Smoked mussels and cod with pickled vegetables and dill dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled vegetables 100ml/3½fl oz white vinegar 200g/7oz caster sugar 6g/⅛oz salt 4–5 black peppercorns 1 star…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Mustard fried chicken with crispy curry leaves and mustard mayonnaise
By Matt Tebbutt From Saturday Kitchen Ingredients For the mustard fried chicken 4 chicken thigh fillets, skin removed, each thigh cut into…
Cheese, tomato and aubergine pie
By Matt Tebbutt From Saturday Kitchen Ingredients 1 aubergine, thinly sliced lengthways 500g/1lb 2oz puff pastry plain flour, for dusting 150g/5½oz fontina,…
Korean seafood broth
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp vegetable oil 1 small onion, thinly sliced 3 garlic cloves, minced 1 tsp minced fresh…
Jam roly-poly
By Matt Tebbutt From Saturday Kitchen Ingredients For the jam roly-poly softened butter, for greasing ½ lemon, juice only 6 tbsp raspberry…
Squab pigeon with Moroccan braised vegetables
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tsp turmeric 1 tsp ground coriander ½ tsp allspice 1 tsp ground cumin 2 tbsp vegetable oil…
Upma
By Matt Tebbutt From Saturday Kitchen Ingredients 5 slices bread or ½ small loaf, ideally day-old, crusts removed and cut into cubes…
Slow-cooked pork knuckle with harissa and peppers
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork knuckle 1 pork knuckle 1 cinnamon stick 1 tbsp coriander seeds 1 star anise 1 tbsp harissa paste…
Macerated strawberries with spiced red wine syrup and strawberry semifreddo
By Matt Tebbutt From Saturday Kitchen Ingredients For the semifreddo 400ml/14fl oz double cream, whipped 400ml/14fl oz condensed milk 4 tbsp fraise liqueur,…
King prawn puri
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn marinade 500g/1lb 2oz raw prawns, shells removed and chopped 3 garlic cloves, minced…