Roast duck breasts with endive and mooli salad
By Matt Tebbutt From Saturday Kitchen Ingredients Method To make the duck, preheat the oven to 200C/180C Fan/Gas 6. Rub…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Mushroom panzerotti
By Matt Tebbutt From Saturday Kitchen Ingredients For the panzerotti 1 tbsp olive oil 3 portobello mushrooms, finely chopped 2 onions, finely chopped…
Griddled vegetables with bonito seasoning
By Matt Tebbutt From Saturday Kitchen Ingredients Method To make the seasoning, preheat the oven to 220C/200C Fan/Gas 7, place…
Fermented gooseberries with poached prawns
By Matt Tebbutt From Saturday Kitchen Ingredients For the fermented gooseberries 250g/9oz gooseberries 1 tsp salt 1 tsp sugar 1 tsp lemon juice 1…
Chicken bao
By Matt Tebbutt From Saturday Kitchen Ingredients 2 skinless, boneless, chicken thighs, minced or very finely chopped 2 garlic cloves, crushed or grated 2…
Gooseberry crumble tart
By Matt Tebbutt From Saturday Kitchen Ingredients 1 x 12cm/5in shop-bought pasty tart case or homemade, blind-baked tart case 600g/21oz…
Brine for chicken
By Matt Tebbutt From Saturday Kitchen Ingredients 250g/9oz soft light brown sugar 150g/5½oz sea salt 1 tbsp fennel seeds 1 tbsp coriander seeds 1…
Orange and cardamom cake with orange frozen yoghurt
By Matt Tebbutt From Saturday Kitchen Ingredients For the orange cake 3 oranges 6 free-range eggs 300g/10½oz self-raising flour 2 tsp baking powder 100g/3½oz desiccated…
Barbecue sauce
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp molasses 30g/1oz soft dark brown sugar 40ml/1½fl oz hoisin sauce 20ml/¾fl oz oyster sauce 3…
Beef rendang
By Matt Tebbutt From Saturday Kitchen Ingredients For the curry paste 5 shallots, chopped knob fresh root ginger or galangal, peeled and chopped…