Poached turbot with spring vegetables
By Matt Tebbutt From Saturday Kitchen Ingredients For the poached turbot 400ml/14fl oz white wine 100ml/3½fl oz white wine vinegar 1 bay…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Roasted figs with Marsala syllabub and roasted almonds
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted figs 6 figs, halved 200ml/7fl oz Marsala wine 40g/1½oz soft light brown sugar…
Seared halibut with spinach in a soy and mirin dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the spinach 100g/3½oz baby leaf spinach 2 tbsp soy sauce 2 tsp sesame oil 1…
Potato torte stuffed with braised lamb, lamb rack, tomato and mint dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised lamb ½ lamb shoulder 1 onion, peeled and quartered 1 head garlic, halved…
Tripe and onion stew with crisp tripe and mustard béarnaise sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the stew 650g/1lb 7oz tripe 1 tbsp olive oil 3 onions, thinly sliced 4 garlic cloves, thinly…
Whole roast sea bass with lemon thyme, tomato and chilli toasts
By Matt Tebbutt From Saturday Kitchen Ingredients For the whole roast sea bass 500g/1lb 2oz potatoes, peeled 6 garlic cloves, peeled 1 whole sea…
Deep-fried squid with spiced coconut spinach and chickpeas
By Matt Tebbutt From Saturday Kitchen Ingredients For the chickpea purée 1 x 400g/14oz tin chickpeas, drained, handful reserved for garnish…
Sautéed lambs’ kidneys with wet polenta and baby turnips
By Matt Tebbutt From Saturday Kitchen Ingredients For the sautéed lambs’ kidneys 25g/1oz butter 1 garlic clove, smashed 4 lambs’ kidneys 3 sage leaves 1 tsp balsamic…
Oxtail with pancetta and grapes
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 250g/9oz piece pancetta with rind, diced 2 small brown onions, thinly sliced 2…
Egg and coriander curry with roasted aubergine purée
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted aubergine purée 1 head garlic 2 aubergines olive oil, to taste ½ lemon,…