Saddle of rabbit with butter sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the saddle of rabbit 2 rabbit loin fillets 4 thin streaky bacon slices 2 tbsp olive oil…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Poached lamb in milk
By Matt Tebbutt From Saturday Kitchen Ingredients For the poached lamb 2kg/4lb 8oz lamb leg, bottom bone removed and top bone in…
Mushroom, feta and caramelised onion Wellington
By Matt Tebbutt From Saturday Kitchen Ingredients For the Wellington 1 tbsp olive oil 3 onions, chopped 3 tbsp balsamic vinegar 2 tbsp red…
Spare ribs with sweet potato chips
By Matt Tebbutt From Saturday Kitchen Ingredients For the spare ribs 750g/1lb 10oz pork baby back ribs 125ml/4fl oz honey 2 tbsp tomato ketchup…
Spiced wild rabbit and red wine stew
By Matt Tebbutt From Saturday Kitchen Ingredients For the stew 1 wild rabbit, jointed 1 lime, juice only 1 knob fresh root ginger,…
Roast cod with artichoke purée and quinoa salad
By Matt Tebbutt From Saturday Kitchen Ingredients For the artichoke purée 25g/1oz unsalted butter, plus extra for finishing 100ml/3½fl oz full-fat milk…
Steak tartare with shoestring fries, kidney and cavolo nero
By Matt Tebbutt From Saturday Kitchen Ingredients For the steak tartare 200g/7oz beef rump, sirloin or fillet 20g/¾oz tomato ketchup 1…
Risotto cakes with a creamy mushroom sauce and chicken livers
By Matt Tebbutt From Saturday Kitchen Ingredients For the risotto cakes 3 tbsp olive oil 30g/1oz butter 1 onion, finely chopped 1 garlic clove, finely…
Fried chicken with macaroni cheese
By Matt Tebbutt From Saturday Kitchen Ingredients For the fried chicken 2 tbsp soy sauce 100ml/3½fl oz creme fraiche 100ml/3½fl oz buttermilk…
Rhubarb tart with blood orange sabayon
By Matt Tebbutt From Saturday Kitchen Ingredients For the rhubarb tart 225g/8oz butter 280g/10oz caster sugar, plus extra for decorating 60g/2¼oz ground almonds,…