Crab scones with fennel slaw
By Matt Tebbutt From Saturday Kitchen Ingredients For the crab scones 360g/12½oz plain flour 20g/¾oz baking powder 100g/3½oz cold salted butter, cut…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Arctic roll
By Matt Tebbutt From Saturday Kitchen Ingredients For the filling, see tip for alternative 200g/7oz fresh raspberries ½ lemon, zest and juice…
Tartare sauce
By Matt Tebbutt From Saturday Kitchen Ingredients 2 free-range egg yolks 1 garlic clove, minced 1 tsp Dijon mustard 150–200ml/5–7fl oz vegetable or rapeseed…
Baked aubergine with poached chicken
By Matt Tebbutt From Saturday Kitchen Ingredients For the poached chicken 2 chicken legs 1 onion, chopped 2 celery sticks, chopped 1 bay leaf 2 thyme sprigs…
Roast ginger chicken with apple slaw and spiced aubergine
By Matt Tebbutt From Saturday Kitchen Ingredients For the ginger chicken 6 garlic cloves, minced 1 tbsp minced fresh root ginger 6 tbsp…
Black pepper and ginger baked feta with kale and spinach salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the feta 200g/7oz barrel-aged feta 2 tbsp olive oil 2cm/1in piece fresh ginger, peeled…
Deep-fried cod with grilled orange and sesame sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the deep-fried cod vegetable oil, for deep-frying 2 x 200g/7oz thick cod fillets 100g/3½oz…
Sticky rice with prawn salad, basil mayonnaise and miso kale
By Matt Tebbutt From Saturday Kitchen Ingredients For the prawn salad 6 raw large prawns, peeled and deveined 2 tbsp olive oil…
How to cure bacon
By Matt Tebbutt From Saturday Kitchen Ingredients 4 bay leaves, crumbled 1 tbsp coriander seeds 1 tbsp juniper berries 60g/2¼oz coarse salt 30g/1oz light brown…
Confit turnips with mushroom consommé
By Matt Tebbutt From Saturday Kitchen Ingredients For the confit turnips 500g/1lb 2oz turnips, peeled and thinly sliced on a mandolin…