Ricotta and tagliatelle timballo
By Matt Tebbutt From Saturday Kitchen Ingredients For the pastry 200g/7oz plain flour, plus extra for dusting 100g/3½oz salted butter 2…
Matt Tebbutt
Matt Tebbutt Recipes from Saturday Kitchen Live
Seared tuna with roast vegetables
By Matt Tebbutt From Saturday Kitchen Ingredients For the roast vegetables 4 heritage beetroots, scrubbed and halved 1 sweet potato, peeled and…
Spiced lobster with roast tomato and pepper soup
By Matt Tebbutt From Saturday Kitchen Ingredients For the soup 2 tbsp olive oil 1 onion, diced 1 tbsp coriander seeds 1 bunch fresh…
Chilli squid with chickpeas and squid ink sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the chilli squid 1 tbsp extra virgin olive oil 1 small–medium squid, cleaned and…
Crispy sea bass with chilli and lemongrass noodles
By Matt Tebbutt From Saturday Kitchen Ingredients For the sea bass flour, for dusting 2 thick wild sea bass fillets salt and…
Poached turkey with coriander dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the turkey 250ml/9fl oz white wine 100ml/3½fl oz white wine vinegar 50g/1¾oz salt 50g/1¾oz sugar 1…
Baked crab with cheesy crumb topping
By Matt Tebbutt From Saturday Kitchen Ingredients 1 tbsp olive oil 1 shallot, diced 1 garlic clove, finely chopped 2 small celery sticks, diced 1 leek, diced…
Crab salad with deep-fried crab ‘bon bons’ and smoked bacon aioli
By Matt Tebbutt From Saturday Kitchen Ingredients For the dressing 500g/1lb 2oz crab shells, broken up 1 carrot, chopped 1 fennel, chopped 1 onion, chopped…
Cullen skink with quails’ eggs and scallops
By Matt Tebbutt From Saturday Kitchen Ingredients 400ml/14fl oz milk 300g/10½oz undyed smoked haddock 25g/1oz butter 1 onion, diced 1 potato, peeled and diced 50ml/2fl…
Turkish wraps with spiced goat
By Matt Tebbutt From Saturday Kitchen Ingredients For the flatbreads 250g/9oz strong white flour, plus extra for dusting 7g sachet fast-action yeast…