Roasted heritage baby beets with crispy tofu
By Matt Tebbutt From Saturday Kitchen Ingredients For the roasted heritage baby beets 8 baby heritage beetroot 2 thyme sprigs 1 bay leaf 1…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Rack of lamb with purple sprouting broccoli, chilli and anchovy
The ricotta needs to be strained for 24 hours before using it in this recipe. Place a piece of muslin…
Marinated sirloin steak with Vietnamese-style dressing
By Matt Tebbutt From Saturday Kitchen Ingredients 300g/10½oz sirloin steak with plenty of fat For the marinade 2 tsp pickled chillies, chopped 3 garlic cloves,…
Pork chops with spinach-stuffed cauliflower
By Matt Tebbutt From Saturday Kitchen Ingredients For the spinach-stuffed cauliflower 1 cauliflower, with leaves 25g/1oz butter, plus extra for roasting 1 shallot,…
Deep-fried garlic snails with onion purée
By Matt Tebbutt From Saturday Kitchen Ingredients For the flavoured butter 150g/5½oz salted butter 2 tbsp finely chopped curly parsley 3 garlic cloves, peeled…
Coconut tart with chocolate mousse
By Matt Tebbutt From Saturday Kitchen Ingredients For the chocolate mousse 150g/5½oz dark chocolate, broken into pieces 50g/1¾oz salted butter 2 free-range eggs,…
Crab with glazed béarnaise
By Matt Tebbutt From Saturday Kitchen Ingredients For the crab 250g/9oz freshly picked white crabmeat 1 lime, juice only ½ tbsp finely…
Roasted pork belly, glazed endive, buttered smoked eel and tarragon
By Matt Tebbutt From Saturday Kitchen Ingredients 3 garlic cloves, finely chopped 2 tsp fennel seeds 1kg/2lb 4oz fatty pork belly olive oil For…
Nonnettes
By Matt Tebbutt From Saturday Kitchen Ingredients 80g/2¾oz salted butter 200ml/7fl oz honey 100ml/3½fl oz milk 90g/3¼oz dark brown sugar 250g/9oz plain flour 50g/1¾oz rye flour…
Monkfish with celeriac mash, pickled samphire and Japanese-style seasoning
By Matt Tebbutt From Saturday Kitchen Ingredients For the celeriac mash 1 celeriac, peeled and roughly chopped 2 large potatoes, peeled and…