Croquettes with aïoli
By Matt Tebbutt From Saturday Kitchen Ingredients For the béchamel base 400ml/14fl oz full-fat milk 100ml/3½fl oz chicken stock 80g/2¾oz unsalted butter…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Butter chicken with onion, broccoli and spinach bhajis
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated chicken 3 garlic cloves, minced ½ tsp salt 1 lemon, juice only 1 tbsp…
Fritto misto with oyster and chervil mayonnaise
By Matt Tebbutt From Saturday Kitchen Ingredients For the fritto misto 6 small tiger prawns, in shells, cut through the back…
Grilled mackerel skewers with tomato, coriander and lime pickle
By Matt Tebbutt From Saturday Kitchen Ingredients For the coriander and lime pickle 3 tbsp lime pickle 2 garlic cloves, minced 2 tsp coriander…
Cod gratin with aïoli
By Matt Tebbutt From Saturday Kitchen Ingredients For the aïoli 4 garlic cloves, roughly chopped 3 free-range egg yolks 1 lemon, juice only 300ml/10fl…
Indonesian shellfish and cuttlefish broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the paste 1 mango, peeled and roughly chopped handful salted peanuts 2 green chillies, roughly…
Duck with buttered baby turnips
By Matt Tebbutt From Saturday Kitchen Ingredients For the duck 2 duck breasts, skin scored 1 garlic clove, roughly chopped 2 thyme sprigs, 1 with leaves…
Asparagus, lemon and ricotta log
By Matt Tebbutt From Saturday Kitchen Ingredients 1 x 320g/11½oz puff pastry sheet 50g/1¾oz plain flour, for dusting 250g/9oz ricotta, hung overnight and crumbled…
Apple and cinnamon log
By Matt Tebbutt From Saturday Kitchen Ingredients 50g/1¾oz raisins 1 green cooking apple, halved and core removed (not peeled) 3 red eating apples,…
Danish roast pork with pickled prunes and cured cucumber
By Matt Tebbutt From Saturday Kitchen Ingredients For the pickled prunes 300g/10½oz prunes 250ml/9fl oz white wine vinegar 250g/9oz caster sugar 1 tsp black…