Goats’ cheese lasagne with warm walnut sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the lasagne 100g/3½oz Parmesan 150g/5½oz soft goats’ cheese large pinch grated nutmeg 1 tsp thyme leaves…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Goats’ cheese and walnut cheesecake
By Matt Tebbutt From Saturday Kitchen Ingredients For the cheesecake 180g/6oz digestive biscuits 1 tbsp chopped thyme leaves 80g/3oz salted butter, softened 2–3 tbsp…
Mini carrot cakes with peanut caramel
By Matt Tebbutt From Saturday Kitchen Ingredients For the carrot cakes 4 free-range eggs 150ml/5fl oz vegetable oil 260g/9¼oz caster sugar 330g/11½oz self-raising flour…
Summer vegetables in a spinach sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the dip 200g/7oz baby spinach 200g/7oz mayonnaise bunch fresh chives, snipped bunch fresh coriander, chopped…
Lentil burgers with carrot pickle and peanut sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the burgers 4 tbsp olive oil 1 red onion, finely chopped 1 tsp crushed garlic…
Tomato and onion curry quiche
By Matt Tebbutt From Saturday Kitchen Ingredients 2 onions, halved horizontally 4 tomatoes, halved horizontally 25–50g/1– 1¾oz caster sugar 50g/1¾oz butter, cut into small…
Two ways with corn on the cob
By Matt Tebbutt From Saturday Kitchen Ingredients For the feta and thyme corn on the cob 2 corn on the…
Ricotta and vegetable pizza
By Matt Tebbutt From Saturday Kitchen Ingredients For the dough 500g/1lb 2oz strong bread flour, plus extra for dusting 2…
Custard doughnuts with ricotta, blackberries and pistachios
By Matt Tebbutt From Saturday Kitchen Ingredients For the doughnuts 150ml/5fl oz full-fat milk 50g/1¾oz butter 200g/7oz self-raising flour 50g/1¾oz caster sugar, plus 50g/1¾oz…
Tuna steak, orange and potato salad
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp golden raisins 200ml/7fl oz orange juice 1 large orange, pared zest only 1 jalapeño chilli,…