Coconut lentil dal with crispy cockles
By Matt Tebbutt From Saturday Kitchen Ingredients For the coconut lentil dal 2 tbsp olive oil ½ onion, finely chopped 1 garlic clove, finely…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Vegetable fritters with spiced coconut chickpeas
By Matt Tebbutt From Saturday Kitchen Ingredients For the spiced coconut chickpeas 2 tbsp vegetable oil ½ onion, finely chopped 1 garlic clove, crushed…
Eggless pasta with two sauces
By Matt Tebbutt From Saturday Kitchen Ingredients For the eggless pasta 350g/12oz semolina or ‘00’ flour, plus extra for dusting…
Vegetable pesto tart
By Matt Tebbutt From Saturday Kitchen Ingredients 1 x 320g/11½oz ready rolled puff pastry 4 tbsp green pesto (or red pesto) ¼ courgette, sliced ¼…
Sausage, beans and cheese pasty
By Matt Tebbutt From Saturday Kitchen Ingredients For the pasty 1 x 400g tin sausage and beans (or any tin…
Hot and sour chicken broth
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp vegetable oil 1 boneless chicken thigh, cut into thin strips. 3 Paris brown…
Ham, egg and chips
By Matt Tebbutt From Saturday Kitchen Ingredients For the stock and gammon 1 onion, halved 2 carrots 3 sticks celery 1 head garlic 1 bay…
Boulanger potatoes with ham, braised fennel and garlic crumbs
By Matt Tebbutt From Saturday Kitchen Ingredients For the boulanger potatoes with ham 4 large potatoes, peeled and thinly sliced 1…
Veal short ribs with crispy curry leaves
By Matt Tebbutt From Saturday Kitchen Ingredients For the garnish 1 tbsp vegetable oil, plus extra for frying if needed 2…
Slow-cooked chorizo and white beans
By Matt Tebbutt From Saturday Kitchen Ingredients For the chorizo and white beans 1 tbsp olive oil 1 onion, diced 3 celery sticks, diced…