Auvergne brunch
By Matt Tebbutt From Saturday Kitchen Ingredients 105g/3½oz unsalted butter 2 tbsp olive oil 1 onion, thinly sliced 1 small potato, diced 4 spring cabbage leaves,…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Aligot with red wine braised beef sausages
Ingredients For the aligot 1kg/2lb 4oz floury potatoes, such as Maris Piper or Desiree, peeled and roughly chopped into equal-sized…
Sirloin steak with spiced baked aubergine
By Matt Tebbutt From Saturday Kitchen Ingredients olive oil, for frying, greasing and drizzling 1 onion, thinly sliced 5 garlic cloves, thinly sliced…
Roasted spiced lamb ribs
By Matt Tebbutt From Saturday Kitchen Ingredients For the salt and spiced lamb ribs 2 sheets lamb breast ribs, cut into individual…
Brandade with mussels
By Matt Tebbutt From Saturday Kitchen Ingredients For the cod brandade 400g/14oz thick-cut piece lightly salted cod 500ml/18fl oz milk 1 bay leaf…
Barbecue glazed langoustine
By Matt Tebbutt From Saturday Kitchen Ingredients For the barbecue sauce 1 banana shallot, finely chopped 2 garlic cloves, finely chopped 2…
Lamb shoulder pie
By Matt Tebbutt From Saturday Kitchen Ingredients For the lamb shoulder pie filling 1 x shoulder of lamb on the bone (about…
Pot-roasted pheasant with walnut sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the pheasant 1 pheasant, cleaned and trussed (ask your butcher to do this)…
Vegan shepherd’s pie
By Matt Tebbutt From Saturday Kitchen Ingredients 1kg/2lb 4oz Maris piper potatoes, peeled and diced 2 tbsp olive oil 1 red onion, finely…
Stuffed aubergines with peanut sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the stuffed aubergines 2 small aubergines dash olive oil 1 banana shallot, finely chopped 1 garlic clove,…