Californian fish stew
By Matt Tebbutt From Saturday Kitchen Ingredients 1kg/2lb 4oz clams, scrubbed and debearded, broken clams discarded 1 small/medium cooked crab 200ml/7fl oz white wine 2…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Lablabi (Tunisian breakfast)
By Matt Tebbutt From Saturday Kitchen Ingredients For the Tunisian breakfast 250g/9oz dried chickpeas 1 garlic bulb, cut through the middle few fresh thyme sprigs…
Pan-roasted sea bass with basil butter sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the sea bass 300g/10½oz wild sea bass fillet, skin on plain flour, for dusting…
Grilled monkfish dog with chilli jam and coriander dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the coriander dressing 10g/⅓oz fresh coriander, roughly chopped 2 garlic cloves, minced 3 spring onions, roughly…
Roast duck breast with duck rillettes and steamed greens
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast duck breast 1 tbsp olive oil 1 duck breast, skin scored 1 onion, thickly…
South African-inspired sausage rolls
By Matt Tebbutt From Saturday Kitchen Ingredients 700g/1lb 9oz beef silverside or brisket, coarsely minced 100g/3½oz lamb shoulder, coarsely minced 200g/7oz pork shoulder or belly,…
Apple and orange crumble with marmalade ice cream
By Matt Tebbutt From Saturday Kitchen Ingredients For the dehydrated orange slices 1 orange, thinly sliced For the ice cream 250ml/9fl…
Smoked haddock brandade scotch eggs
By Matt Tebbutt From Saturday Kitchen Ingredients For the scotch egg 500ml/18fl oz full-fat milk 100ml/3½fl oz double cream few thyme sprigs 1 bay leaf…
Braised tomatoes with crème fraîche and Iberico ham
By Matt Tebbutt From Saturday Kitchen Ingredients 30g/1oz salted butter 1 garlic clove, crushed 4 ripe heritage tomatoes, halved 2 tbsp crème fraîche 1 tbsp olive…
Seafood linguine with chilli
By Matt Tebbutt From Saturday Kitchen Ingredients 3 tbsp olive oil 1 red chilli, roughly chopped 2 garlic cloves, roughly chopped 400g/14oz clams, scrubbed and…