Beef fillet poached in cawl broth
By Matt Tebbutt From Saturday Kitchen Ingredients For the cawl 1kg/2lb 4oz beef shin, on the bone 3 carrots, roughly chopped 3 leeks, roughly…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Pumpkin fritters, gruyère and Parmesan cream and kale vinaigrette
By Matt Tebbutt From Saturday Kitchen Ingredients For the pumpkin fritters 2 tbsp olive oil ½ small pumpkin, sliced into thick pieces…
Scallops, celeriac purée, black pudding, red chicory and anchovy salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the celeriac purée 1 small celeriac, peeled and sliced 75g/2½oz butter 400ml/14fl oz milk 2 thyme sprigs…
Cassata semifreddo with autumn fruits
By Matt Tebbutt From Saturday Kitchen Ingredients Method To make the cassata semifreddo, first grease and double line a 450g/1lb…
Smoky romesco and tomato galette
By Matt Tebbutt From Saturday Kitchen Ingredients 1 pack ready-rolled vegan puff pastry Method Preheat the oven to 190C/170C Fan/Gas…
Mango and coconut vegan meringue
By Matt Tebbutt From Saturday Kitchen Ingredients For the coconut and avocado cream 180g/6½oz caster sugar 400ml/14fl oz coconut milk 3 ripe avocadoes,…
Spiced lentils and aubergine toast
By Matt Tebbutt From Saturday Kitchen Ingredients For the aubergine toast 2 aubergines, halved and scored in a criss-cross pattern dash olive…
Salmon with sparkling wine and chive butter sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the cured cucumber 1 cucumber, thinly sliced 1 tbsp salt 1 tbsp sugar 1 lemon, juice…
Bean soup with tomato salsa, roasted corn and fried tortilla chips
By Matt Tebbutt From Saturday Kitchen Ingredients For the bean soup 1 tsp cumin seeds 1 tsp coriander seeds dash oil 1 red onion, diced…
Lemon sponge cake with confit vanilla lemons
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit vanilla lemons 2 lemons, thinly sliced 100g/3½oz caster sugar 1 vanilla pod For…