsp minced ginger 3 garlic cloves, minced 2 green chillies, chopped 2 tbsp mango chutney…
Veal offal with liver pâté and broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the veal offal 1 calf’s tongue 2 sticks celery, roughly chopped 1 carrot, peeled and…
1970s-style chicken curry
By Matt Tebbutt From Saturday Kitchen Ingredients 30g/1oz unsalted butter 1 onion, finely chopped 1 green eating apple, finely chopped 2–3 tsp curry powder…
Steamed monkfish with Chinese dressing and prawn dumplings
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn dumplings 300g/10½oz prawns, half chopped, half minced 2 tbsp chives, chopped 1…
Ugandan rolex
By Matt Tebbutt From Saturday Kitchen Ingredients 4 free-range eggs, beaten ¼ white cabbage, finely shredded 2 tbsp vegetable oil 1 plum tomato, seeds…
Lamb skewers with aubergine chips
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb skewers 500g/1lb 2oz leg of lamb, boneless, trimmed and cubed 1…
Feta, salmon and fennel summer salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the fennel salad 150ml/5fl oz olive oil 1 tbsp fennel seeds 1 star anise 150ml/5fl…