Lamb shank with mint butter, yoghurt and sumac
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted lamb shank 2 tbsp smoked paprika 1 tsp ground cumin 1 tbsp…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Bobotie
By Matt Tebbutt From Saturday Kitchen Ingredients For the boboti 2 slices white bread, crusts removed milk, to cover 20g/¾oz unsalted butter…
Fried mutton chops with griddled baby leeks
By Matt Tebbutt From Saturday Kitchen Ingredients For the fried mutton chops 2 tbsp olive oil 4 French-trimmed mutton loin chops, taken from…
Sugar-cured prawns with fried sweet potatoes and hot and sour pineapple
By Matt Tebbutt From Saturday Kitchen Ingredients For the sugar-cured prawns 350g/12oz raw king prawns, peeled and cut down the back…
Whole baked cheese pithivier
By Matt Tebbutt From Saturday Kitchen Ingredients 1 head garlic drizzle olive oil 300g/10½oz ready-made puff pastry sheet 100g/3½oz baby spinach 1 whole Baron Bigod…
Goan seafood curry
By Matt Tebbutt From Saturday Kitchen Ingredients For the paste 4 dried Kashmiri chillies ½ tsp cloves 1 tsp fennel seeds 2 tbsp coriander…
Baked berry clafoutis
By Matt Tebbutt From Saturday Kitchen Ingredients For the fruits 300g/10½oz frozen berries 2 tbsp caster sugar 1 vanilla pod, split 30g/1oz flaked almonds…
Roasted sea bass with wild mushrooms
By Matt Tebbutt From Saturday Kitchen Ingredients For the braised mushrooms 2 dried ancho or chipotle chillies 2 Portobello mushrooms dash olive oil…
Crab wontons with aromatic crab broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the aromatic crab broth 600ml/20fl oz chicken stock 300g/10½oz crab shells, broken up 3 tbsp soy…
Coconut and ricotta pancakes
By Matt Tebbutt From Saturday Kitchen Ingredients 300g/10½oz ricotta 4 free-range eggs, separated 175ml/6fl oz coconut milk 100g/3½oz plain flour 25g/1oz fine polenta 1 tsp baking…